Cozy Apple Oatmeal Pancakes Recipe (Small-Batch, Blender Style)
If you’ve ever craved something warm, cozy, and just a little bit indulgent — but still wholesome — this apple oatmeal pancakes recipe is for you. These apple-infused pancakes are soft, lightly spiced with cinnamon, and naturally sweet from freshly grated apple.
I love making this small batch version on quiet mornings when I want a comforting breakfast that doesn’t require a pile of dishes. It’s made with simple pantry staples — oats, egg, milk, and apple — all blended together into the fluffiest, golden pancakes.
They taste like mini apple-spice cakes, especially when served with applesauce or a drizzle of maple syrup.
Why I Love This Oatmeal Pancakes Recipe
There’s something special about starting the day with pancakes that are both nutritious and satisfying. These are:
- Naturally sweetened with apple (you can skip the syrup if you like)
- Gluten-free friendly if using certified oats
- Quick to make — from blender to plate in 15 minutes
- Made in small portions — perfect for one or two people
- Easy to customize with spices or add-ins
They’re my go-to for cozy fall mornings, but honestly, I make them all year long whenever I have a single apple lying around that needs using up.
When to Make These Pancakes
This recipe works beautifully for:
- Busy weekdays — because you only need one bowl (or blender).
- Lazy weekends — when you want something homemade but not time-consuming.
- Afternoon snacks — they’re filling yet light, especially paired with tea or coffee.
- Meal prep breakfasts — they reheat nicely and stay soft even the next day.
If you’re someone who loves balance — a breakfast that feels comforting yet healthy — this oatmeal pancakes recipe will hit that perfect middle ground.
apple oatmeal pancakes recipe
What You’ll Need
Here’s what goes into this easy small-batch recipe:
- 1 small apple (about 120 g), finely grated
- 1 egg
- 3 tablespoons oats (or oat flour)
- 1 tablespoon milk (regular or plant-based like oat milk)
- ½ teaspoon baking powder
- A pinch of baking soda
- ½ teaspoon cinnamon
- 1 teaspoon honey or maple syrup (optional)
- A pinch of salt
- A bit of butter or oil for cooking
That’s it — no sugar, no special flour, no fuss. Just wholesome ingredients that blend into a naturally thick and aromatic batter.
How to Make It (Step-by-Step)
Step 1: Prepare the oats:
You can either use rolled oats as they are or pulse them in a coffee grinder or blender to make them more flour-like. This helps create a smoother texture, especially if you prefer a fluffier pancake.
Step 2: Grate the apple:
Leave the peel on for extra flavor and fiber. Grate it finely so it blends well with the batter.
Step 3: Blend everything together:
In a blender or mini mixer, combine:
- grated apple, egg, milk, oats, baking powder, baking soda, cinnamon, honey (if using), salt
Step 4: Let it rest:
This is a key step. Let the batter sit for about 5–10 minutes. The oats will absorb some of the liquid, thickening the mixture slightly and creating that perfect pancake texture.
Step 5: Cook the pancakes:
Heat a nonstick skillet over medium heat. Lightly grease it with butter or oil.
Pour about 2 tablespoons of batter per pancake. When small bubbles appear on the surface and the edges look set, flip carefully. Cook for another 1–2 minutes until both sides are golden brown.
Step 6: Serve warm:
These pancakes are lovely with applesauce, fresh apple slices, or a little drizzle of maple syrup.
My Serving Tips
Because this is a small-batch oatmeal pancakes recipe, it makes about three medium pancakes — the perfect single breakfast portion or a light brunch for two.
Here are some fun topping ideas to try:
- A spoonful of warm applesauce (my favorite combo)
- Greek yogurt and cinnamon
- Fresh berries or banana slices
- A drizzle of maple syrup or honey
- A dollop of peanut butter for extra protein
You can even make it more dessert-like by adding a sprinkle of powdered sugar or crushed nuts.
Variations You Can Try
One of the reasons I keep coming back to this recipe is how easily customizable it is. Try these tweaks next time:
- Pumpkin spice version: Add a spoon of pumpkin purée and extra cinnamon or nutmeg.
- Banana version: Swap the apple for half a ripe banana for a creamier flavor.
- Protein boost: Add a scoop of protein powder or some Greek yogurt to the batter.
- Vegan version: Replace the egg with a flax egg and use plant-based milk.
- Extra crunch: Mix in chopped walnuts or pecans.
Every version turns out delicious in its own cozy way.
Texture & Flavor Notes
These pancakes aren’t your typical white-flour pancakes — and that’s what makes them special.
They have a slightly nutty oat flavor, a soft and moist texture from the apple, and that gentle warmth of cinnamon.
If you like the texture of banana pancakes or blender pancakes, you’ll love these. They’re naturally tender and fluffy with just a hint of crispness around the edges.
