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Oatmeal Apple Pancakes

Oatmeal apple pancakes made with coarsely ground oats and tender diced apple for a hearty breakfast stack. Cook on a griddle until golden with caramelized apple bits, then serve with maple syrup and powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 1.5 cups buttermilk
  • 2 eggs
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1.5 cups apple peeled and finely diced or grated
For serving
  • maple syrup
  • extra apple slices
  • powdered sugar

Equipment

  • 1 food processor
  • 1 griddle or skillet

Method
 

Grind the oats
  1. Pulse rolled oats in a food processor 5-6 times until coarsely ground, not fine flour, so you still see oat texture.
Mix dry ingredients
  1. Combine ground oats with all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
Mix wet ingredients and combine
  1. Whisk buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.
  2. Fold the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
Add apples and rest
  1. Fold in the finely diced or grated apple, then rest the batter 5 minutes.
Cook the pancakes
  1. Heat a griddle or skillet over medium heat and grease lightly so the pancakes brown without sticking.
  2. Pour about 1/3 cup batter per pancake and cook until bubbles form on top and the edges look set, about 3 minutes.
  3. Flip and cook 2 more minutes until golden.
Serve
  1. Serve the pancakes with maple syrup, extra apple slices, and a dusting of powdered sugar.

Notes

Pro tip: coarsely ground oats add chew—don’t over-process into oat flour. Store leftover pancakes in an airtight container in the fridge up to 3 days; reheat in a toaster oven or skillet. Freeze cooked pancakes up to 2 months. For a lighter option, use low-fat buttermilk (texture stays similar) while keeping the rest of the batter ratios the same.