About this recipe
These oatmeal apple pancakes are one of my family’s favorite weekend breakfasts. Every time I make them, they disappear in minutes. They are thick, hearty, packed with grated apple and have a warm cinnamon flavor that makes them taste like apple pie in pancake form.
I want to be upfront: these are not the kind of pancakes you make when you are in a rush. They are slow food. The batter is thick, they take a little longer on the pan, and they need patience. But that is exactly what makes them so good. If you need something faster, try my blender oatmeal pancakes instead.
Why you’ll love this recipe
- Tastes like apple pie: The grated apple and cinnamon give these pancakes an incredible flavor.
- Vegan and wholesome: No eggs, no dairy. Made with oats, whole wheat flour and plant milk.
- Filling breakfast: The oats and apple give you fiber and natural sweetness that keep you satisfied for hours.
- Family approved: Kids and adults love them equally.
- Simple ingredients: Everything you need is probably already in your kitchen.
Ingredient notes
- Grated apple: Any variety works. Gala, Granny Smith, Fuji, Honeycrisp. Just make sure the apple is firm. A soft, overripe apple is hard to grate and releases too much juice. I prefer using a box grater, but a food processor works too.
- Whole wheat flour: I use a fine ground whole wheat flour, but all purpose flour works perfectly fine. Spelt flour is another great option.
- Oats: Use regular rolled oats, not instant. Instant oats absorb too much liquid and make the texture gummy. If you do not like the texture of oats in pancakes, blend them into flour first.
- Almond milk or any plant milk you like. Oat milk and coconut milk also work great.
- Cinnamon: This is what gives them that apple pie flavor. Do not skip it.
- Apple cider vinegar: Combined with the baking soda, this helps the pancakes rise and get a little lift. You will not taste it at all.
How to make oatmeal apple pancakes
- Mix the dry ingredients: Combine flour, oats, baking powder, baking soda, cinnamon and salt in a large bowl. If you want a smoother texture, blend the oats into flour before adding them.
- Mix the wet ingredients: In a separate bowl, whisk together the plant milk, oil, maple syrup, apple cider vinegar and vanilla.
- Combine: Pour the wet ingredients into the dry and stir with a spatula just until combined. Do not overmix or the pancakes will be tough.
- Add the apple: Grate the apple and squeeze out any excess juice. Fold it into the batter gently.
- Cook low and slow: Heat a nonstick skillet over medium low heat. Add a small amount of batter and spread it slightly with the back of the ladle. Cook until bubbles form on top and the edges look dry (about 3 to 4 minutes). Flip carefully and cook the other side for 2 to 3 minutes.
- Repeat with the rest of the batter, lightly greasing the skillet before each pancake.
What is the texture like?
These are not your typical thin, fluffy pancakes. The batter is thick because of the oats and grated apple, so the pancakes come out dense, hearty and full of little apple pieces inside. Think apple pie meets pancake. They are incredibly satisfying and taste way more special than regular pancakes.
The batter can also be stored as a dry mix (flour, oats, baking powder, baking soda, cinnamon, salt) in an airtight container for up to 3 months. Just add the wet ingredients and grated apple when ready to cook.
Home Cook Tips
- Use less batter per pancake. Since the batter is thick, using too much will leave the center raw. Make them thinner and give them time.
- Keep the heat at medium low. These do not cook well on high heat. They need time to cook through without burning on the outside.
- Squeeze the grated apple. If your apple is very juicy, squeeze out the excess with your hands before adding it to the batter. This keeps the batter from getting too wet.
- Do not overmix. Stir just until the ingredients are combined. Overmixing makes the pancakes tough instead of tender.
- Grease the skillet before each one. A light spray or a tiny bit of coconut oil keeps them from sticking.
Serving ideas
- Maple syrup or agave
- Almond butter or peanut butter
- Fresh fruit: Berries, sliced banana or more apple
- Coconut yogurt with a drizzle of honey
- Toasted nuts: Walnuts, pecans or almonds
How to store
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a toaster or skillet.
- Freezer: Let them cool completely, layer with parchment paper and freeze in a sealed bag for up to 2 months. Reheat in the toaster straight from frozen.
Other breakfast recipes you might love
- Blender oatmeal pancakes (for when you are in a rush)
- Overnight oats with chia seeds
- Homemade unsweetened applesauce
- Easy stovetop granola
Frequently asked questions
Oatmeal Apple Pancakes (Vegan)
Indulge in a delightful breakfast with these wholesome and scrumptious pancakes made entirely from scratch. With a hearty blend of oats and fresh apples, this vegan recipe is not only healthy but also packs a flavorful punch. Plus, its simple and straightforward preparation process makes whipping up a batch a breeze.
Equipment
- Box grater or food processor
- Nonstick skillet
Ingredients
- 1½ cups whole wheat flour or all purpose flour
- ½ cup rolled oats not instant
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1½ cups plant milk almond, oat or coconut
- 4 tablespoons neutral oil canola, avocado or melted coconut
- 4 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¾ cup grated apple about 1 large apple
Instructions
- Mix the dry ingredients. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. If you prefer a smoother texture, blend the oats into flour before adding them.
- Mix the wet ingredients. In a separate bowl, whisk together the plant milk, oil, maple syrup, apple cider vinegar and vanilla.
- Combine. Pour the wet ingredients into the dry and stir with a spatula just until combined. Do not overmix or the pancakes will be tough.
- Add the apple. Grate the apple using a box grater or food processor. If it releases a lot of juice, squeeze it out with your hands. Fold gently into the batter.
- Cook. Heat a nonstick skillet over medium low heat and lightly grease with oil or spray. Pour a small amount of batter and spread it slightly with the back of the ladle. Cook until bubbles form on top and the edges look set, about 3 to 4 minutes. Flip carefully and cook the other side for 2 to 3 minutes.
- Repeat with the rest of the batter, lightly greasing before each pancake.
- Serve warm with maple syrup, almond butter, fresh fruit or coconut yogurt.
Notes
- Use a firm apple so it grates easily without releasing too much juice.
- Cook on medium low heat and use less batter per pancake so they cook through without burning.
- Do not overmix the batter, just stir until combined. This keeps them tender.
- These freeze well for up to 2 months. Reheat in a toaster.
- Layer with parchment paper, store in a sealed bag and reheat in a toaster.
- You can refrigerate the batter overnight. Add a splash of milk before cooking the next day.
- The batter can also be stored as a dry mix (flour, oats, baking powder, baking soda, cinnamon, salt) in an airtight container for up to 3 months. Just add the wet ingredients and grated apple when ready to cook.
Nutrition
Serving: 3piecesCalories: 215kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 214mgPotassium: 245mgFiber: 2gSugar: 10gVitamin A: 133IUVitamin C: 1mgCalcium: 165mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.