Apple Cinnamon Pancakes

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These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup.

Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy breakfast idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.This type of oatmeal pancake is our favorite…so we were thrilled to see this recipe in our friend Erin’s new cookbook, The Well Plated Cookbook! From the first bite, you’ll be sold. (We were!) Keep reading for the preview recipe and more about this beautiful cookbook.

Ingredients in these apple cinnamon pancakes

Yes, you heard right. There’s no flour in these apple pancakes: just wholesome, hearty rolled oats. How is this possible? Whiz the batter in a blender: it breaks down the oats into a flour-like texture. You’ll be amazed at how fluffy these come out with no flour. You get all the nutrients of eating a bowl of oatmeal, not a stack of flapjacks! Here are some notes on the main ingredients in Erin’s apple cinnamon pancakes:

  • Old-fashioned oats: Look for rolled oats or old-fashioned oats. Do not substitute steel cut! Steel cut oats have a hard texture like rice and do not work here.
  • Greek yogurt: Brings a rich and moist texture to these pancakes.
  • Apple: You can use any variety, but Erin recommends crisp-tart like Honeycrisp or Fuji.
  • Maple syrup: Make sure it is pure maple syrup!
  • Butter, milk, and eggs
  • Cinnamon
  • Vanilla, baking powder, and salt

These apple cinnamon pancakes use rolled oats only, so the trick is: the blender! We have a few blender muffins and blender pancakes recipes that we can’t get enough of. So we were thrilled to see Erin use this technique in her recipe.


  • 2 tablespoons unsalted butter
  • 3/4 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 3/4 cups old-fashioned oats
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup shredded crisp-tart apple, such as Honeycrisp or Fuji (1 large or 2 small)
  • For serving: pure maple syrup, chopped pecans, peanut butter or almond butter, sauteed apples


  1. If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees Fahrenheit.
  2. In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
  3. Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of your blender a few times. Depending on your blender, this will take a few minutes. Continue blending until you don’t see any remaining bits of oats, and the batter is creamy.
  4. Stop the blender. Peel and grate the apple, then stir it into the blender. Do not blend again.
  5. Heat a large nonstick skillet or griddle over medium-low heat. Unless the manufacturer of your pan directs otherwise, lightly coat the surface of the pan with nonstick spray (some nonstick pans and griddles may not need it).
  6. Once the skillet is heated, drop the batter by 1/4 cupfuls onto the pan and, with the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes, until golden. Adjust the heat as needed between batches. If you pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don’t seem to be cooking through at all and you’ve gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
  7. Serve the pancakes immediately or place on a baking sheet and keep warm in the oven. Add your favorite toppings and enjoy.

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