And the best part? You don’t taste baking soda or any bitterness — just pure apple-oat comfort.
Storage & Reheating Tips
If you happen to have leftovers (or make a double batch):
- Store them in an airtight container in the fridge for up to 2 days.
- Reheat in the microwave for 15–20 seconds or in a pan over low heat.
- You can also freeze them — separate with parchment paper and store for up to a month.
They’re perfect for meal prep breakfasts — just warm them up and top with your favorite fruit or nut butter.
Why This Recipe Works So Well
Let’s break down what makes this oatmeal pancakes recipe foolproof:
- The apple adds moisture and natural sweetness.
- The oats give structure and fiber, keeping you full longer.
- The baking powder + soda combo ensures a fluffy rise, just like traditional American pancakes.
- The cinnamon ties all the flavors together — warm, cozy, and comforting.
It’s the kind of breakfast that feels nourishing yet tastes like a treat
Final Thoughts
This oatmeal pancakes recipe is proof that good food doesn’t need fancy ingredients or complicated steps.
With wholesome oats, a crisp apple, and a little cinnamon, you can create something that feels special — even on an ordinary weekday.
Make them for breakfast, brunch, or even a cozy afternoon snack. They’ll fill your kitchen with warmth and your plate with comfort.
More Cozy Recipes You’ll Love
If you enjoyed this recipe, you might also love these other easy and comforting ideas from my blog:
- Easy Cinnamon Ginger Pumpkin Scones Recipe
- Easy Fluffy Mascarpone Pancakes with Blueberry Jam
- Easy Tuna Pinwheels You Can Make in Minutes
And don’t forget to follow me on Pinterest — I always share my latest cozy breakfast and appetizer recipes there first!
Apple Oatmeal Pancakes Recipe
If you’ve ever craved something warm, cozy, and just a little bit indulgent — but still wholesome — this oatmeal pancakes recipe is for you. These apple-infused pancakes are soft, lightly spiced with cinnamon, and naturally sweet from freshly grated apple.
I love making this small batch version on quiet mornings when I want a comforting breakfast that doesn’t require a pile of dishes. It’s made with simple pantry staples — oats, egg, milk, and apple — all blended together into the fluffiest, golden pancakes.
They taste like mini apple-spice cakes, especially when served with applesauce or a drizzle of maple syrup.
Ingredients
- 1 small apple (about 120 g), finely grated
- 1 egg
- 3 tablespoons oats (or oat flour)
- 1 tablespoon milk (regular or plant-based like oat milk)
- ½ teaspoon baking powder
- A pinch of baking soda
- ½ teaspoon cinnamon
- 1 teaspoon honey or maple syrup (optional)
- A pinch of salt
- A bit of butter or oil for cooking
Instructions
You can either use rolled oats as they are or pulse them in a coffee grinder or blender to make them more flour-like. This helps create a smoother texture, especially if you prefer a fluffier pancake.
Leave the peel on for extra flavor and fiber. Grate it finely so it blends well with the batter.
In a blender or mini mixer, combine all ingredients.
Blend until smooth. The batter should be thick but pourable. If it feels too thick, add 1–2 teaspoons of extra milk and blend again.
This is a key step. Let the batter sit for about 5–10 minutes. The oats will absorb some of the liquid, thickening the mixture slightly and creating that perfect pancake texture.
Heat a nonstick skillet over medium heat. Lightly grease it with butter or oil.
Pour about 2 tablespoons of batter per pancake. When small bubbles appear on the surface and the edges look set, flip carefully.
Cook for another 1–2 minutes until both sides are golden brown.
These pancakes are lovely with applesauce, fresh apple slices, or a little drizzle of maple syrup.
Notes
Because this is a small-batch oatmeal pancakes recipe, it makes about three medium pancakes — the perfect single breakfast portion or a light brunch for two.
Here are some fun topping ideas to try:
- A spoonful of warm applesauce (my favorite combo)
- Greek yogurt and cinnamon
- Fresh berries or banana slices
- A drizzle of maple syrup or honey
- A dollop of peanut butter for extra protein
You can even make it more dessert-like by adding a sprinkle of powdered sugar or crushed nuts.
Variations You Can Try
One of the reasons I keep coming back to this recipe is how easily customizable it is. Try these tweaks next time:
- Pumpkin spice version: Add a spoon of pumpkin purée and extra cinnamon or nutmeg.
- Banana version: Swap the apple for half a ripe banana for a creamier flavor.
- Protein boost: Add a scoop of protein powder or some Greek yogurt to the batter.
- Vegan version: Replace the egg with a flax egg and use plant-based milk.
- Extra crunch: Mix in chopped walnuts or pecans.
Every version turns out delicious in its own cozy way.
