Fresh Apple Pancakes (2 Ways!) (Regular or Sheet Pan!)

Combine fresh apples and whole grains for a nutritious breakfast of Apple Pancakes for the whole family. Bonus: You can make them the traditional way on the stovetop or as one giant sheet pan pancake!

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.
• Eggs
• Butter: I typically cook with unsalted butter so I can control the salt.
• Vanilla extract
• Fresh 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.

1. Grate the apple.
2. Add the apple to a medium bowl with the rest of the ingredients.
3. Cook in a greased pan over medium heat until you see bubbles form and the edges are mostly set.
4. Flip and cook through.

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!

• Gently stir together the flour, oats, baking powder, cinnamon and baking soda in a medium bowl.

• Add the eggs, milk, butter, vanilla, and shredded apple. Stir to combine.

• Warm a nonstick or cast iron skillet over medium heat. Add a small bit of the butter, melt, and spread it around the pan.

• Drop ¼ cup fulls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes. Continue to cook the rest of the batter.

• Serve warm.

• 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.
• Gluten-free: Use cup-for-cup gluten-free flour instead of the whole wheat and certified gluten-free rolled oats.
• Dairy-free: Use plain nondairy milk and coconut oil or canola oil for the butter.
• 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 additional applesauce, apple butter, nut butter, or maple syrup as desired.
• To make as a 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.

Calories: 352kcal, Carbohydrates: 47g, Protein: 14g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 310mg, Potassium: 377mg, Fiber: 7g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 222mg, Iron: 3mg

This post was first published August 2018.