Fresh Apple Pancakes

These apple pancakes are hearty and filled with freshly shredded apples and oats, so expect them to have a lot of texture!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 352kcal

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)

Gently stir together the flour, oats, baking powder, cinnamon and baking soda in a medium bowl.
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.

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 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.
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.