Best Country Crunch Pancakes Recipes

COUNTRY CRUNCH PANCAKES

Country Crunch Pancakes image

I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! -Anita Harmala, Howell, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 pancakes.

Number Of Ingredients 17

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 large eggs, room temperature, lightly beaten
2 tablespoons canola 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

Steps:

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.

Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.

COUNTRY CRUNCH PANCAKES

Country Crunch Pancakes image

This is a great dish that make a sweet home comfort feel.

Provided by Samantha Bideau

Categories Pancakes

Number Of Ingredients 13

Ingredients

2 c all-purpose flour
1/3 c whole wheat flour
1/2 + 1/3 c quick cooking oats, divided
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon, divided
2 1/4 c buttermilk
2 eggs, beaten
2 Tbsp oil
1/4 c chopped almonds
1/4 c brown sugar

Steps:

1. For batter, combine flours, 1/3 c. oats, sugar, baking powder, baking soda, salt, and 1 tsp. cinnamon in a mixing bowl.
2. In a separate bowl, combine the buttermilk, eggs, and oil. Stir into dry ingredients until blended.
3. For topping, mix together remaining 1/2 c. oats and 1 tsp. cinnamon. Blend in almonds and brown sugar.
4. Sprinkle about 1 tsp. topping for each pancake onto a hot, lightly greased griddle. Pour 1/4 c. batter over topping. Immediately sprinkle with another tsp. of topping. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

COUNTRY CRUNCH PANCAKES

COUNTRY CRUNCH PANCAKES image

Categories Bread Breakfast Fry Kid-Friendly High Fiber

Yield 19 people

Number Of Ingredients 13

Ingredients

2 c. all-purpose flour
1/3 c. whole wheat flour
1/2 c. + 1/3 c. quick cooking oats
2 tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon, divided
2 1/4 c. buttermilk
2 eggs, beaten
2 tbs. oil
1/4 c. chopped almonds
1/4 c. brown sugar

Steps:

For batter, combine flours, 1/3 c. oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl. In a seperate bowl, combine buttermilk, eggs, and oil. Stir into dry ingredients until blended. For topping, mix together remaining 1/2 c. oats and 1 tsp. cinnamon. Blend in almonds and brown sugar. Sprinkle about 1 tsp. topping for each pancake onto a hot, lightly greased griddle. Pour 1/4 c. batter over topping. Immediately sprinkle with another teaspoon of topping. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.