I love this time of year.
The days are cooler, and the sky is big and blue and sunshiny…perfect for brisk morning walks, end of season yard work and garden clean up, and plenty of baking with the windows open.
And I’m in a total apple kick right now.
While we were eating buttermilk pancakes recently, I couldn’t help but wonder what they’d be like filled with apple. So I played around with the recipe and came up with these Apple Oatmeal Pancakes. They’re hearty, yet not heavy, with sweet little apple bits throughout. Our girls think they’re awesome!
And then, not really in the mood for maple syrup, I started thinking about something more caramel-like to top these cakes. I came across a syrup recipe calling for all the ingredients of a caramel sauce I already make, with the addition of buttermilk. Buttermilk? Really? My curiosity was definitely piqued.
This Caramel Buttermilk Syrup is creamy, sweet, and buttery…and begs you to slurp it straight-up with a spoon. It’s a great alternative to maple syrup on your breakfast goodies. And a pretty awesome dessert topper, too, as I can also attest to how wonderful it is drizzled over a scoop of vanilla ice cream. 
What a fun discovery!
Ingredients
- 1-1/2 c. all-purpose flour
- 1 c. quick cooking oats
- 1/4 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 tsp. cinnamon
- 1-1/4 c. buttermilk
- 2 large eggs, beaten
- 1/4 c. unsalted butter, melted, plus more for brushing the heated griddle
- 1 tsp. pure vanilla extract
- 1 c. small diced apple (I use Haralson or Granny Smith)
- 1 c. unsalted butter
- 2 c. sugar
- 1 c. buttermilk
- 2 T. corn syrup
- 1/4 tsp. salt
- 2 tsp. baking soda
- 2 tsp. pure vanilla extract
Preparation
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°, 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.
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.
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These sound amazing! Absolutely perfect for fall. Pinning
These sound like the perfect Fall breakfast…and I am down with slurping that awesome syrup straight from the spoon:-)
Jocelyn recently posted..Caramel Apple Milky Way Cheesecake Bars and a Hop
Oatmeal (as in already made) or oats, which are two different things.
Oats! Thanks for catching my wording, Candace – I made the change.
I know what I’m making for breakfast this weekend! These look absolutely wonderful!
Carol | a cup of mascarpone recently posted..dark chocolate cupcakes with chocolate mascarpone buttercream
I love oatmeal pancakes, Brenda. The apples are perfect for fall, too. I just ate my first Honeycrisp apple of the season yesterday and I can’t wait for another. These look perfectly seasonal!
cassie recently posted..Pumpkin Yogurt Snack Cake
Oh I love these pancakes! I want a stack for my Saturday breakfast
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Laura (Tutti Dolci) recently posted..red velvet cake truffles
It sounds fantastic…bring on Fall!!
I would like to drink the caramel syrup on it’s own. HEY…it’s a Farmgirl Pancake Friday.
Love this recipe Brenda and I am so excited I get to see your face in a couple of weeks!! WOOT. Have a super weekend darlin!
~Heather
Heather | Farmgirl Gourmet recently posted..Whole Wheat Applesauce Pancakes with Fresh Peach Compote
I love oatmeal pancakes and the addition of apples sounds perfect. . .as does that syrup!!
Jessica@AKitchenAddiction recently posted..Running Rambles and Raves: Last Race of the Summer & Summer Favorites Recap
Your pancakes just keep getting better & better!!! Love this idea — the oats & cinnamon are my favorite. And, with apples, even better.
SnoWhite @ Finding Joy in My Kitchen recently posted..Friday Favorite Finds #127
You are killing me with your pancake recipes! My recipe for apple cinnamon pancakes says that you can freeze them and reheat in the toaster. I have and they are just as good as when fresh. I wonder if these would do the same. I love that there is oatmeal in them.
I need to try your freeze & toast method, Paula – what a great quick (and WARM, now that we’re thinking about the cold months ahead) breakfast to get the girls going before school!
Caramel Buttermilk Syrup??? These sound insanely delicious!
Mercedes recently posted..Cinnamon Spice-glazed Pumpkin Scones
Ooo, that caramel buttermilk syrup sounds heavenly!
Sylvie @ Gourmande in the Kitchen recently posted..Plum Frangipane Gratin
Sounds absolutely delish! I just made some banana oat pancakes this weekend, and my boys gobbled them right up. Your syrup sounds unbelievably good!!!
I adore oatmeal pancakes and the addition of apple in these sounds wonderful! I see these in my very near future!
Sally @ Spontaneous Hausfrau recently posted..Raw Cauliflower Couscous
I’m sitting here wondering how I’ve never thought to put oatmeal in pancakes before…! Must try this.
Happy to have found your lovely blog!
Ashley – Baker by Nature recently posted..Chocolate Covered Apples
Ooooh–so glad you loved the Buttermilk Syrup. Your apple pancakes sound positively scrumptious! What a good combination too. Thanks so much for the link. :}
Ahhhh…so nice to hear from you, Launi! I’m planning to make another batch of pancakes this week and use up the remaining syrup – yum!
These look delightful! Love the addition of oatmeal.
Good Food Good Friends recently posted..{Featured Recipe Thursday} Blueberry Coffee Cake
Mmmm, I’m on a major apple kick right now too! Those pancakes look amazing, but the sauce! Wow! Thanks so much for sharing the recipes.
My husband went absolutely mental when he ate these. I was surprised by how dense the batter was so i cooked them awhile to make sure they were done in the middle. They turned out great and the syrup is to die for. The left overs went into the freezer and were reheated in the toaster. it will definitely be made again soon! YUM!!!
Great recipe! I love using oats in pancakes…what a perfect way to add some whole grain. Here’s a tip that I use to easily incorporate the oats in mine: put them in the blender and pulse a few times to break them down into smaller bits – http://spinthemeal.wordpress.com/2012/10/13/blender-banana-oat-pancakes/.
Amy @ Spin The Meal recently posted..Tropical Rainforest Fruit Smoothies