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Apple Oatmeal Pancakes with Caramel Buttermilk Syrup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A fabulous stack of cakes with sweet little apple bits throughout, plus a creamy, sweet and buttery syrup!

Ingredients

  • FOR THE APPLE OATMEAL PANCAKES:
  • 1-½ cup All-purpose Flour
  • 1 cup Quick Cooking Oats
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • 2 teaspoons Cinnamon
  • 1-¼ cup Buttermilk
  • 2 whole Large Eggs, Beaten
  • ¼ cups Unsalted Butter, Melted, Plus More For Brushing The Heated Griddle
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Small Diced Apple (I Use Haralson Or Granny Smith)
  • FOR THE CARAMEL BUTTERMILK SYRUP:
  • 1 cup Unsalted Butter
  • 2 cups Sugar
  • 1 cup Buttermilk
  • 2 Tablespoons Corn Syrup
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Soda
  • 2 teaspoons Pure Vanilla Extract

Preparation

For the apple oatmeal pancakes:
In a medium bowl, whisk together the flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon. Add the buttermilk, eggs, butter, and vanilla, and fold to combine. Fold in the apple. Do not over-mix. The batter should appear a bit lumpy. Let sit for 10 minutes to soften the oatmeal.

Preheat an electric griddle to 300°F, or place a cast-iron skillet over medium heat. Spread a 1/2 tablespoon of butter around the surface. Using a 1/4-cup measuring cup (I like my pancakes on the smaller side—easier to flip, easier to have “just one more!”), pour the batter in pools, leaving an inch or two of space between each pancake. When the pancakes have bubbles on the surface, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2. Serve with warm caramel buttermilk syrup.

For the caramel buttermilk syrup:
In a large saucepan (make sure it’s large, this will bubble up!) over medium-high heat, combine the butter, sugar, buttermilk, corn syrup, and salt. Bring to a boil. Boil for 3 minutes. Remove from heat and add baking soda, stirring to combine. The syrup will bubble up and look very foamy. Stir in the vanilla. The bubbles will settle and the syrup will thicken as it cools. Be sure to make the syrup before you start the pancakes, so it has time to thicken. If the syrup starts to separate, simply give it a brisk whisking.

Syrup can also be served with buttermilk pancakes, waffles, French toast, and ice cream!

Source: Apple Oatmeal Pancakes adapted from my family’s favorite buttermilk pancakes. Caramel Buttermilk Syrup adapted just slightly from Gracious Rain.

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2 Reviews

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Avatar of Jess

Jess on 10.28.2012

I made these for my husband this morning, and they were great! Definitely agree with the reviewer above– don’t skip making the syrup. I would suggest, however, halving the syrup recipe if you plan on using it just for the pancakes. I had a ton left over (not a problem for me, as I’m looking forward to trying some of the other suggestions for use.). Thanks for posting!

Avatar of bfordy6

bfordy6 on 10.28.2012

made these for Sunday breakfast before we face the hurricane. They were fantstic.
A little labor intensive, but great for a Saturday or Sunday breakfast. Don’t skip making the syrup. It was delicious. thanks for sharing the recipe

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