Even though we don’t have these wonderful pancakes only during Autumn, they sure do seem to taste better then! Full of Fall goodness like nuts and apples and cinnamon, these pancakes are a tasty treat from ingredients you can feel good about serving your family.
My kiddos love to pitch in and help add ingredients and stir. And my newly-turned-eight year old (that’s her above) is beginning to learn to use the griddle too!
These pancakes also make a wonderful snack when you have leftovers. This recipe makes enough for our family to have leftovers and honestly, with the heartiness of this pancake, it doesn’t take much to fill little tummies up!
Autumn Pancakes
1 c. oatmeal (I use old-fashioned oats)
3 c. boiling water
3 c. flour (I use whole wheat)
4 tsp. baking powder (the non-aluminum kind)
1/2 tsp. salt (I use sea salt)
6 Tbsp. sugar (I use sucanat)
1 tsp. cinnamon
2 large eggs, beaten
2 c. milk
2 large apples (we prefer Granny Smith, but any kind will do)
1/2 c. chopped walnuts
6 Tbsp melted butter
Pour boiling water over oatmeal and let stand for 5 minutes. Do not drain. In a separate bowl, combine the dry ingredients together. Peel and core the apples and chop them coarsely. Add apples and walnuts to dry ingredients, then add eggs, milk, and melted butter. Slowly stir in the oatmeal and mix well.
Pour 1/2 cup of batter onto a hot griddle or nonstick pan. Cook until bubbles form on top and then flip and cook until golden brown.
Serve with real maple syrup.
Kelly says
Yum! We’ll have to try these. Just made your caramel pb apple dip yesterday and loved it. Thanks for all the yummy recipes!
Rhoda says
This is very similar to an oatmeal pancake my grandmother taught me to make many, many years ago. But I’ve adapted it through the years and throw in whatever I have on hand: zucchini, apples, pumpkin, cooked dates, flax. I’ve actually thrown in all of the above at the same time–awesome!! And as I usually 3-4 X the recipe, I have plenty to freeze for quick breakfasts (or lunches!).
Andie birdsell says
Amy, I made these for my kiddos yesterday (our version that’s allergy friendly to them) Gluten free oats, brown rice flour, less sugar, no cinnamon, goats milk, 1 banana instead of apples, no nuts & ghee/clarified butter & they said “Mom, these are the BEST pancakes you’ve EVER made! Whatever ingredient recipe you used for these ones is the BEST ones!” lol! Not such autumn pancakes but they were yummy pancakes, especially for all the “diet/allergy” friendly version 🙂 Thanks!!
Amy says
I hope you wrote down your version!
Sarah schoolcraft says
Awesome! We had em for dinner tonight, and they were really filling. I think it only took like 15 minutes to mix up.
Charlotte Moore says
These are such good flavors together. I just made apple cinnamon pancakes last Saturday. I grated my apple and they ate it with fried apples on top. YUMMY! I love using whole wheat flour.
Amy says
That sounds amazing!
Marion says
Thank You Amy for the recipe The pancakes look delicious. I will have to eliminate the walnuts since I an allergic to them. Your daughter is going to be a good cook. Mama’s little helper.
Happy Fall
Marion
Lyndsay says
The whole family loves them! I made 2 batches, 1 with crunchy pears and 1 with apples (I have a son with apple allergy). Both turned out amazing. Best way to use the last few apples from our apple picking trip, I can see these being a regular menu item this winter.
Amy says
Wonderful! I’m so glad you like them! They are great little snacks too! 🙂
Diana says
I made these for dinner, and they were an enormous hit – even with our oatmeal-hating daughter! Thank you!
Amy says
Awesome!