Country Crunch Pancakes

Total Time Prep/Total Time: 30 min.
Yield 16 pancakes
Test Kitchen Approved
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

  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.
  2. 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

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

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

© 2026 RDA Enthusiast Brands, LLC