Healthy Apple-Cinnamon Pancake Recipe
These healthy apple-cinnamon pancakes are naturally sweet and filled with cozy flavor, making them an ideal breakfast option for anyone looking for wholesome recipe ideas. Using oats instead of flour, this healthy recipe is satisfying, simple to make, and perfect for both weekends and busy mornings.
Equipment
- blender
- Nonstick skillet or griddle
- Microwave-safe bowl
Ingredients
- 2 tablespoons unsalted butter
- ¾ cup nonfat plain Greek yogurt
- ½ cup nonfat milk
- 1¾ cups old-fashioned oats
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup shredded crisp-tart apple e.g., Honeycrisp or Fuji; about 1 large or 2 small apples
- ½ cup chopped toasted pecans or ⅓ cup dried cranberries optional
For Serving:
- Maple syrup, chopped pecans, nut butter, or Warm Cinnamon Sautéed Apple Topping
Instructions
- Keep Pancakes Warm (Optional): Preheat your oven to 200°F and place a rack in the center to keep cooked pancakes warm while you finish the rest.
- Melt Butter: In a microwave-safe bowl, heat the butter for about 15 seconds. Repeat in 15-second bursts if needed until fully melted. Let it cool slightly.
- Blend Batter: Add the yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and the cooled melted butter to a blender. Blend the mix until the batter is smooth and no oat bits remain. This may take a few minutes depending on your blender. Stir in the shredded apple and optional pecans or cranberries by hand. Do not re-blend.
- Preheat Pan: Warm a nonstick skillet or griddle over medium-low heat. Lightly coat with nonstick spray if necessary based on your cookware.
- Cook Pancakes: Drop ¼-cup portions of batter onto the pan. Spread into ½-inch thick rounds. Cook for 3–4 minutes on the first side until bubbles form and the edges begin to dry. Flip and cook for another 1–2 minutes until golden and set through. Adjust heat if necessary to avoid over- or undercooking.
- Serve: Enjoy the pancakes right away or keep them warm in the oven. Add toppings of choice and dig in!
Notes
Freezing & Reheating: Lay pancakes in a single layer on a parchment-lined baking sheet and freeze. Once frozen, store in a zip-top bag for up to 2 months. Reheat by microwaving for 30 seconds, then crisping in a toaster.
Leftovers: Can be stored in the fridge up to 2 days and reheated in a toaster or skillet.
Adaptations & Variations
Next Level – Warm Cinnamon Sautéed Apple Topping:
Sauté 2 large, thinly sliced apples in 2 tablespoons butter with 1½ tablespoons brown sugar, ½ teaspoon cinnamon, and a pinch of kosher salt over medium-low heat for about 8 minutes until soft and fragrant. Yields about 1¾ cups. Market Swap – Zucchini Bread Pancakes:
Replace apple with the same amount of shredded zucchini, squeezing out excess moisture with paper towels. Pecans can be swapped with walnuts, and cranberries with golden raisins.
Sauté 2 large, thinly sliced apples in 2 tablespoons butter with 1½ tablespoons brown sugar, ½ teaspoon cinnamon, and a pinch of kosher salt over medium-low heat for about 8 minutes until soft and fragrant. Yields about 1¾ cups. Market Swap – Zucchini Bread Pancakes:
Replace apple with the same amount of shredded zucchini, squeezing out excess moisture with paper towels. Pecans can be swapped with walnuts, and cranberries with golden raisins.
Tried this recipe?Let us know how it was!