Hearty oats, tender apples and warm cinnamon make these Apple Oat Pancakes an easy, satisfying breakfast. They take under 10 minutes to prep, are fluffy and full of flavor, and most of the work is done in a blender. This simple pancake recipe is perfect for busy mornings or a relaxed weekend brunch.
A warm bowl of oatmeal is comforting, but turning oatmeal into pancakes brings a whole new level of texture and flavor. These apple oatmeal pancakes are a favorite with kids and adults alike.
These pancakes are especially kid-approved in our house—hopefully your family will love them too.
Why we love these Apple Oat Pancakes
- Easily made in the blender: Use the blender to turn rolled oats into oat flour and to puree the apples and wet ingredients—minimal dishes and fast prep.
- Kid friendly: These have been a go-to in our home since our little one was around one year old. They’re a sneaky way to add oats to a child’s diet when they won’t eat plain oatmeal.
- Simple to make gluten free: Use certified gluten-free oats or oat flour and the recipe is gluten-free friendly.
- Freezer friendly: Make extra batches and freeze cooked pancakes for up to two months for quick breakfasts later.
Ingredients notes
- Rolled oats or oat flour: Grinding rolled oats into oat flour at home is economical and easy—blend until very fine so the pancakes are smooth.
- Milk: Whole milk or a plant-based milk both work; choose what you have on hand.
- Apple: Fuji or Gala are great choices, but use your preferred apple variety. No need to peel—just core and chop into large pieces before blending.
- Oil: A neutral oil like canola works well; melted coconut oil or another mild oil is fine too.
- Maple syrup: Adds natural sweetness—brown sugar can be used in part if you prefer a deeper flavor.
Step-by-step instructions
Step 1: If you’re using rolled oats, pulse them in a food processor or high-powered blender until they reach a fine, flour-like consistency.
Step 2: Transfer the oat flour to a medium bowl. It should be very fine—if it’s grainy, blend a little longer for a smoother pancake texture.
Step 3: In the blender add milk, eggs, apple, cinnamon, maple syrup, oil and vanilla.
Step 4: Blend until smooth and fully combined.
Step 5: Whisk the oat flour with baking powder and salt in a bowl.
Step 6: Pour the blended wet mixture into the dry ingredients and whisk gently until combined. Don’t overmix—a few small lumps are fine.
Step 7: If the batter is too thick, thin it with a tablespoon or two of milk; if too thin, add a bit more oat flour. Let the batter rest 5–10 minutes to thicken slightly.
Step 8: Heat a griddle or skillet over medium heat and grease with butter or oil. Pour about 1/3 cup of batter per pancake. Cook until bubbles form around the edges, flip, and cook another minute or so until golden. Serve with butter, syrup or your favorite toppings.
Recipe tips
- If you have oat flour ready, use about 2 cups. Two cups of rolled oats yield nearly the same amount once processed into flour, so either form works with similar measurements.
- Add texture and extra apple flavor: Grate or finely dice an additional apple and fold it into the batter. Chopped pecans or walnuts are also a tasty addition.
Storage
Store leftover pancakes in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely then layer in a freezer-safe container or bag with parchment between stacks; freeze up to 3 months. Reheat from frozen in a toaster or oven.
Common questions
Yes. Replace the eggs with a flax egg (1 tablespoon flax meal mixed with 3 tablespoons water, chilled until gel-like) and use plant-based milk. The pancakes will be vegan and still delicious.
Other breakfast recipes:
- Banana Oat Blender Pancakes
- Zucchini Bread Pancakes
- Blueberry Baked French Toast Muffins — a great grab-and-go sweet option.
- Blueberry Muffin Overnight Oats
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Apple Cinnamon Oatmeal Pancakes
Ingredients
- 2 cups oat flour (or 2 cups rolled oats), regular or gluten free
- 2 large eggs*
- 1 cup milk of choice
- 1 medium apple (Fuji or Gala)
- 1/2 Tbsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1-2 Tbsp maple syrup
- 1 Tbsp oil
- 1/4 tsp sea salt
Instructions
- If using rolled oats, process them in a food processor or high-powered blender until they have a flour consistency.
- Transfer oat flour to a mixing bowl and whisk in baking powder and sea salt.
- In a blender, combine the remaining ingredients (milk, eggs, apple, cinnamon, maple syrup, oil, vanilla) and blend until smooth.
- Pour the wet mixture into the oat flour and whisk until just combined. Adjust consistency with milk or oat flour as needed. Let rest 5–10 minutes.
- Heat a greased griddle over medium heat. Pour about 1/3 cup batter per pancake.
- Cook until bubbles form around the edges, then flip and cook until golden.
- Serve with your favorite toppings and enjoy.
Notes
*2025 update: Adding an extra egg improved fluffiness and texture in recent tests.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze cooled pancakes for up to 3 months.
Optional additions: Grated or diced apples, chopped pecans or walnuts fold in nicely for more texture and flavor.
Nutrition
Calories: 131 kcal, Carbohydrates: 18 g, Protein: 5 g, Fat: 5 g. Nutrition information is an approximation.
Nutrition information is automatically calculated and should be used as an estimate.
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