Pancakes are one of the best classic breakfast foods ever in my opinion. Perfect for any age, great to teach the kiddos how to cook for the first time, they hold well for easy breakfasts all week long. I love how versatile pancakes are, catering them to your specific tastes and needs, even shaping them to cater to your audience. It’s definitely one of the funner foods in the morning.
This idea of apple cinnamon oatmeal pancakes came to me while I was working out. I have a horrible habit of thinking about food while I’m exercising, but it gives me time to ponder different variations. What I was really looking for was a way to have pancakes that kept me full for longer without sacrificing taste. I love the results! This recipe is packed with delicious goodness like granny smith apples, oatmeal, cinnamon, and nutmeg! The best part is you get a delicious pancake that keeps you satisfied until your next meal.
- 1⅓ cup all-purpose flour sifted
- ⅔ cup quick-cook oats not instant oats
- ¼ cup brown sugar packed
- 4 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp baking soda
- 1½ cup milk
- ¼ cup unsalted butter melted and slightly cooled
- 2 tsp vanilla extract
- 6 oz granny smith apple grated, about 2 medium peeled/cored apples
- In a large bowl mix all dry ingredients together. With a whisk, slowly add the milk until flour mixture is well combined. This will help prevent the flour from clumping together in the batter. Add butter and vanilla extract and stir well. Mix in grated apple.
- Heat griddle over medium high heat and lightly spray with cooking oil. Once pan is heated, pour ½ cup batter onto griddle and let cook until you start to get bubbles on the edges of the pancake and in the center. Flip and pat down, letting cook through, about 45-60 seconds more. This batter will cook 8 pancakes about 5 inches in diameter.
- Top with butter, syrup, or your favorite pancake topping and enjoy!