Whole-grain blueberry-chai buttermilk pancakes are wonderfully hearty, yet their texture still fluffy and light, and a delicious excuse to make every day pancake day. These short stacks are the ultimate fusion of (arguably) two of the best kinds of pancakes: blueberry and buttermilk. Add the warming spice of chai to the mix, and these golden cakes add an extra layer of decadence to breakfast.
Homemade pancakes always seem a little out of reach for a standard weekday morning, but these flapjacks actually hold up beautifully when made in advance. Prepare a double batch on Sunday and reheat leftovers in the toaster oven on any rushed weekday morning. Quick, easy, and worlds better than the dried packets of oatmeal lingering in your desk drawer (guilty).Whole-wheat flour and oats give these pancakes a lot more staying power thanks to their high fiber count. Soaking the oats in buttermilk softens them and helps create a custardy center bite.
You can make these with all-purpose flour, but using whole wheat gives them a heartier, nuttier flavor (plus slips in some good-for-you whole-grains) and helps start on the day on a nutritious note. Cinnamon, cardamom, ginger, and allspice make a welcomed appearance here for the ultimate chai-spiced experience. Feel free to go bold on the headier spices like cardamom or allspice if you gravitate towards those full-bodied flavors. I personally love pairing floral cardamom with summer-sweet berries in all breakfast or dessert confections.
If you’re making the pancakes for kids (or folks that may be a bit spice-adverse), just add a dash of cinnamon and forego the other spices.Fluffy, hearty, nutritious, and oh-so satisfying—think of these cakes as glorified blueberry muffin tops.
- ½ cup quick-cooking oats
- 1 cup whole buttermilk
- 1 large egg
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- ¾ cup white whole-wheat flour
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ¼ tsp. allspice
- ¼ tsp. ground ginger
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 cup fresh blueberries
- Almond butter and maple syrup for serving (optional)
- Combine oats and buttermilk in a bowl; let stand 15 minutes. Stir in egg, maple syrup, and vanilla.
- Place flour and next 7 ingredients (through kosher salt) in a bowl; stir to combine. Combine oat mixture with flour mixture; stir until just combined. Fold in blueberries.
- Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with cooking spray or butter. Spoon a scant ⅓ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter and maple syrup, or toppings of choice.