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Oatmeal Apple Pancakes

Oatmeal apple pancakes with lightly ground oats for visible texture and caramelized apple pieces. Cook on a griddle until golden-edged and fluffy, then serve with maple syrup.
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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: 420
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 and fruit
  • 1.5 cup buttermilk
  • 2 eggs
  • 3 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1.5 cup apple peeled and finely diced or grated
For serving
  • maple syrup
  • extra apple slices
  • powdered sugar

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Grind oats and mix dry ingredients
  1. Pulse rolled oats in a food processor 5-6 times until coarsely ground, taking care not to make fine flour.
  2. Combine ground oats with all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Build the batter
  1. Whisk buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.
  2. Fold the wet mixture into the dry ingredients until just combined, leaving small lumps.
  3. Fold in the diced or grated apple and then rest the batter 5 minutes.
Cook the pancakes
  1. Heat a griddle or cast iron skillet over medium heat and grease lightly.
  2. Pour about 1/3 cup batter per pancake and cook until bubbles form and the edges look set, about 3 minutes.
  3. Flip the pancakes and cook 2 more minutes, until golden.
Serve
  1. Serve pancakes warm with maple syrup and extra apple slices, with powdered sugar on top if desired.

Notes

Pro tip: rest the batter before cooking so the oats hydrate and the pancakes hold together better on the first flip. Store leftovers covered in the fridge for up to 3 days; reheat on a skillet over medium-low until warmed through. Freezing is yes—freeze cooled pancakes in a single layer, then bag and reheat from frozen. For a lighter option, use low-fat buttermilk (texture stays tender).