Oregon Griddle Cakes
Fluffy, golden, and bursting with the flavor of sweet blueberries, Oregon Griddle Cakes are the ultimate breakfast indulgence. This easy-to-make recipe combines classic pancake appeal with a rustic twist, thanks to the addition of cornmeal for a subtle, hearty texture. The batter is enriched with tangy buttermilk, melted butter, and a hint of sugar, creating a rich and tender cake every time. Blueberries are folded in to provide pops of juicy brightness, making each bite irresistible. Ready in just 30 minutes, these griddle cakes are perfect for lazy Sunday mornings or special brunch gatherings. Serve them hot off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or even a handful of extra berries for a breakfast that’s as visually stunning as it is delicious. Ideal for fans of pancakes and lovers of rustic comfort food, this recipe is sure to become a family favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 0.75 cups fresh or frozen blueberries
- 1 tablespoon neutral oil or butter (for greasing the griddle)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together to blend the dry ingredients evenly.
Step 2
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until smooth.
Step 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; the batter should be slightly lumpy. Avoid overmixing.
Step 4
Fold in the blueberries carefully to avoid breaking them too much.
Step 5
Preheat a griddle or nonstick skillet over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
Step 6
Scoop about 1/4 cup of batter for each griddle cake and pour onto the hot griddle. Spread slightly if needed to ensure even thickness.
Step 7
Cook the griddle cakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, approximately 2 minutes more.
Step 8
Remove the cooked griddle cakes and keep them warm by loosely covering with foil or placing them in a low-temperature oven. Repeat with the remaining batter.
Step 9
Serve the Oregon Griddle Cakes hot with your favorite toppings such as maple syrup, whipped cream, or more fresh blueberries.
Nutrition Facts
| Serving size | 913.7 grams (913.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1949 |
| Total Fat 74.50g | 96% |
| Saturated Fat 33.70g | 169% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 353mg | 118% |
| Sodium 3664mg | 159% |
| Total Carbohydrate 282.60g | 103% |
| Dietary Fiber 14.90g | 53% |
| Total Sugars 55.00g | |
| Protein 45.20g | 90% |
| Vitamin D 244IU | 1221% |
| Calcium 489mg | 38% |
| Iron 12mg | 69% |
| Potassium 994mg | 21% |
Source of Calories