Oats add great flavor, texture, and a little nutritional boost to almost any baked good. I love their flavor, but in this dish, the oats fade into the background behind the ethereal texture of perfectly plump, tender pancakes. The Greek yogurt works like buttermilk or sour cream, giving these pancakes a dependable rise that makes them our classic weekend pancakes. Deep, dark purple blackberries, crushed over heat, polish off your meal with a decadent finish that's antioxidant rich and delicious. When blackberries are out of season, replace them with any juicy berry, like blueberries or black raspberries.
Recipe courtesy of Sarah Copeland
Print
Oatmeal-Yogurt Pancakes with Blackberry Crush
Yield:
Serves 4
Yield:
Serves 4

Ingredients

Blackberry Crush: 
  • 2 cups/480 ml fresh blackberries
  • 1/4 cup/50 g raw or turbinado sugar
  • 1/4 cup/60 ml pure maple syrup, plus more if needed
Pancakes:
  • 1 2/3 cups/190 g all-purpose/plain flour
  • 2/3 cup/55 g old-fashioned rolled oats
  • 2 tbsp granulated sugar
  • 1 1/4 tsp baking powder
  • 1/4 heaping tsp baking soda/bicarbonate of soda
  • 1/4 tsp fine sea salt or iodized salt
  • 1 cup/240 ml Greek yogurt, plus more for garnish
  • 1 cup/240 ml whole milk
  • 4 tbsp/55 g unsalted butter, melted, plus more for the pan
  • 2 large eggs

Directions

To make the Blackberry Crush: Combine the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes. Remove from the heat and stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside. 

 To make the pancakes: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface. 

Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan. Brush the griddle lightly with melted butter. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. Don't worry if the first one doesn't come out perfect - just adjust your heat as needed and nibble on the practice pancake while you stack up a plate of beauties. Repeat, adding more butter to the pan as needed until all the pancakes are cooked. 

To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh. 

P.S. If you like light, evenly golden brown pancakes, go light on the butter in the pan, and keep the heat on your griddle nice and low. If you prefer a pancake with a crisper exterior and a golden rim, cook pancakes at slightly higher heat, using enough butter to sizzle and foam in the pan between each batch.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Recipe courtesy of Bobby Flay

Cakey Buttermilk Pancakes

Recipe courtesy of Aida Mollenkamp

Poppy and Daisy's Pancakes

Coconut Pancakes with Ginger-Lime Syrup

Recipe courtesy of PUBLIC NYC

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze

Recipe courtesy of Bobby Flay

Cornmeal Pancakes with Whipped Butter and Zesty Orange-Infused Maple Syrup

Recipe courtesy of Nadia G

Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

Recipe courtesy of Bobby Flay

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here