Combine fresh apples and whole grains for a nutritious breakfast of Apple Pancakes for the whole family. Bonus: You can make them the traditional way on the stovetop or as one giant sheet pan pancake!
Apple Pancakes
I almost always have fresh apples on hand as they tend to be the fruit that linger after we’ve eaten all of the berries! And they are such wonderful ingredients to add to pancakes to add nutrition and naturally sweet flavor.
We often make this apple recipe in the fall when apples are front of mind, but also all year round too when we’re in the mood for weekend pancakes—though they work at any time.
These apple pancakes are hearty and filled with freshly shredded apples and oats. They are a little fluffy and chock full of texture.
TIP: You can make these pancakes ahead of time and warm quickly for breakfast on even busy weekdays.
Ingredients You Need
To make these pancakes, you’ll need:
- Whole wheat flour: This provides a sturdy base that can easily absorb all of the moisture-rich ingredients (like the applesauce) we’ll add. You can use all-purpose flour if you prefer, though.
- Rolled oats: Oats add fiber and complex carbohydrates, but blend right into the batter.
- Cinnamon: For flavor, I love to add cinnamon.
- Baking powder and soda: To help the pancakes rise nicely.
- Milk: You can use any type of milk you prefer here.
- Eggs
- Butter: I typically cook with unsalted butter so I can control the salt.
- Vanilla extract
- Fresh apple: Any variety of apple will work here. The more flavorful the apple though, the more flavorful the pancakes.
Step-by-Step Instructions
Here’s a look at the process involved in making these pancakes. Scroll down to the bottom of the post for the full information.
- Grate the apple.
- Add the apple to a medium bowl with the rest of the ingredients.
- Cook in a greased pan over medium heat until you see bubbles form and the edges are mostly set.
- Flip and cook through.
TIP: Spread the batter thin to about 1/4-inch thick to help ensure that the middle cooks through.
How to Make an Apple Sheet Pan Pancake
Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges.
You want it to be about ½ inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
How to Store
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 and reheat for quick weekday breakfasts.
Best Tips for Success
- Spread the pancake batter thinly to about 1/4-1/2-inch thick so they cook through easily.
- 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 applesauce, apple butter, nut butter, or maple syrup as desired.
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I’d love to hear your feedback on this recipe, so please comment below to share!
Fresh Apple Pancakes
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 3 eggs
- 1 1/4 cup milk (dairy or nondairy)
- 2 tablespoons unsalted butter (melted and slightly cooled, plus additional to grease the pan)
- 1 teaspoon vanilla extract
- 3/4 cup shredded apple (from about 1 medium apple; you can include the peel)
Instructions
- Add the eggs, milk, butter, vanilla, and shredded apple. Stir to combine.
- Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
- Drop ¼ cup fulls 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 on the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.
- Serve warm.
Video
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.
- To make as a Sheet Pan Pancake: Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges. You want it to be about ½ inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
- You can also bake as Pancake Muffins by adding 1 tablespoon batter to greased mini muffin pan cups and baking at 400 degrees F for 10-12 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour instead of the whole wheat 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.
Nutrition
This post was first published August 2018.
Delicious. My two toddlers gobbled them up. Easy to whip up even on a busy weekday morning. Definitely going into our meal planning rotation.
I love this recipeš
Last week I tried it with homemade applesauce because I had some at hand and today I tried it with dates ,,, itās just as good ā¦ thank you
Just made these and they were very good except I wish they had more of an apple taste. Any recommendations for a good flavorful apple to use? I think mine was too mild flavored.
A Jonathan or a Granny Smith is usually a good option. I would taste your apples though since flavors can vary a lot.
These were good and really easy. I think next time I will blend everything with a hand mixer so the oats/apples are more distributed in the batter. For someone who never makes pancakes this was a nice recipe.
I had leftover āmarinatedā apple slices from an apple tart that didnāt get used so I thought Iād give this recipe a try! I chopped up the apple real fine rather than shredding. These pancakes were definitely more dense than your average pancake, but I really liked them! They werenāt too sweet which was great because we added maple syrup to them anyway. My kids gobbled them up as well. I might try them again on the sheet pan next time. Thanks!
Just found out baby is allergic to oats. Wondering if anyone has tried this without the oats and replaced with just flour. (Im going to try soon and report back if not!)
I would love to hear how it went/goesāI haven’t tried them that way!
Loved these! Whipped them up this morning for breakfast and the toddler loved it!
How long should I cook these in a mini muffin tin?
I haven’t ever made them as muffins so I can’t say for sure. Mini muffins usually bake for about 14-16 minutes at 375 degrees F.
How can I make this egg free?
Someone just let me know that they used banana in place of the eggs and it worked well. Otherwise I think a store bought egg replacer like the one from Bobs Red Mill or Just Eggs would be your best bet. A flax egg doesn’t work well in this one.
Thank youš will definitely try
These are the best pancakes Iāve tried making! So simple yet delicious. My toddler has been a picky eater lately and she devoured these healthy pancakes.
I made mine with almond milk and I did forget to add cinnamon but still came out good.
Thank you for our new favorite recipe.
I’m so glad to hear it!
These are a favorite of mine (and my child) as pancakes. Was nervous to try the sheet pan version but they turned out amazing. So easy and delicious, and such a time saver! Will definitely make this way again!
Can I use all purpose flour instead of whole wheat flour? Would it be the same amount?
I haven’t tested that I so I can’t say for sure. You could try it though! Maybe start with 1 cup milk and then add the remaining 1/4 cup if it looks like your batter needs it.
Made this for my husband! He loved it! I think I may add raisins or walnuts to it next time. Are there no-fail toppings you put on them?
Made for my toddler this morning, super easy and delicious! I probably doubled the amount of apple because itās what I needed to use up and that worked great. Thanks!
I’m so glad!
I made this recipe on a sheet pan as directed! It was so easy and delicious! Thanks!
These were very good! I added 2Tbsp brown sugar since my kids are older, and they gobbled them right up.. thank you!
Another winner! Made them in a sheet pan, with an extra tablespoon of brown sugar and some cinnamon sprinkled on top before baking. My husband and I both snitched a piece just out of the oven and YUM. I have a metric ton of apple butter to use up so I have room for this year’s batch, and that’s going to go SO well on these (especially since my toddler is obsessed with dipping anything and everything lately). Thanks for breakfast for the next couple days being done already!
I’m so glad to hear that!