Oatmeal Pancakes with Maple-Glazed Roasted Apples

Name: Oatmeal Pancakes with Maple-Glazed Roasted Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons maple syrup, plus more for serving, optional; 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices; 1 1/2 cups rolled oats; 1 cup buttermilk; 2 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 4 eggs; 1 1/2 cups milk; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; Canola oil or melted butter

Servings: persons

1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup, plus more for serving, optional
3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices
1 1/2 cups rolled oats
1 cup buttermilk
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 eggs
1 1/2 cups milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Canola oil or melted butter

1
For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup.
2
Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
3
For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
4
Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
5
Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture.
6
Add the wet mixture to the dry mixture and mix until just combined (can be lumpy).
7
Cover and let rest for 15 minutes.
8
Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter.
9
Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes.
10
Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes.
11
Repeat.
12
Serve immediately topped with the roasted apples and more maple syrup if desired.

1124

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons maple syrup, plus more for serving, optional, 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices, and more.

Yes, Oatmeal Pancakes with Maple-Glazed Roasted Apples falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!