Apple Cinnamon Oatmeal Pancakes

I make these apple cinnamon oatmeal pancakes on messy Sunday mornings when the kids are still in pajamas and coffee is the only thing keeping me functioning. They’re thick-ish, hearty pancakes flecked with grated apple and warm cinnamon, with a little chew from oats so they feel like breakfast and dessert had a very sensible baby. If you like pancakes that actually fill you up and don’t dissolve into shame by 10:30 a.m., this is your jam.

My husband calls them “comfort with teeth,” which is a compliment in our house. The kids will stack them and drench them in maple syrup, and my toddler insists on feeding me the last one like I deserve it. These pancakes started as a desperate pantry-scramble breakfast and turned into a household staple—easy enough for weekday chaos, special enough for company when I actually remember to set the table.

Kitchen Talk

MORE EASY BREAKFAST & BRUNCH RECIPES...

BREAKFAST & BRUNCH

Lemon Scone Recipes

BREAKFAST & BRUNCH

Cheddar Buttermilk Biscuits

BREAKFAST & BRUNCH

Pumpkin Baked Oatmeal Cups

BREAKFAST & BRUNCH

Blueberry Pancake Muffins

I will be honest: the first time I tried adding grated apple to pancake batter I panicked because the batter got watery. Turns out, a little extra oat does the trick and nobody needed emergency syrup to fix the texture. Also, if you want little caramelized apple pockets, toss a few grated pieces into the pan on top of cooking pancakes—instant gold.

I’ve also made these with yogurt instead of milk when we were out of dairy and it was actually better (creamier crumb). Just don’t overmix if you want fluff instead of rubber. Learned that the hard way at 7 a.m. during a school lunch scramble.

Shopping Tips

– Produce/Fruit: Choose firm apples with a balance of sweet/tart—Honeycrisp, Fuji or Gala work great; Granny Smith is fine if you like tang.
– Baking Basics (Flour/Sugar/Leaveners): Keep all-purpose flour on hand and check your baking powder—old powder = flat pancakes.
– Eggs: Fresh eggs give a nicer rise; if you’re out, an extra tablespoon of yogurt or mashed banana can help bind.
– Dairy: Any milk (dairy or plant) works — use what you like for flavor and richness.
– Spices: Ground cinnamon is essential—add a pinch of nutmeg or cardamom if you want to be fancy.

Prep Ahead Ideas

– Grate the apples the night before and store in an airtight container in the fridge; toss with a little lemon juice to keep them from browning.
– Mix dry ingredients into a jar and store them separately; in the morning just add wet and fold in apples.
– Make a big batch of batter the night before only if you like slightly thicker, more cohesive pancakes—cover and refrigerate, then give it a quick stir before cooking.
– Use shallow airtight containers for leftover pancakes; they stack neatly and reheat evenly.

✔Time-Saving Tricks

– Use quick oats or pulse old-fashioned oats briefly in the blender to speed batter breakdown—no soggy surprises.
– Grate apples with a food processor attachment so you don’t spend ten minutes on tiny knuckles.
– Cook pancakes on a griddle to do more at once; keep finished ones on a baking sheet in a low oven (200°F/95°C) to stay warm.
– If mornings are chaotic, freeze individual pancakes between parchment sheets so you can pull a few out and toast them.

✔Common Mistakes

– Batter too thin: I once dumped in two grated apples and cried into the batter. Fix: add a bit more flour or a couple tablespoons of oat flour and rest briefly.
– Pancakes burn on the outside and are raw inside: lower the heat and give them time; thick batter needs patience.
– Overmixing: you’ll get rubbery pancakes. Mix until just combined—little lumps are friends.
– Skipping the rest: letting batter sit 5–10 minutes hydrates oats and improves texture.

What to Serve It With

– Crispy bacon or sausage for a salty counterpoint.
– A dollop of Greek yogurt and extra maple syrup for tang + sweetness.
– Fresh fruit salad or roasted pears for extra seasonal vibes.
– Toasted nuts or granola sprinkled on top for crunch.

✔Tips & Mistakes

– Use medium heat on your pan—too hot and the outside will blacken before the middle cooks.
– Grease the pan lightly with butter or oil; wipe excess so pancakes sear, don’t fry.
– If pancakes are doughy, flip only once and cover with a lid briefly to finish cooking through.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days; stack with parchment between them so they don’t stick. Reheat in a skillet for crisp edges or pop them in the toaster for quick mornings. Cold pancakes are fine—my kid eats them like a sandwich—but they’re sad without a splash of syrup or yogurt.

✔Variations and Substitutions

– Swap apples for grated pear or mashed banana (pear keeps the texture closest to apple).
– Use oat flour instead of some/all of the all-purpose for a gluten-free-ish option (ensure certified gluten-free if needed).
– Replace sugar with maple syrup or honey, but reduce the liquid slightly because they add moisture.
– Add chopped walnuts or pecans for crunch, or throw in a handful of raisins or dried cranberries.
– For egg-free: mix 1 tablespoon ground flax + 3 tablespoons water per egg and let sit, but batter will be denser.

Frequently Asked Questions

Apple Cinnamon Oatmeal Pancakes

Tender oatmeal pancakes speckled with fresh apple and warm cinnamon. Perfectly cozy, lightly sweet, and weekend-brunch ready.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 cup old-fashioned rolled oats pulse into a fine flour
• ▢ 0.5 cup all-purpose flour
• ▢ 2 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 1.5 tsp ground cinnamon
• ▢ 0.125 tsp ground nutmeg
• ▢ 0.5 tsp fine salt
• ▢ 2 tbsp brown sugar packed
• ▢ 1.25 cup milk dairy or unsweetened non-dairy
• ▢ 0.25 cup plain Greek yogurt
• ▢ 2 large eggs
• ▢ 1.5 tsp vanilla extract
• ▢ 2 tbsp unsalted butter melted, plus more for the pan
• ▢ 1.25 cup grated apple peeled and cored
• ▢ 1 tsp lemon juice to toss with the apple

Instructions

Preparation Steps

• Blend the oats in a food processor until they resemble fine flour.
• Whisk oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar in a large bowl.
• In a separate bowl, whisk milk, yogurt, eggs, vanilla, and melted butter until smooth.
• Toss the grated apple with lemon juice to prevent browning.
• Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the apple. Let the batter rest 5 minutes to hydrate.
• Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
• Scoop 1/4-cup portions of batter onto the skillet. Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
• Hold pancakes warm and repeat with remaining batter. Serve with maple syrup and extra apple if desired.

Notes

Variation: Stir in 1/4 cup chopped toasted walnuts or pecans for crunch, or swap the yogurt for 1/4 cup applesauce for extra apple flavor. Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months; reheat in a toaster or 325°F oven until warm.

This recipe is an original creation inspired by classic Apple Cinnamon Oatmeal Pancakes flavors. All ingredient ratios and instructions are independently developed.