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.EggsButter: I typically cook with unsalted butter so I can control the salt.Vanilla extractFresh 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. 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.
I’d love to hear your feedback on this recipe, so please comment below to share!
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This post was first published August 2018.
