Cinnamon Apple Oat Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups whole milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted
• 2 medium crisp apples, peeled and finely diced
• 2 tbsp butter or oil for griddle
• as needed extra apple slices and maple syrup for serving

Instructions

1. 1Pulse the rolled oats in a blender or food processor until they form a coarse flour with some texture remaining. Transfer to a large mixing bowl.
2. 2Whisk the oat flour together with the all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
3. 3In a separate bowl, beat the eggs lightly, then whisk in the milk, maple syrup, vanilla, and melted butter until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir gently just until no large dry pockets remain; a few small lumps are fine. Fold in the finely diced apples.
5. 5Let the batter rest for 5 minutes so the oats hydrate and the mixture thickens slightly. Meanwhile, heat a large nonstick griddle or skillet over medium heat to about 350°F.
6. 6Lightly grease the hot surface with butter or oil. Scoop batter per pancake, spacing them apart. Cook until bubbles form across the surface and the edges look set and lightly golden, 2 to 3 minutes.
7. 7Flip carefully and cook the second side until deep golden and cooked through, another 1 to 2 minutes. Adjust heat if they brown too quickly.
8. 8Transfer finished pancakes to a warm plate and repeat with remaining batter, greasing as needed. Keep cooked batches loosely tented.
9. 9Serve stacked with fresh apple slices on top and a drizzle of warm maple syrup. The pancakes should be fluffy inside with tender apple bits and warm spice aroma.