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Oatmeal Apple Pancakes

Oatmeal apple pancakes with lightly ground rolled oats for a textured bite and tender crumb. Pan-cooked until golden with cinnamon-spiced diced apple in every stack, then served 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: 430
Ingredients Equipment Method Notes

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
  • 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
  • 1 maple syrup for serving
  • 1 extra apple slices for serving
  • 1 powdered sugar for serving

Equipment

  • 1 cast iron skillet

Method
 

Grind and mix the dry ingredients
  1. Pulse rolled oats in a food processor 5-6 times until coarsely ground, then stop before it becomes fine flour.
  2. Combine ground oats with all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine, add apple, and rest
  1. Whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  2. Fold the buttermilk mixture into the dry ingredients until just combined, keeping the batter slightly thick.
  3. Fold in the peeled diced or grated apple, then rest the batter for 5 minutes to hydrate the oats.
Cook the pancakes
  1. Heat a griddle or skillet over medium heat and grease lightly so the first pancake releases easily.
  2. Pour 1/3 cup batter per pancake and cook until bubbles form and the edges look set, about 3 minutes.
  3. Flip and cook for 2 more minutes until golden, using a quick, confident turn to keep the shape.
Serve
  1. Serve the pancakes with maple syrup and extra apple slices, then finish with a dusting of powdered sugar.

Notes

For best texture, keep the oats coarsely ground (you should still see visible oat pieces). Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is yes—freeze layered with parchment for up to 2 months and reheat from frozen. For a dairy-light option, swap buttermilk for an equal amount of plain unsweetened lactose-free buttermilk or make buttermilk with lactose-free milk.