Apple Oat Pancakes

5 Stars (1 Review)

Yield: 4 servings

prep time: 20

cook time: 6

total time: 26

Studded with bits of apple and oats, these Apple Oat Pancakes are a cozy, comforting breakfast that's hearty yet not heavy. Top with caramel buttermilk syrup for a super delicious breakfast any time!

Ingredients

1½ cups all-purpose flour
1 cup quick cooking oats
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
1¼ cup buttermilk
2 large eggs beaten
¼ cup unsalted butter melted, plus more for brushing the heated griddle
1 teaspoon pure vanilla extract
1 cup small diced apple peeled - I like to use Haralson, Honeycrisp, or Pazazz

Instructions

In a medium bowl, whisk together flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
Add buttermilk, eggs, butter, and vanilla, and fold to combine. Fold in the apple. Do not over mix - the batter should appear a bit lumpy. Let sit for 10 minutes to soften the oatmeal. The batter will be thick.
Preheat an electric griddle to 300° F, or place a cast-iron skillet over medium heat. Spread a 1/2 tablespoon of butter around the surface. Using a 1/4-cup measuring cup as a scoop, add the batter to the griddle, quickly spreading the batter out into circles that are 3½" to 4" in diameter. Leave an inch or two of space between each pancake. When the pancakes have bubbles on the surface, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another 1-2 minutes.
Serve with warm
caramel buttermilk syrup or maple syrup

Notes

Be sure to make the caramel buttermilk syrup before you start making the pancakes, so it has time to settle and thicken.

To store & reheat: Leftover apple oat pancakes keep well in the fridge for up to 4 days. Just make sure they're completely cooled so there's no excess moisture, and place them in a ziploc bag or airtight container. To reheat, microwave them for 30 seconds or so per pancake. Or pop them in the toaster or toaster oven - this will make the exterior a little crispy again.

To freeze & reheat: After they cool, layer pancakes between pieces of parchment paper, place in a freezer-safe ziploc or freezer container, and freeze for up to 3 months. To reheat, there's no need to thaw them as you can reheat them from frozen (perfect for busy weekdays). Just pop them in the microwave for 45 to 60 seconds or in the toaster or toaster oven for a crispier pancake.

Apple Oatmeal Pancakes adapted from my family’s favorite buttermilk pancakes.

Nutrition Information:

Serving: 1 Calories: 510kcal Carbohydrates: 78g Protein: 14g Fat: 16g Saturated Fat: 9g Polyunsaturated Fat: 7g Cholesterol: 127mg Sodium: 744mg Fiber: 6g Sugar: 25g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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