Apple, oatmeal, and buttermilk pancakes are a great way to start a crisp autumn day with this delicious and filling breakfast.

Makes 12 Oatmeal Pancakes

Adapted from October 1995 Cooking Light Magazine


  • 1 1/4 cups buttermilk
  • 1/2 cup oatmeal
  • 2 Tbsp. ground flaxseed
  • 1/2 tsp vanilla extract
  • 1 Tbsp safflower oil or butter
  • 1 egg
  • 1 1/4 cups all-purpose unbleached flour
  • 2 Tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • One small apple, skin on, core removed, sliced, and diced
  • Maple syrup
  1. Combine the buttermilk, oatmeal, ground flaxseed, and vanilla in a small bowl; let stand for 10 minutes. Stir occasionally. Stir in oil and egg.
  2. Combine dry ingredients encompassing all-purpose flour, brown sugar, cinnamon, salt, baking powder, and baking soda in a large bowl; stir well.
  3. Add the oat liquid mixture to the flour, stirring until smooth. Gently stir in chopped apples.
  4. Heat a non-stick skillet on medium-low and spray with non-stick cooking spray once.  
  5. Spoon 1/4 cup of the oatmeal batter into a heated skillet. Cook pancakes for about 1 1/2 minutes; the tops should have bubbles, and the edges look cooked. Turn and cook the oatmeal pancakes for another 1 1/2 minutes.
  6. Serve with warm maple syrup.

Note:  Keep the pancakes warm until all the batter is cooked by placing them in a heated oven at a low temperature of 200˚ Fahrenheit until ready to serve.  

Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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