There is nothing quite like the gentle pace of a weekend morning, a welcome pause from the week’s demands, where a lovely breakfast becomes the main event. For us, the perfect way to mark such an occasion is with a fluffy, warm stack of pancakes. These, however, are no ordinary pancakes. We’re talking about a wholesome and flavourful stack, where sweet, juicy bits of apple and warming cinnamon are nestled into a hearty batter. This Oatmeal Apple Pancakes Recipe is our cherished choice for a breakfast that feels wonderfully indulgent yet is secretly full of nourishing goodness. Put away the pre-made mixes; we are creating these from scratch in just a few moments, for a meal that will bring the entire family together.

Why You’ll Love This Recipe

• The flavour is absolutely superb. The comforting combination of hearty oats, fresh apple, and fragrant spices creates a taste experience that is both comforting and delicious.
• It’s wonderfully simple to prepare. The entire batter is made in a blender in just a couple of minutes, which makes this an ideal choice for mornings when you crave a special breakfast without any fuss.
• These pancakes are brilliantly wholesome. Crafted with whole-grain oatmeal and lightly sweetened with fruit, they are a fantastic source of fibre to start your day. Plus, this recipe is completely flourless!
• This recipe is incredibly adaptable. Feel free to experiment with different spices or fruits, or even add a handful of nuts or seeds. It’s a superb foundation for a variety of delicious toppings.

Ingredients

• 150g rolled oats (use certified gluten-free oats if necessary)
• 2 large free-range eggs
• 180ml milk of your choice (dairy or plant-based work well)
• 1 large sweet apple, such as a Gala or Braeburn
• 2 tablespoons maple syrup, plus extra for serving
• 1 tablespoon melted coconut oil or unsalted butter, plus extra for cooking
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• A pinch of salt

Instructions

1. To begin, we’ll make the oat base. Place the rolled oats, eggs, milk, maple syrup, melted oil, and vanilla extract into a high-powered blender. Blitz on a high setting for about 30-60 seconds, until the mixture is perfectly smooth and the oats are fully incorporated.
2. Now, add the baking powder, ground cinnamon, nutmeg, and salt into the blender. Give it a few short pulses, just enough to mix these ingredients through. Try not to over-blend at this point.
3. Get the apple ready. After peeling and coring, you can either grate it on the coarse side of a box grater or chop it into very fine pieces. We find that grating helps it mix into the batter more evenly.
4. Transfer the batter from the blender to a separate mixing bowl. Tip in the prepared apple and use a spatula to gently fold it through until it is well distributed.
5. Allow the batter to rest. This is a vital step for pancakes made with oatmeal. Let the mix stand for about 5-10 minutes. This gives the oats time to soak up the moisture, which helps thicken the batter and creates a fluffier result.
6. Warm up a large, non-stick frying pan or a griddle over a medium heat, adding a small amount of coconut oil or butter to coat the pan. When it’s hot, ladle approximately 60ml (about a quarter cup) of batter for each pancake. You can usually cook 2-3 at once, leaving space between them.
7. Cook on the first side for 2-3 minutes. You’ll know they’re ready to flip when bubbles start to appear on the surface and the edges look dry. Gently turn them over and cook for a further 1-2 minutes until beautifully golden.
8. Place the finished pancakes on a plate and keep them warm while you continue with the rest of the batter, adding more oil or butter to the pan as you go.
9. Serve your gorgeous stack of oatmeal apple pancakes while they’re lovely and warm. We think they’re perfect with a little extra maple syrup, a spoonful of Greek yoghurt, and an extra dusting of cinnamon. If you’re looking for another tasty apple-based bake, consider trying our Apple Cider Whoopie Pies for a sweet treat later!

Frequently Asked Questions

And that’s all there is to it—a straightforward, wholesome, and deeply satisfying breakfast that manages to feel both special and nourishing. These Oatmeal Apple Pancakes are proof that healthy food can be utterly delicious. They are ideal for a leisurely Sunday brunch, a speedy weekday meal, or even for a fun ‘breakfast-for-supper’ evening. The warm spices and sweet apple make them a comforting delight all year round. For a truly magnificent weekend brunch, you could even pair these sweet pancakes with something savoury like our Bacon Brown Sugar Chicken Tenders.

We genuinely hope this recipe brings as much joy to your kitchen as it does to ours. If you decide to make it, we would love to hear from you! Please leave a comment below or tag us in your pictures online. We look forward to seeing your brilliant pancake creations!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 150g rolled oats (use certified gluten-free oats if necessary)
• 2 large free-range eggs
• 180ml milk of your choice (dairy or plant-based work well)
• 1 large sweet apple, such as a Gala or Braeburn
• 2 tablespoons maple syrup, plus extra for serving
• 1 tablespoon melted coconut oil or unsalted butter, plus extra for cooking
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• A pinch of salt

Instructions

1. Blend rolled oats, eggs, milk, maple syrup, melted oil/butter, and vanilla until smooth.
2. Pulse in the baking powder, cinnamon, nutmeg, and salt just to combine.
3. Peel, core, and grate the apple.
4. Pour the batter into a bowl and gently fold in the grated apple.
5. Let the batter rest for 5-10 minutes to thicken.
6. Heat a lightly oiled pan over medium heat. Pour 60ml of batter per pancake.
7. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 1-2 minutes until golden.
8. Repeat with the remaining batter, keeping cooked pancakes warm.
9. Serve warm with your favourite toppings.

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