Country Crunch Pancakes Recipe

5 1 1
Country Crunch Pancakes Recipe
Country Crunch Pancakes Recipe photo by Taste of Home
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Country Crunch Pancakes Recipe

Read Reviews
5 1 1
Publisher Photo
I adapted this from a regular pancake recipe. They're simply delicious! My kids especially like them.

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MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup 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 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: 16 pancakes.
Originally published as Country Crunch Pancakes in Country Extra May 1996, p51

Nutritional Facts

2 each: 298 calories, 8g fat (1g saturated fat), 56mg cholesterol, 644mg sodium, 47g carbohydrate (14g sugars, 3g fiber), 10g protein.

  • 2 cups all-purpose flour
  • 1/3 cup 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
  1. 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 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: 16 pancakes.
Originally published as Country Crunch Pancakes in Country Extra May 1996, p51

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MY REVIEW
rleonhar95 User ID: 612815 68497
Reviewed Mar. 1, 2011

"We loved this recipe, the crunchy is simply yummy."

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