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Stack of fluffy apple oatmeal pancakes drizzled with syrup and topped with fresh apple slices.

Hearty Apple Cinnamon Oat Pancakes

These wholesome pancakes are packed with rolled oats, grated apple, and a hint of cinnamon, offering a nutritious and deliciously comforting start to your day. Perfect for a cozy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 304
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats old-fashioned, not instant
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup milk any kind (dairy or non-dairy)
  • 1 large egg
  • 2 tbsp unsalted butter melted, plus extra for greasing
  • 1 tsp vanilla extract
  • 1 medium apple peeled, cored, and finely grated (e.g., Gala, Honeycrisp)
For Serving (Optional)
  • as needed Maple syrup
  • as needed Fresh berries
  • as needed Whipped cream

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Griddle or large non-stick frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, ground cinnamon, and salt. Ensure all dry ingredients are well combined with no lumps.
  2. In a separate small mixing bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are perfectly fine and will result in tender pancakes.
  4. Gently fold in the finely grated apple into the batter. The batter will be thick.
Cook the Pancakes
  1. Heat a griddle or large non-stick frying pan over medium-low heat. Lightly grease with a pat of butter or cooking spray if your pan is not completely non-stick. The griddle is ready when a drop of water sizzles and evaporates quickly.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown. You'll know they're ready to flip when bubbles appear on the surface and the edges look set.
  3. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the second side, until cooked through and golden brown.
Serve
  1. Transfer cooked pancakes to a plate and serve immediately with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream. Repeat with the remaining batter.

Notes

To keep pancakes warm while cooking the entire batch, place them on a baking sheet in an oven preheated to 200°F (95°C). Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster, microwave, or pan. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free rolled oats.