Pan-Fried Apple and Oat Pancakes

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Fluffy pancakes made with grated apples and oats, served warm with a touch of maple syrup for a naturally sweet breakfast that's easy to make. This American-inspired kid-friendly recipe, ready in about 20 minutes, layers rolled oats, unsweetened almond milk, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 medium apple
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp pure maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 1 cup rolled oats, 1 cup unsweetened almond milk, 2 large eggs, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Blend for 2 minutes until smooth and the oats are fully broken down.
2. Step 2: Add 1 peeled and grated medium apple to the blender and blend for 30 seconds until fully incorporated.
3. Step 3: Heat a nonstick skillet over medium heat and lightly coat with 1 tsp vegetable oil. Pour 1/4 cup batter per pancake into the skillet and cook for 3-4 minutes until golden brown and bubbles form on the surface.
4. Step 4: Flip the pancakes and cook for 2-3 minutes on the second side until golden brown.
5. Step 5: Serve warm with 2 tbsp pure maple syrup drizzled over the top.