Apple Oat Pancakes Recipe

These Apple Oat Pancakes are your new morning obsession! Soft, fluffy, and loaded with the sweet warmth of apples and cinnamon, this recipe is everything you love about a cozy fall breakfast—packed into pancake form. Plus, with wholesome oats and no refined flour, you’ll feel just as good as these pancakes taste!

Ingredients You’ll Need

One of the absolute joys of Apple Oat Pancakes is how incredibly simple the lineup of ingredients is—and each item really shines. These staples meld together to create golden, fluffy pancakes with soft bites of apple and a cozy aroma that will have everyone gathering around the kitchen.

• Apple (1 large): The star of the show! Dice it up for juicy apple bites and natural sweetness throughout every pancake. If you like things extra cozy, go for a sweeter variety like Fuji or Honeycrisp.
• Old-fashioned rolled oats (2/3 cup): No flour here—the oats make these pancakes hearty, give them a light chew, and keep you full longer.
• Large eggs (2): Eggs create structure and richness, binding everything together for that classic pancake fluff.
• Baking powder (1 teaspoon): This gives your Apple Oat Pancakes a beautiful rise—no flat, sad pancakes here!
• Ground cinnamon (1/2 teaspoon, optional): Highly recommended. Cinnamon adds a cozy warmth that’s absolutely irresistible with the apple.
• Kosher salt (1/8 teaspoon): Just a pinch to bring out all the other flavors and keep things balanced.
• Extra-virgin olive oil: For cooking. I love the subtle fruity flavor, and it prevents burning (unlike butter at high temps).
• Maple syrup: The finishing touch! Nothing beats a drizzle over steamy stacks of pancakes.

Variations

The beauty of this Apple Oat Pancakes recipe is how effortlessly you can make it your own. Whether you want to adjust for allergies, change up the flavors, or sneak in extra goodness, there are so many ways to personalize each stack for your breakfast mood.

• Gluten-Free: Use gluten-free rolled oats to keep these pancakes celiac-friendly and just as delicious.
• Dairy-Free: The recipe is naturally dairy-free if you cook with olive oil, but you can use coconut oil or avocado oil for a flavor twist.
• Nutty Addition: Stir in a handful of toasted walnuts or pecans to the batter for a lovely crunch and extra protein.
• Fall Spice: Try a mix of cinnamon, nutmeg, and ginger for an even cozier, spiced stack.
• Berry Swap: If apples aren’t on hand, swap in diced pears or blueberries for a totally different (but still crave-able) vibe.

How to Make Apple Oat Pancakes

Step 1: Soften the Apple

Begin by dicing your apple into small cubes to maximize that sweet, juicy flavor in every bite. Pop the diced apple in a microwave-safe bowl and microwave for 3 minutes, or cook in a saucepan over medium heat for 4-5 minutes until soft. This step unlocks all the apple’s natural sugars and guarantees tender bits—not crunchy chunks—in your pancakes.

Step 2: Blend the Batter

Add your oats, eggs, baking powder, cinnamon, and salt to a small blender. Let the cooked apple cool for a minute or two to avoid scrambling the eggs, then toss it in with the rest. Blend until the mixture is smooth and pourable, with just the tiniest flecks of oat for texture.

Step 3: Heat the Pan

Set a nonstick or well-seasoned sauté pan over medium heat and let it preheat for 3-4 minutes while you finish blending. A properly heated pan is the secret to golden, evenly cooked pancakes—no soggy middles or burnt edges!

Step 4: Cook the Pancakes

Add a drizzle of olive oil to the hot pan and pour in the batter to form pancakes (you’ll get about four). Let them cook for two minutes, watching the edges turn golden and the tops start to bubble. Flip carefully—these are tender—and cook another minute or so until both sides are beautifully browned.

Step 5: Serve and Enjoy

Slide the warm Apple Oat Pancakes onto a plate, drizzle generously with maple syrup, and dig in while they’re still steaming and fragrant! Each forkful is cozy, sweet, and utterly satisfying.

How to Serve Apple Oat Pancakes

Garnishes

Apple Oat Pancakes are pure heaven with just a drizzle of maple syrup, but you can dress them up with extra diced apple, a sprinkle of toasted nuts, or even a cloud of whipped cream for extra indulgence. A dusting of cinnamon or a few thin apple slices fanned on top makes your stack brunch-worthy in seconds!

Side Dishes

Pair these pancakes with crispy turkey bacon, classic breakfast sausages, or a scoop of vanilla Greek yogurt. For a touch of freshness, try a fruit salad on the side—it brightens the richness of the pancakes and adds lovely color to your table.

Creative Ways to Present

Layer your Apple Oat Pancakes into a “pancake tower” alternating with sautéed apples or Greek yogurt for a fun twist. Cut small pancakes for kid-friendly minis, or try stacking them with dollops of almond butter between the layers for a showstopping (and more filling) brunch platter. Don’t forget the extra swirl of syrup for that “wow” moment!

Make Ahead and Storage

Storing Leftovers

Any extra pancakes will keep well for up to 3 days in the refrigerator. Let them cool completely, then layer with parchment in an airtight container to keep them soft and prevent sticking.

Freezing

To freeze, arrange cooled Apple Oat Pancakes in a single layer on a baking sheet and freeze until solid. Pop them into a zip-top bag or freezer-safe container, separating layers with parchment, for up to 2 months—ready for lazy weekends or speedy weekday breakfasts!

Reheating

Gently reheat leftover pancakes in a dry skillet over medium-low heat until warm and slightly crispy at the edges, or microwave in 10-second bursts. For a batch, you can even warm them in the oven at 350ºF for about 8 minutes so everyone can enjoy together.

FAQs

Final Thoughts

There’s just something irresistible about Apple Oat Pancakes—with their wholesome ingredients and warm, cinnamon-kissed aroma, they transform even the sleepiest morning into a celebration. I hope you give them a try and make them a regular in your breakfast rotation. Enjoy every fluffy bite!

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