Small oat pancakes with finely grated apple, cinnamon and a tender, lightly browned center.

Breakfast · ALWAYS FREE

Apple & oat skillet pancakes

Name: Apple & oat skillet pancakes
Total time: 55 min
Yield: 12 small pancakes; 3 per serving
Ingredients: 180 g old-fashioned rolled oats, labeled gluten-free if needed; 180 g cored apple with skin, finely grated; retain juice; 100 g beaten egg without shell, about 2 large eggs; 200 g whole milk; 6 g baking powder; 2 g ground cinnamon; 2 g fine salt; 16 g neutral oil for cooking

Small oat pancakes with finely grated apple, cinnamon and a tender, lightly browned center.

55 minEstimated total time12 small pancakes; 3 per servingYieldOriginalRecipe Pinboard

Home cookingMeasured portions

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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

6.35 oz old-fashioned rolled oats, labeled gluten-free if needed
6.35 oz cored apple with skin, finely grated; retain juice
3.53 oz beaten egg without shell, about 2 large eggs
7.05 oz whole milk
0.212 oz baking powder
0.0705 oz ground cinnamon
0.0705 oz fine salt
0.564 oz neutral oil for cooking

Let’s make it

Grind the oats in a clean blender into a fine meal. Whisk with baking powder, cinnamon and salt. In a second bowl whisk egg and milk, then stir in grated apple and all its juice. Fold the wet mixture into the oat mixture and rest for 10 minutes to hydrate.
Heat a heavy nonstick skillet over medium-low heat. Spread a small part of the measured oil across the surface. Portion the batter into twelve equal small pancakes over several batches, about 3 inches (7.5 cm) across; stir the remaining batter before each batch.
Cook for 3–4 minutes on the first side, until the edges set and the underside browns. Turn gently and cook for 2–3 minutes more until the center is set with no wet batter and reaches 160°F (71°C). Adjust the heat downward if the exterior darkens too fast; use all the measured oil across the batches.
Serve three pancakes per portion without unlisted syrup or toppings. Keep early batches briefly in a 200°F (95°C) oven while finishing. Cool leftovers promptly, refrigerate within 2 hours and use within 3 days; reheat to 165°F (74°C).

Go deeper: Apple oat pancakes: hydrate the oats and cook gently →

Estimated nutrition

Per serving · 1 of 4

Calories: 298 kcal
Protein: 10.8 g
Total carbohydrate: 40 g
Total fat: 11 g
Total sugars: 7.7 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.

View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4

Why it’s in this collection

Vegetarian: Complete ingredient review of Apple & oat skillet pancakes: old-fashioned rolled oats; cored apple with skin; beaten egg without shell; whole milk; baking powder; ground cinnamon; fine salt; neutral oil for cooking. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Gluten-Free: Complete ingredient review of Apple & oat skillet pancakes: old-fashioned rolled oats; cored apple with skin; beaten egg without shell; whole milk; baking powder; ground cinnamon; fine salt; neutral oil for cooking. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference

Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance