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Oatmeal Apple Pancakes

Oatmeal apple pancakes with coarsely ground oats for chewy texture and caramelized apple bits in every bite. Quick griddle method makes golden edges and tender centers, finished with maple syrup and powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

rolled oats
  • 1 cup rolled oats for coarsely grinding
all-purpose flour
  • 1 cup all-purpose flour
brown sugar
  • 2 tbsp brown sugar
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
cinnamon
  • 1.5 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt
buttermilk
  • 1.5 cup buttermilk
eggs
  • 2 eggs
unsalted butter
  • 3 tbsp unsalted butter, melted
vanilla extract
  • 1 tsp vanilla extract
apple
  • 1.5 cup apple, peeled and finely diced or grated
maple syrup
  • 0.5 cup maple syrup for serving
extra apple slices
  • 0.5 cup extra apple slices for serving
powdered sugar
  • 2 tbsp powdered sugar for serving

Equipment

  • 1 food processor
  • 1 cast iron skillet

Method
 

Grind oats and mix dry ingredients
  1. Pulse the rolled oats in a food processor 5-6 times until coarsely ground, not fine flour, using a visible oat texture cue.
  2. Combine the ground oats with the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly dispersed.
Build batter
  1. Whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
  2. Fold the wet mixture into the dry ingredients until just combined, stopping when no dry streaks remain.
  3. Fold in the diced or grated apple, then let the batter rest 5 minutes to hydrate.
Cook on the griddle
  1. Heat a griddle or cast iron skillet over medium heat and grease lightly, watching for a subtle shimmer.
  2. Pour about 1/3 cup batter per pancake and cook until bubbles form and the edges look set, about 3 minutes.
  3. Flip and cook until golden on the second side, about 2 minutes, using color as the cue.
Serve
  1. Serve pancakes with maple syrup and extra apple slices.
  2. Dust with powdered sugar right before serving.

Notes

For best texture, keep the oats coarsely ground and stop mixing as soon as the batter comes together. Refrigerate leftover pancakes in an airtight container up to 3 days; rewarm in a skillet over medium heat until heated through. Freezing is yes: cool completely, freeze flat, then reheat from thawed or directly in a toaster oven/skillet. For a dairy-free swap, use a plant-based buttermilk substitute and replace the butter with an equal amount of melted neutral oil or plant-based butter.