Apple Oatmeal Pancakes with Caramel Buttermilk Syrup

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.