Pancakes with Blueberries and Oat Crumble Recipe
Thick, soft pancakes with blueberries and crunchy oat crumble are the kind of breakfast Americans love to order in diners on weekend mornings. They’re somewhere between a pancake, a cake, and a crumble – sweet yet filling. Perfect when you want a “fancy” homemade breakfast without turning on the oven.
These pancakes combine fluffy batter, juicy blueberries, and a crunchy oat topping in one pan, giving you the effect of a baked crumble without using the oven. The contrast of textures makes them feel like a dessert, yet they’re filling enough for a weekend breakfast or brunch.
Chef's tips
Don’t overmix the batter – a few lumps are fine and will keep the pancakes tender. If the batter thickens as it stands, loosen it with a splash of milk. Adjust the heat so the pancakes brown slowly; if they darken too quickly, lower the heat slightly so they cook through without burning.
How to serve
Serve stacked in a small tower, generously drizzled with maple syrup and topped with extra blueberries. Add a spoonful of Greek yogurt or whipped cream and a light dusting of cinnamon. For a brunch spread, pair them with scrambled eggs and fresh orange juice.
Ingredients
- wheat flour - 200 g
- rolled oats - 50 g
- blueberries fresh - 120 g
- milk - 250 ml
- egg - 1 piece
- baking powder - 2 teaspoon
- sugar - 2 tablespoon
- butter melted - 40 g
- salt - 0.25 teaspoon
- cinnamon ground - 0.5 teaspoon
- maple syrup - 3 tablespoon
- vegetable oil - 2 tablespoon
Preparation
- Add the flour, 1 tablespoon of sugar, baking powder, and salt to a bowl and mix thoroughly with a spoon.
- In a second bowl, whisk the egg with the milk and the melted, slightly cooled butter.
- Pour the wet ingredients into the dry and mix briefly with a spoon just until combined – the batter can be slightly lumpy; it’s only important that there are no dry pockets of flour.
- Gently fold in half of the blueberries, trying not to crush them.
- In a small bowl, add the rolled oats, 1 tablespoon of sugar, and the cinnamon, mix, then add 1 tablespoon of maple syrup; stir until a moist, clumpy crumble forms.
- Heat a pan with a little oil over medium heat for about 2 minutes; the pan is ready when a drop of batter sizzles on contact with the surface.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, forming rounds about 8–10 cm in diameter.
- Immediately sprinkle a little oat crumble and a few extra blueberries on top of each pancake, gently pressing them in with a spoon.
- Cook the pancakes for about 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set slightly, then flip and cook for another 2 minutes, until golden.
- Transfer the cooked pancakes to a plate and keep them covered with a cloth so they don’t cool down; serve drizzled with the remaining maple syrup.
Storage
Pancakes przechowuj w lodówce, oddzielone papierem do pieczenia, podgrzewaj na suchej patelni lub w tosterze. Możesz je też zamrozić w porcjach i odgrzewać bez rozmrażania.
