These Apple Oatmeal Pancakes are nutritious, yummy, and super satisfying. Serve them with maple syrup, butter, nut butter, applesauce, or whipped cream as you like.
I love using oats in more than just pots of oatmeal to give us all more kid-friendly options for whole grain breakfasts.
These Apple Oatmeal Pancakes boast similar nutrition to a bowl of oatmeal—including fiber and iron—but are fun to eat and so easy to make.
These are a perfect weekend breakfast or you can even warm leftovers for easy healthy toddler breakfasts throughout the week, too.
Why This Recipe Works
This one-bowl recipe is made with nutritious ingredients that boast fiber, protein, and beneficial fats…and turn into the fluffiest whole grain apple pancakes.
(You may also like my Applesauce Pancakes, Baby Pancakes, Cottage Cheese Pancakes, and Banana Yogurt Pancakes.)
Table of Contents
Ingredients You Need
To make these Apple Oatmeal Pancakes, you’ll need to have the following ingredients on hand and ready to go.
- All-purpose flour: This provides a fluffy base to the pancakes that balances the heartiness of the oats nicely.
- Rolled oats: Oats add fiber and complex carbohydrates, but blend right into the batter.
- Cinnamon and vanilla extract: For flavor, I love to add spices such as cinnamon and vanilla.
- Baking powder: These help the pancakes rise nicely.
- Milk: You can use any type of milk you prefer here. I typically use whole milk in my kitchen.
- Eggs: I use large eggs in my recipes, so you’ll want to do the same to achieve the correct volume.
- Butter: I typically cook with unsalted butter so I can control the salt.
- Applesauce: Use an applesauce that has good flavor when you taste it fresh to ensure the pancake mixture has an ample natural sweetness.
- Fresh apple: Any variety of apple will work here. The more flavorful the apple, though, the more flavorful the pancakes.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Step-by-Step Instructions
Here’s a look at the process involved in making these Apple Oatmeal Pancakes so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Stir together the dry ingredients and wet ingredients in 2 separate bowls.
Step 2. Stir the wet ingredients into the dry ingredients. Stir in the grated apple.
Step 3. Melt butter in a warm pan and start cooking the healthy pancakes.
Step 4. Flip over to continue cooking. Serve warm with favorite toppings.
Frequently Asked Questions
You can blend up the oats to make the dry ingredients finer, then stir in the rest of the ingredients.
You can top with applesauce, nut butter such as almond or peanut butter, yogurt, fresh fruit, or a drizzle of honey (for kids over age 1) or maple syrup.
In order to prevent the shredded apple from browning in the batter, it’s best to make the batter soon after making it, then you can store and reheat the prepared pancakes as needed.
How to Store
To store leftovers, let Apple Oatmeal Pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip-top freezer bag.
Best Tips for Success
- Gluten-free: Use cup-for-cup gluten-free flour and certified gluten-free rolled oats.
- Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
- Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
- Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
Related Recipes
Apple Oatmeal Pancakes
Ingredients
- 1¼ cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup applesauce
- ¼ milk
- 2 tablespoons unsalted butter (melted and slightly cooled, plus additional to grease the pan)
- 1 teaspoon vanilla extract
- ½ cup shredded apple (from about 1 medium apple; you can include the peel and you do not need to squeeze)
Instructions
- Gently stir together the flour, oats, baking powder, cinnamon and salt in a medium bowl.
- Add the eggs, applesauce, butter, vanilla, milk, and shredded apple. Stir to combine.
- Warm a nonstick or cast iron skillet over medium heat. Add a small bit of additional butter, melt, and spread it around the pan.
- Drop ¼ cupfuls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface of the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.
- Serve warm.
Notes
- To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip-top freezer bag.
- Gluten-free: Use cup-for-cup gluten-free flour and certified gluten-free rolled oats.
- Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
- Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
- Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
All comments are subject to our Terms of Use.