Apple Oat Pancakes
These Apple Oat Pancakes are perfectly spiced with cinnamon and studded with oats and bits of fresh apple. The pancakes are hearty, yet not heavy – and they’re extra fun when topped with caramel buttermilk syrup!
Easy Apple Buttermilk Pancakes
These Apple Oat Pancakes are perfectly spiced with cinnamon and studded with oats and bits of fresh apple. They’re hearty, yet not heavy – the perfect kind of comfort food!
This pancake recipe incorporates buttermilk, which I love. Like traditional buttermilk pancakes, these apple oat pancakes are tall and fluffy and flavorful.
You can enjoy these apple oat pancakes with maple syrup or any toppings you desire. But I highly recommend my homemade caramel buttermilk syrup – especially if you’re a fan of caramel apples. This creamy syrup is full of buttery caramel flavor, which complements the pancakes’ cinnamon apple flavor in the most delightful way!
These apple buttermilk pancakes are extra wonderful when made with just-picked apples in the fall, but we make them all throughout the year – they’re just that good!
“My husband went absolutely mental when he ate these. I was surprised by how dense the batter was so i cooked them awhile to make sure they were done in the middle. They turned out great and the syrup is to die for. The left overs went into the freezer and were reheated in the toaster. it will definitely be made again soon! YUM!!!”
Barb
What You’ll Need
These apple oatmeal pancakes begin with a traditional buttermilk pancake base. Then apples and oats are added. Be sure to check the recipe card below for measurements.
- All-purpose flour
- Oats – It’s important to use quick-cooking oats for this recipe.
- Sugar
- Baking powder & baking soda – The leavening agents react with the buttermilk, which helps create fluffy, tender pancakes.
- Salt
- Cinnamon – The warm cinnamon flavor pairs well with the apples and oats – and the caramel buttermilk syrup!
- Buttermilk – The key to soft, fluffy, moist, and flavorful pancakes.
- Eggs – These bind the pancake batter, plus add rich flavor and some protein.
- Butter – Melted butter adds rich flavor to the batter and gives a little crispness to the pancake. I also use it to brush the griddle.
- Pure vanilla extract
- Diced apples – Peeled, diced apples are studded throughout each pancake, for fresh apple flavor in every bite. You can use any variety you like, just choose one that’s flavorful. I like to use Haralson, Honeycrisp, or Pazazz apples.
How to Make Apple Oatmeal Pancakes
These apple oat pancakes are easy to mix up – grab your favorite apples and let’s get started!
- Make the batter. Whisk together the dry ingredients. Then add the buttermilk, eggs, melted butter, and vanilla. Stir to combine, then fold in the diced apple. It will be a bit lumpy.
- Let the batter rest. Let the batter sit for 10 minutes, so the oats have time to soften.
- Cook the pancakes. Preheat the griddle, then spread a little butter on the surface. Use a measuring cup (I like to use 1/4 cup) to pour the batter in pools. Let cook for 3 to 4 minutes, then flip. Remove when they’re cooked to your liking – I usually cook for 1-2 minutes more on the second side.
- Enjoy. Serve with your desired toppings.
Tips for the Best Homemade Pancakes
Here are a few tips for making these apple buttermilk pancakes.
- Don’t overmix the batter. The batter will be lumpy, but that’s okay. There’s no need to mix until smooth, just until the ingredients are combined.
- Let the batter rest. This gives the quick-cooking oats a chance to soften so they’re not tough or chewy.
- Use butter on the griddle. I prefer butter over oil when it comes to cooking pancakes. Butter creates the perfect golden, lightly crispy exterior and adds another layer of rich flavor to each pancake.
- Flip only once. Before flipping, the pancakes should be bubbling a bit on the top. I like to peek under just a bit to make sure that the bottom is fully cooked and golden brown before flipping. If it’s difficult to lift the pancake from the griddle, it likely needs to cook a little longer. If the bottoms are darker than you’d like, without any bubbles showing on the top before you flip them, reduce the temperature a bit.
What to Serve with Apple Pancakes
My favorite topping for these apple oat pancakes is my caramel buttermilk syrup. That caramel flavor with the cinnamon apple pancakes is a match made in heaven. Some fluffy, freshly whipped cream is also pretty heavenly with this caramel apple combination!
Other easy toppings include:
- Butter
- Maple syrup
- Cinnamon honey butter – so fantastic!!!
- Whipped cream – add a little vanilla extract and ground cinnamon if you like, YUM!
- Honey
- Fresh apple, sliced thin or diced small
- Peanut butter
How to Store & Reheat Leftovers
Leftover apple oat pancakes will 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 pancakes, 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!
Can I Freeze These?
Yes, these apple buttermilk pancakes freeze well. 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.
There’s no need to thaw them as you can reheat them from frozen, which is 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.
More Pancake and Waffle Recipes:
- Double Chocolate Pancakes
- Buttermilk Pancakes
- Yeasted Waffles
- Classic Homemade Waffles
- Yeast Waffles
- Belgian Waffles
- Buttermilk Waffles
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Apple Oat Pancakes
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
Nutrition Information:
This post was originally published in 2012 and then updated in 2023.
how long is the syrup good for when kept in the fridge?
Could you use Almond milk in place of buttermilk?
Great recipe! I love using oats in pancakes…what a perfect way to add some whole grain. Here’s a tip that I use to easily incorporate the oats in mine: put them in the blender and pulse a few times to break them down into smaller bits – http://spinthemeal.wordpress.com/2012/10/13/blender-banana-oat-pancakes/.