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!
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Recipe Information
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)
Instructions
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.
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until smooth.
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.
Fold in the blueberries carefully to avoid breaking them too much.
Preheat a griddle or nonstick skillet over medium heat. Lightly grease the surface with a small amount of neutral oil or butter.
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.
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.
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.
Serve the Oregon Griddle Cakes hot with your favorite toppings such as maple syrup, whipped cream, or more fresh blueberries.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 55.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 489 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
