The Coziest Breakfast Ever: Fluffy Apple Cinnamon Oatmeal Pancakes!
Okay, pancake lovers and fans of all things warm, cozy, and delicious! Are you ready to transform your breakfast routine with a stack of pancakes that’s not only incredibly flavorful but also packed with wholesome goodness? If you're dreaming of fluffy, tender pancakes infused with the comforting flavors of apple, cinnamon, and hearty oats, then you have definitely landed in the right spot!
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Wholesome Oats & Fluffy Texture: Rolled oats add a lovely heartiness and subtle chew, while the flour keeps them light and fluffy. Warm Apple Cinnamon Goodness: The classic combination of grated fresh apple and warming cinnamon infuses every bite with cozy flavor. Naturally Sweetened (Mostly!): Brown sugar adds a touch of molasses-rich sweetness, beautifully complemented by the natural sweetness of the apple. Easy to Whip Up: The batter comes together quickly with simple pantry staples. A Satisfying & Energizing Start: Packed with fiber from the oats and apples, these pancakes will keep you feeling full and happy.
Cozy Weekend Brunches: The perfect way to linger over a delicious breakfast. A Healthy-ish Treat: Feels indulgent but offers wholesome ingredients. Getting Kids to Eat Oats & Fruit: They’ll devour these! Chilly Mornings When You Need Comfort Food. A Delicious Way to Use Up Apples!
Combine Dry Ingredients: Whisk together those oats, flour, brown sugar, baking powder, cinnamon, and salt. Whisk Wet Ingredients: In a separate bowl, mix up the milk, egg, melted butter, and vanilla. Gently Combine: Add wet to dry, stirring just until combined – a few lumps are okay! Fold in the Apple: Gently stir in that lovely grated apple. Cook to Golden Perfection: Ladle onto a hot, buttered griddle or skillet and cook until bubbly and golden on both sides. Stack 'em High & Serve! With maple syrup, of course!
1 cup rolled oats (old-fashioned oats, not instant) 1/2 cup all-purpose flour 1 tablespoon brown sugar, packed 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup milk (any kind – dairy or plant-based) 1 large egg 1 medium apple, peeled, cored, and grated (about 1 cup grated) 2 tablespoons unsalted butter, melted (plus more for greasing the skillet/griddle) 1 teaspoon vanilla extract For Serving (Optional): Maple syrup Extra apple slices, fresh or sautéed A pat of butter A sprinkle of extra cinnamon or chopped nuts 
Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Make sure everything is well combined. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter (make sure it's not too hot, or it could cook the egg), and vanilla extract until smooth. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk or spatula until just combined. It’s okay if there are a few small lumps; overmixing will make the pancakes tough. Fold in the Apple: Gently fold the grated apple into the pancake batter. Heat Griddle & Cook: Heat a nonstick skillet, griddle, or large frying pan over medium heat. Once hot, lightly grease it with a little butter or cooking spray. Pour & Cook Pancakes: For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving some space between pancakes. Cook for about 2–3 minutes on the first side, or until bubbles start to form on the surface and the edges look set and slightly dry. Flip & Finish: Carefully flip the pancakes with a thin spatula and cook for another 1–2 minutes on the other side, or until golden brown and cooked through. Serve Warm: Remove the pancakes from the griddle and keep them warm (you can place them on a baking sheet in a low oven – around 200°F/90°C – while you cook the remaining batter). Serve your Apple Cinnamon Oatmeal Pancakes warm, stacked high, with a generous drizzle of maple syrup, extra apple slices, or a pat of butter, if desired.
Large Mixing Bowl Medium Mixing Bowl Whisk Spatula Grater (for apple) Nonstick Skillet or Griddle Measuring Cups & Spoons
Don't Overmix the Batter: A few lumps are perfectly fine! Overmixing develops the gluten in the flour and can lead to tough, rather than fluffy, pancakes. Grating the Apple: Grating the apple (rather than dicing) helps it incorporate more evenly into the batter and cook through nicely, releasing its sweetness and moisture. Griddle Temperature: Finding the right heat is key. If your griddle is too hot, the outside of the pancakes will burn before the inside is cooked. If it's too cool, they won't get that lovely golden color or fluffy rise. Medium heat is usually a good starting point. Resting the Batter (Optional): If you have an extra 5-10 minutes, letting the batter rest can allow the oats to hydrate a bit more and the gluten to relax, potentially resulting in even tenderer pancakes. Oat Type: Old-fashioned rolled oats work best for texture. Quick oats can be used, but the texture will be slightly different and less "oaty." Instant oats are not recommended. Flavor Boosters: Add a pinch of nutmeg or allspice along with the cinnamon for extra warmth. Stir in 1/4 cup of chopped walnuts or pecans for some crunch. A handful of raisins or dried cranberries could also be a delicious addition.
Classic Maple Syrup & Butter: You can't go wrong! Sautéed Apples: Cook some extra apple slices in butter and cinnamon for a warm, syrupy topping. A Dollop of Yogurt: Greek yogurt or vanilla yogurt adds a creamy, tangy element. A Sprinkle of Granola: For extra crunch. Apple Butter or Applesauce: To double down on that apple flavor.
Calories: 849 kcal (Around 42% of a 2000-calorie daily intake for the whole batch) Protein: 26g (A good 53% DV for the batch – oats, milk, and egg contribute!) Total Fat: 25g (40% DV for the batch) Saturated Fat: 11g (73% DV for the batch – from butter, milk, and egg)
Total Carbohydrates: 129g (43% DV for the batch – from oats, flour, sugar, and apple) Sugars: 22g (25% DV for the batch – from brown sugar, apple, and milk)
Cholesterol: 137mg (46% DV for the batch – from egg and butter) Sodium: 685mg (30% DV for the batch – from salt and baking powder) Alcohol: 0.69g (This trace amount for the entire batch is likely attributed to the vanilla extract used.)
Manganese: 4mg (An incredible 232% DV! Oats are a manganese superstar!) Selenium: 55µg (79% DV) Phosphorus: 749mg (75% DV) Fiber: 15g (A fantastic 61% DV for the batch! Thank you, oats and apple!) Vitamin B1 (Thiamin): 0.88mg (59% DV) Magnesium: 194mg (49% DV) Iron: 7mg (41% DV) Vitamin B2 (Riboflavin): 0.65mg (38% DV) Calcium: 366mg (37% DV) Zinc: 5mg (36% DV) Copper: 0.56mg (28% DV) Folate: 110µg (28% DV) Vitamin B5 (Pantothenic Acid): 2mg (24% DV) Potassium: 793mg (23% DV) Vitamin B3 (Niacin): 3mg (17% DV) Vitamin B12: 0.91µg (15% DV) Vitamin A: 733IU (15% DV) Vitamin B6: 0.29mg (15% DV) Vitamin D: 1µg (12% DV) Vitamin E: 1mg (9% DV) Vitamin K: 6µg (6% DV) Vitamin C: 4mg (5% DV – from the apple)
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