Fluffy Buttermilk Pancakes with Apples & Crispy Oats Recipe
These fluffy buttermilk pancakes are delicious served with fruits (like in this recipe) or with savory toppings such as pulled pork or fried chicken!
Course Breakfast
Keyword pancake
Servings 8Pancakes
Author Jan Chan
Ingredients
Ingredients for Crispy Oats Topping:
3/4cupquick rolled oats
2.5tbspbrown sugar
2tbspbutter, melted
Ingredients for Fluffy Butter Milk Pancakes:
1cupall purpose flour
1tspbaking soda
1/2tspsalt
1tbspsugar
1largeegg
1cupbuttermilk
oil for greasing the pan
maple syrup for serving (optional)
Ingredients for Sauté Cinnamon Apples:
2smallapples (I used Granny Smith in the photo)
1.5tbspbutter
2tbspbrown sugar (adjust to your preference)
1tspcinnamon
Instructions
Instructions for Crispy Oats Topping:
Preheat oven to 350F and line a baking tray with parchment paper.
Combine oats and brown sugar. Add in the melted butter and stir until everything is coated.
Spread the oats mixture evenly onto the parchment lined baking tray and bake for 10-12 minutes. Give the oats mixture a stir about halfway into the baking time.
When done, remove oats topping from the oven and let cool completely on a rack before storing the topping in an airtight container.
Instructions for Fluffy Buttermilk Pancakes:
Combine the dry ingredients (flour, baking soda, salt and sugar) together.
In a separate bowl, whisk egg with buttermilk.
Fold the dry ingredients into the wet ingredient. Do not over mix. The batter should be slightly lumpy.
Heat a bit of oil in a nonstick pan over medium heat. Ladle about 1/4 cup of pancake batter into the pan. Cook the pancake until you see bubbles popping on the surface and the edges are golden (about 1-2 minutes). Flip the pancake and cook the other side for about 30-60 seconds. Remove pancake to a baking tray & repeat with the rest of the batter.
Stack the cooked pancakes on a baking tray and keep it in a low temperature oven (~150-180F) to keep warm while you cook the rest of the pancakes.
Instructions for Sauté Cinnamon Apples:
Core apples and cut them into large chunks. Whether you leave them skin on or off it's up to you.
In a pan, melt butter over medium-high heat. Add apples and sauté until soften, about 3-5 minutes depending on the size of the apple chunks. When the apples are softened, stir in brown sugar and cinnamon. Cook the apples for another 1-2 minutes, stirring frequently to make sure the sugar doesn't burn. Remove from heat.
Assembling the Fluffy Buttermilk Pancakes with Sauté Cinnamon Apples & Crispy Oats Topping:
Stack 2-3 pancakes on a plate, top it with some apple chunks then sprinkle the crispy oats topping. For added sweetness, drizzle some maple syrup on top.