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Country Crunch Pancakes

 Country Crunch Pancakes
I adapted this from a regular pancake recipe. They're simply delicious! My kids especially like them. More Waffle Recipes »
7-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/3 cup quick-cooking oats
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2-1/4 cups buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries, optional
  • CRUNCHY TOPPING:
  • 1/2 cup quick-cooking oats
  • 1/4 cup chopped slivered almonds
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

  • In a bowl, combine flours, oats, sugar, baking powder, baking soda,
  • salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry
  • ingredients just until blended. Fold in blueberries if desired.
  • Combine topping ingredients; sprinkle about 1 teaspoon for each
  • pancake onto a lightly greased hot griddle; pour 1/4 cup of batter

2 of 2

Country Crunch Pancakes (continued)

Directions (continued)

  • over topping. Immediately sprinkle with another teaspoonful of
  • topping; turn when bubbles form on top of pancake. Cook until second
  • side is golden brown. Yield: 14-16 pancakes.
Nutritional Facts: 1 serving (2 each) equals 298 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 644 mg sodium, 47 g carbohydrate, 3 g fiber, 10 g protein.