{recipe} Spiced Orange Blueberry Pancakes

It’s a yucky, wet, rainy Tuesday right now and I am reminiscing about a lovely sunny Saturday a few weeks back when I made these pancakes to share with friends. I wanted to use a combination of white flour and whole grain flour, because while I love the health benefits of whole grains I feared that going 100% whole grain would yield spiced blueberry rocks as opposed to pancakes. I opted for oat flour, which really shines in this recipe- it doesn’t have all the heft of whole wheat flour, but it’s got a nice texture and flavor while offering that whole grain goodness.

I love the combination of berries and oranges, so I incorporated both orange zest and juice into the batter, along with some vanilla yogurt for tang and sweetness. Using the yogurt, which I always have on hand, also prevented me from buying a quart of buttermilk and only using 1 cup, then letting the rest rot in my fridge… which is what has happened every single time I have ever bought buttermilk in my entire life, without fail. Seriously, it’s a real problem.

You should feel free to play with the spices or flavors in this recipe to mix it up. Other combinations that would be delicious would be…

  • replace the orange with lemon, and replace blueberries with raspberries
  • replace the orange with lime, and replace blueberries with blackberries, omit the cinnamon, and add toasted coconut
  • keep the orange and replace blueberries with chocolate chunks, with or without the cinnamon and ginger (I’d keep ’em in)
  • keep all as is but add chopped toasted nuts and/or a handful of granola in the batter

Spiced Orange Blueberry Pancakes
serves 4-6


  • 1 cup oat flour
  • 1 cup white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • zest of 2 oranges
  • 2 cups vanilla yogurt
  • 1/2 cup fresh orange juice
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 pint blueberries, rinsed and dried
  • butter for pan, and to serve


  • Combine flours, baking powder, baking soda, spices, salt, and sugar in a bowl.
  • Add orange zest, yogurt, juice, egg, and butter and stir to combine. (Batter may be lumpy.)
  • Heat skillet over medium heat and add a small dollop of butter (about a teaspoon.) When butter bubbles, pour about 1/3 cup of batter into the skillet for each pancake. Sprinkle about 8-10 blueberries over each pancake.
  • When pancake is golden on the bottom, flip and cook the other side until done.
  • Repeat with remaining batter. To keep warm while cooking, you can put the cooked pancakes in a 175 degree oven while you’re finishing up.
  • Serve warm with maple syrup and butter.

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