Hearty oats, juicy apples and warm cinnamon make these Apple Oat Pancakes an easy, flavorful breakfast. Ready with less than 10 minutes of prep, they turn oats into fluffy pancakes using a blender for minimal fuss—perfect for a satisfying morning meal.
A warm bowl of oatmeal is comforting, but transforming oats into tender pancakes elevates breakfast. These apple oatmeal pancakes are a household favorite and especially kid-approved—soft, flavorful, and easy to make.
For more hearty oat breakfasts, try recipes like Peanut Butter Oatmeal Balls, Apple Pie Overnight Oats, Pumpkin Baked Oatmeal, 6 Easy Overnight Oats Recipes, or Banana Bread Overnight Oats.
Why we love these Apple Oat Pancakes
- Made easily in the blender: Process oats into flour and blend the wet ingredients for minimal cleanup.
- Kid friendly: Soft and mildly sweet, these were a hit with our toddler and remain a favorite.
- Gluten-free option: Use certified gluten-free oats or oat flour to make the recipe safe for those avoiding gluten.
- Freezer friendly: Make extra batches and freeze for up to two months for quick breakfasts.
Ingredients notes
- Rolled oats or oat flour: Making oat flour at home is simple—blend rolled oats until they reach a fine, flour-like texture for best results.
- Milk: Whole milk or a plant-based milk like almond both work; choose what you have on hand.
- Apple: Fuji or Gala are excellent choices, but use your favorite. No need to peel—just chop into large pieces before blending.
- Oil: Neutral oils like canola or melted coconut oil both work well.
- Maple syrup: I prefer maple syrup for natural sweetness, though brown sugar can be used if desired.
Step-by-step instructions
Step 1: If using rolled oats, add them to a high-powered blender or food processor and pulse until they become a fine flour.
Step 2: Blend until very fine—if it’s grainy the pancakes will be gritty. Transfer the oat flour to a mixing bowl.
Step 3: In the blender, combine milk, eggs, apple, cinnamon, maple syrup, oil, and vanilla.
Step 4: Blend until smooth and combined.
Step 5: Whisk the oat flour, baking powder and salt together in a bowl.
Step 6: Add the blended wet mixture to the dry ingredients and whisk gently. A few small lumps are fine—avoid overmixing.
Step 7: If the batter is too thick, thin with a tablespoon of milk at a time; if too thin, add a tablespoon of oat flour. Let the batter rest 5–10 minutes.
Step 8: Heat a griddle to medium and grease lightly. Pour about 1/3 cup of batter per pancake. Cook until bubbles appear at the edges, flip, and cook another minute or until golden. Serve with butter and syrup.
Recipe tips
- If you have oat flour ready, use about 2 cups: 2 cups of rolled oats yields roughly the same amount when processed to flour.
- Add texture and flavor: Grated or small-diced apples stirred into the batter add more apple presence. Chopped pecans or walnuts also work well.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and place in a freezer-safe container for up to 3 months. Reheat from frozen in a toaster or oven.
Common questions
Yes. Replace the egg with a flax “egg” (1 tablespoon flax meal whisked with 3 tablespoons water, chilled 10–15 minutes) and use plant-based milk to keep the pancakes vegan.
Other breakfast recipes:
- Banana Oat Blender Pancakes
- Zucchini Bread Pancakes
- Blueberry Baked French Toast Muffins — a sweet, portable morning option
- Blueberry Muffin Overnight Oats — a personal favorite
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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 (whole or plant-based)
- 1 medium apple (Fuji or Gala recommended)
- 1/2 Tbsp cinnamon (optional pinch of nutmeg)
- 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 reach a flour consistency.
- Transfer the oat flour to a bowl and whisk in baking powder and sea salt.
- Blend the remaining ingredients (milk, eggs, apple, cinnamon, maple syrup, oil, vanilla) until smooth.
- Pour the wet mixture into the dry ingredients and whisk gently. Adjust consistency with extra milk or oat flour as needed. Rest 5–10 minutes.
- Heat a greased griddle to medium. Pour about 1/3 cup batter per pancake.
- Cook until bubbles form at the edges, flip, and cook until golden.
- Top as desired and enjoy.
Notes
*2025 update: Adding an extra egg improved fluffiness and texture in recent batches.
Storage: Refrigerate leftovers in an airtight container for 3–4 days, or freeze cooled pancakes for up to 3 months.
Grated or small-diced apples and chopped nuts can be folded into the batter for more texture and flavor.
Nutrition
Calories: 131 kcal, Carbohydrates: 18 g, Protein: 5 g, Fat: 5 g, Fiber: 2 g (approximate).
Nutrition information is an approximation.
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