Apple Cinnamon Oat Pancakes
The weather hit 88 degrees yesterday – yet I’m thinking of all of the fall desserts and treats I’m going to make with all of the apples from our tree. (In case you missed our Facebook post, Paxton and I nearly filled a 5-gallon bucket with apples.) But at the same time, I do not want to turn the oven on. So I started with the pancakes. It is the weekend after all!
Our tree produces Gravenstein apples. They are a sweet-tart apple that is great for baking. Feel free to use any good baking apple that you desire. Apples such as granny smiths will give a more tart flavor to your pancakes while something like honeycrisp will make them sweeter.
I would honestly like to say that this recipe makes 4 – 5 servings. But someone in this house is a pancake monster (did you notice the sneaky hand in the picture above?). And his dad follows in his footsteps. Out of the 24 about 4-inch pancakes I made, only 3 were left over.
I prefer using an electric griddle for pancakes, but if you are more comfortable with a griddle or pan on the stove, go for it! Whatever your method, start preheating.
Stir a cup of rolled oats together with and 2 1/2 cups of buttermilk in a large bowl then set aside for about 10 minutes. The oats will soften as they soak up the buttermilk.
In another bowl, combine all of the dry ingredients – 1 1/2 cups of flour, 1 1/2 teaspoons of each baking powder and baking soda, 1 1/4 teaspoons of kosher salt, and a good heaping 3/4 teaspoon of cinnamon. Whisk to combine and break up any lumps. We love cinnamon over here and like the little extra. If you prefer a more subtle, softer cinnamon flavor, start with about half a teaspoon and adjust from there.
It is also a good time to peel and grate the apples while the oats are soaking. The apples on our tree are small so I needed 4 to grate enough. A lot of the apples that I see in the grocery store are large enough to only require one. My advice is that you can never have too many apples, so go ahead and grab and extra or two if you can. And by heaping cup, I mean closer to a cup and a half.
When the oats have softened, whisk in two large eggs, 4 tablespoons of butter that has been melted and cooled, 3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract.
Add in the dry ingredients and the grated apple and gently whisk just enough to combine the ingredients.
Pour spoonfuls (I use a medium-sized serving spoon) onto your preheated griddle or pan. Cook until the bottom is golden brown and bubbles are bursting through the surface.
Serve hot and with your favorite accompaniments. Enjoy!
Apple Cinnamon Oat Pancakes
Ingredients
- 1 cup rolled oats
- 2 ½ cups buttermilk
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ¼ tsp kosher salt
- ¾ tsp cinnamon (I use a heaping ¾ tsp because we love it, if you want a more subtle cinnamon flavor, use a bit less)
- 4 tbsp butter, melted and cooled
- 2 eggs lightly beaten
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 – 1½ cup grated apple
Instructions
- Preheat an electric griddle or a griddle or large pan on the stove on medium heat.
- Combine the oats and buttermilk in a large bowl. Stir and then let it sit for about 10 minutes so the oats soften a bit.
- While the oats are soaking, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine and break up any lumps.
- Add the melted butter, eggs, maple syrup, and vanilla to the oat and buttermilk mixture and stir.
- Add the dry ingredients and the grated apple to the wet and gently stir just enough to combine the ingredients.
- Pour by the spoonful on a hot griddle or pan and cook until the bottoms are golden brown and bubbles burst on the top. Flip over and cook for another couple of minutes or until the other side is also golden brown.
- Serve with your favorite breakfast accompaniments and enjoy!