A delicious change up from traditional pancakes that is perfect for apple season, this apple oatmeal pancake recipe is mixed entirely in the blender and is ready in under 30 minutes. Packed full of warm spices and apple flavor, they are made with hearty oats in place of white flour, making them a great option for weekdays and Sunday mornings alike.
If when it comes to pancakes, you want to have your cake (err, pancake..) and eat it too, I get it.
You want your pancake breakfast to have the wholesome goodness of oats but all of the fluffiness and deliciousness of regular pancakes.
So I'm thrilled to share with you my tried-and-true recipe to crafting the most irresistible apple cinnamon oatmeal pancakes (think Applesauce Oat Flour Muffins as a pancake).
Because if I do say so myself, from Flourless Oatmeal Pancakes to Banana Oat Pancakes, I have nailed down the right combination of simple ingredients needed to craft healthy pancakes that are both wholesome and indulgent.
So if you're anything like me, you'll be wanting to make a double batch of these apple cinnamon oatmeal pancakes – not just for today's breakfast, but for reheating and enjoying throughout the week.
Now let's make some apple oat pancakes!
- Rolled Oats- Any type of rolled oats (large flake, instant or quick oats) will work but do not use steel cut oats for this recipe. If you need the recipe to be gluten free, ensure that you use certified gluten free oats.
- Unsweetened Applesauce- I love making these with homemade applesauce but store bought will work as well. If you decide to use sweetened, omit the maple syrup.
- Melted Butter- Salted or unsalted can be used. If you need the recipe to be dairy free, you can used melted coconut oil, avocado oil or vegetable oil instead.
- Maple Syrup- Another sweetener such as honey or agave nectar will work. Since the recipe calls for so little, you can also use a granulated sweetener such as brown sugar with no additional changes needed. See this post about Maple Syrup Substitutes for more info.
- Baking Powder
- Cinnamon- Apple pie spice can be used instead.
1. Blend. Combine oats with the rest of the ingredients in a blender or food processor on high until smooth.
2. Rest. Allow the batter to sit for about 10-15 minutes to let the oats soften and absorb some of the moisture- this is important for achieving the fluffiest pancakes possible! Preheat an electric griddle or a large skillet to medium-high heat (~375-400 F).
3. Cook. Butter or oil the griddle/skillet and scoop ⅛ cup of pancake batter (yields ~3 inch diameter pancakes) onto your hot griddle or non-stick pan and cook for 2-3 minutes until bubbly on top. Flip and cook pancake for a couple of minutes until golden brown. Repeat with remaining batter.
Leftovers and Storage
To Store: Cool leftover apple oatmeal pancakes on a cooling rack in a single layer and then store in an airtight container for up to 4 days or freeze for up to 3 months.
To Freeze: Allow cooked pancakes to cool completely and then freeze in a single layer on a baking sheet. Once frozen, place in a container or bag and store in the freezer bag for up to 3 months
To Reheat: Reheat leftover pancakes in a toaster or toaster oven for 3-5 minutes until heated through. Alternatively, you can warm them in the microwave.
Make it Your Own
Make them Dairy Free- Use melted coconut oil or avocado oil in place of butter.
Add Grated Apple- Up the apple flavor by folding in 1 cup of shredded apple after blending.
Use Oat Flour- If you have oat flour on hand and would rather make these without blending, combine the dry ingredients in a large bowl. Mix the wet ingredients together in a medium bowl and then pour into the dry ingredients and combine. Resume with recipe. You need 100 grams of oat flour which is approximately ¾ cup lightly packed.
Add Vanilla Extract- For some extra warm flavor, add 1 teaspoon of vanilla extract.
Make Bigger Pancakes- For ~4.5 inch diameter pancakes, you can use ¼ cup of batter per pancake.
Enjoy these healthy pancakes all on their own or take them to the next level topped with:
- Butter and a little maple syrup
- Toasted, chopped almonds, walnuts or pecans
- Fresh fruit and berries
- Sautéed Apples (my favorite topping!)
- Slice 2-3 fresh apples thinly and sauté over medium heat in 1-2 tablespoon of butter with ½ teaspoon of cinnamon for 5-10 minutes until softened (almost like apple pie filling!)
- Almond, peanut or macadamia nut butter
- Maple Walnut Granola or Honey Cinnamon Granola
- Or try one of these 23 Delicious Healthier Toppings for Pancakes
And make it an extra hearty breakfast by serving it alongside:
- Eggs (poached, fried or scrambled)
- Bacon or Sausage
- Greek yogurt
How do I keep pancakes warm while cooking more?
Keep cooked apple pancakes warm until ready to serve by placing them on a baking sheet in the oven preheated to 200 F. Continue to add cooked pancakes to the sheet until ready to serve.
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And if you liked these Apple Pancakes…
…you might also like:
Apple Cinnamon Oatmeal Pancakes
- 1 cup large flake rolled oats
- 1 and ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup applesauce unsweetened
- 1 large egg
- 1 tablespoon butter melted
- 1 tablespoon maple syrup
- ¼ cup water or milk of choice
- Add all of the ingredients to a high powered blender and blend until smooth.
- Preheat a griddle or frying pan to medium high heat.
- Lightly brush butter or oil on griddle and spoon out ⅛ cup of batter per pancake, leaving about 2-3 inches in between to give them room to spread out.
- Allow to cook 2-3 minutes undisturbed until the edges start to look set and lightly golden and bubbles start to form on the top. Flip and allow to cook 2-3 more minutes.
- Repeat with remaining batter until all pancakes are cooked and serve immediately!
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