Apple Oatmeal Pancakes

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 237kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

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 1/4 cupfuls 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 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.

Nutrition