Combine fresh apples and whole grains for a nutritious breakfast for kids. These Apple Pancakes are perfect for the whole family—and 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 make this recipe in the fall when apples are front of mind, but also all year round too!
Healthy Pancakes
These apple pancakes are hearty and filled with freshly shredded apples and oats. They are a little fluffy and chock full of texture. And while these are not going to taste like a classic buttermilk pancake by any means, they are a delicious breakfast for kids that pack whole grains, protein, fiber, and vitamins.
TIP: You can make these pancakes ahead of time and warm quickly for breakfast on even busy weekdays.
Healthy Oatmeal Pancakes
I love including oatmeal in my pancakes, especially as a way to serve up the complex carbohydrates, B vitamins, and fiber that rolled oats offer. The oats make these pancakes substantial and filling—and perfect for fueling up the family for a busy weekend day.
Ingredients in Apple Pancakes
To make these healthy pancakes, you’ll need:
- Whole wheat flour
- Rolled oats
- Cinnamon
- Baking powder and soda
- Milk
- Eggs
- Butter
- Vanilla extract
- Fresh apple
TIP: You can use all-purpose flour if you prefer.
How to Make Apple Pancakes Step-by-Step
Here’s a look at the process involved in making these pancakes.
- 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.
Dairy-Free Apple Pancakes
Use plain nondairy milk and coconut oil or canola oil for the butter.
Gluten-Free Apple Pancakes
Use cup-for-cup gluten-free flour instead of the whole wheat and certified gluten-free rolled oats.
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 1/2 inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
Tips for Making the Best Apple Pancakes
- 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.
- Spread the pancake batter thinly to about 1/4-1/2-inch thick.
- 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.
I’d love to hear your feedback on this recipe, so please comment below to share!
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PinDescription
These apple pancakes are hearty and filled with freshly shredded apples and oats, so expect them to have a lot of texture!
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 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)
Instructions
- Gently stir together the flour, oats, baking powder, and cinnamon in a medium bowl.
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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 1/4 cup fulls of batter onto the pan and spread out thinly to about 1/4-1/2 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.
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 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.
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 1/2 inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
These were very good! I added 2Tbsp brown sugar since my kids are older, and they gobbled them right up.. thank you!
★★★★★