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