The pancake and sauce recipes can easily be halved for a smaller crowd, or prepare the entire pancake recipe, and freeze leftovers for a quick, hearty breakfast on another day.

Laura Patterson, Decatur, Alabama
Recipe by Southern Living April 2006

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Recipe Summary

prep:
10 mins
cook:
4 mins
total:
14 mins
Yield:
Makes 10 servings (serving size: 2 pancakes and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse oats in food processor 5 to 6 times until ground.

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  • Combine ground oats, wheat flour, and next 5 ingredients in a large bowl. Whisk together buttermilk, eggs, and butter; stir into oat mixture.

  • Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Cider Sauce.

Nutrition Facts

209 calories; calories from fat 27%; fat 6.7g; saturated fat 3.7g; mono fat 0.6g; poly fat 0.4g; protein 8.4g; carbohydrates 32.2g; fiber 2.5g; cholesterol 59mg; iron 1.4mg; sodium 321mg; calcium 118mg.
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