Combine fresh apples and whole grains for a nutritious breakfast of Apple Pancakes for the whole family. Bonus: You can make them the traditional way on the stovetop or as one giant sheet pan pancake!
Apple Pancakes
I almost always have fresh apples on hand as they tend to be the fruit that linger after we’ve eaten all of the berries! And they are such wonderful ingredients to add to pancakes to add nutrition and naturally sweet flavor.
We often make this apple recipe in the fall when apples are front of mind, but also all year round too when we’re in the mood for weekend pancakes—though they work at any time.
These apple pancakes are hearty and filled with freshly shredded apples and oats. They are a little fluffy and chock full of texture.
TIP: You can make these pancakes ahead of time and warm quickly for breakfast on even busy weekdays.
Ingredients You Need
To make these pancakes, you’ll need:
- Whole wheat flour: This provides a sturdy base that can easily absorb all of the moisture-rich ingredients (like the applesauce) we’ll add. You can use all-purpose flour if you prefer, though.
- Rolled oats: Oats add fiber and complex carbohydrates, but blend right into the batter.
- Cinnamon: For flavor, I love to add cinnamon.
- Baking powder and soda: To help the pancakes rise nicely.
- Milk: You can use any type of milk you prefer here.
- Eggs
- Butter: I typically cook with unsalted butter so I can control the salt.
- Vanilla extract
- Fresh apple: Any variety of apple will work here. The more flavorful the apple though, the more flavorful the pancakes.
Step-by-Step Instructions
Here’s a look at the process involved in making these pancakes. Scroll down to the bottom of the post for the full information.
- Grate the apple.
- Add the apple to a medium bowl with the rest of the ingredients.
- Cook in a greased pan over medium heat until you see bubbles form and the edges are mostly set.
- Flip and cook through.
TIP: Spread the batter thin to about 1/4-inch thick to help ensure that the middle cooks through.
How to Make an Apple Sheet Pan Pancake
Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges.
You want it to be about ½ inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
How to Store
To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip top freezer bag and reheat for quick weekday breakfasts.
Best Tips for Success
- Spread the pancake batter thinly to about 1/4-1/2-inch thick so they cook through easily.
- Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
- Top with applesauce, apple butter, nut butter, or maple syrup as desired.
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I’d love to hear your feedback on this recipe, so please comment below to share!
Fresh Apple Pancakes
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 3 eggs
- 1 1/4 cup milk (dairy or nondairy)
- 2 tablespoons unsalted butter (melted and slightly cooled, plus additional to grease the pan)
- 1 teaspoon vanilla extract
- 3/4 cup shredded apple (from about 1 medium apple; you can include the peel)
Instructions
- Gently stir together the flour, oats, baking powder, cinnamon and baking soda in a medium bowl.
- Add the eggs, milk, butter, vanilla, and shredded apple. Stir to combine.
- Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.
- Drop ¼ cup fulls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.
- Serve warm.
Video
Notes
- To store leftovers, let pancakes cool and store in an airtight container in the fridge for 3-5 days. Warm for 15-30 seconds in the microwave and serve warm. You can also freeze for up to 3 months in a zip top freezer bag.
- To make as a Sheet Pan Pancake: Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges. You want it to be about ½ inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.
- You can also bake as Pancake Muffins by adding 1 tablespoon batter to greased mini muffin pan cups and baking at 400 degrees F for 10-12 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour instead of the whole wheat and certified gluten-free rolled oats.
- Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
- Let the pancakes cook on the first side until you see bubbles around the edges and that the edges are set. This will help to ensure that they cook all the way through.
- Top with additional applesauce, apple butter, nut butter, or maple syrup as desired.
Nutrition
This post was first published August 2018.
Had to make with regular flour but this was still awesome! My toddler and I loved these and I’m glad I have enough to freeze and heat up for her for weeks to come!
My 5 year old loves these! Such an easy recipe! Will be adding these to our breakfeast rotation.
These were a hit with my 9 month old and I loved them too! They took less than 30 minutes to make. I only had 2 eggs so I added more apple and they turned out fine ☺️
I added two more apples with the juice and it turned out more fluffy and soft. I love this so much 🙂 Thanks!
Love that these allow flexibility to add your own level of sweetness via your toppings. My 18 month old had his pancake straight off the griddle and happily gobbled it up with no toppings at all. I did give him a bit of yogurt and apple sauce to go along with his final bites later. I’ll add more cinnamon next time I make this and probably increase the apple.
These were yummy!
I did the muffin version of these, and thought these lacked flavor. I tried adding more cinnamon and raisins to improve the taste.
I’d like to try this in sheet Pan form…I have a ton of unfed Sourdough starter I need to use…any idea on how to incorporate it in this recipe?
I’m sorry, I really am not sure how to do that.
Should there be salt at all in the recipe?:)
You can add 1/4 teaspoon if you like.
Made these tonight in a sheet pan as a side for maple sausages and fresh vegetables. I added 2 Tbsps of maple syrup so that we could serve them without toppings, and I added 2 more Tbsps of butter, since I figured I’d miss the butter that I usually fry pancakes in. I also just grated one apple and didn’t measure how much it was. They were a huge hit with My 4 year old, 3 year old, and 1 year old, as well as my husband and myself. My 3 year old used them as a bun for his sausage, and I highly recommend the combination. My 4 year old used them to make red pepper and cucumber sandwiches ¯\_(ツ)_/¯. I couldn’t believe they were whole wheat, because they really came out so fluffy and soft. So easy and tasty, I’ll definitely be making these again!
My 4 yo and 2 yo (super picky) ate these with enthusiasm on first sight. That almost never happens. Thank you!
Hi! Flavor was great but texture was really wet even after baking longer (sheet pan option). Is it supposed to be that way for early eaters or did I do something wrong?
These pancakes were a hit with my toddler! Easy to make and love that they’re more hardy than regular pancakes.