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
1½cupsall-purpose flour
1cupquick cooking oats
¼cupsugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
2teaspoonscinnamon
1¼cupbuttermilk
2large eggsbeaten
¼cupunsalted buttermelted, plus more for brushing the heated griddle
1teaspoonpure vanilla extract
1cupsmall diced applepeeled - 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.
Be sure to make the caramel buttermilk syrup before you start making the pancakes, so it has time to settle and thicken.Apple Oatmeal Pancakes adapted from my family’s favorite buttermilk pancakes. Caramel Buttermilk Syrup adapted from Gracious Rain.
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.