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    Home » Breakfast

    Skillet Baked Apple Oatmeal Pancake

    April 21, 2022 by Chrissy Carroll 19 Comments

    Jump to Recipe Print Recipe

    When you’re craving a sweet treat for breakfast, look no further than this baked apple oatmeal pancake! This recipe is simple to follow and tastes amazing topped with pure maple syrup or a drizzle of peanut butter. You can make it ahead of time for meal prep – then just pop a piece in the microwave on a busy morning.

    Plus, it’s got healthy carbs that will help power you through your workouts. And while I wouldn’t call it a high protein recipe, one serving of this skillet pancake does provide about 9 grams of protein – more than most traditional recipes. That protein, along with the fat from the eggs and coconut oil, give the recipe a bit more sticking power than most sweet breakfasts.

    As a heads up, this recipe is a different texture than most standard American pancakes. It’s kind of a mixture between a dutch baby and baked oatmeal. More eggy and a bit denser – but still utterly delicious.

    Note: This post was originally published in 2017 and has been updated in 2022.

    A slice of skillet apple pancake being drizzled with maple syrup.

    Ingredients

    Here’s a photo of everything you’ll need to make this recipe, along with selected ingredient notes:

    Eggs, almond milk, applesauce, baking powder, salt, cinnamon, coconut oil, oats, brown sugar, vanilla, and apples.
    • Oats – Rolled oats or quick oats both work in this recipe. Use whatever you have on hand. (Note – steel cut oats will not work.) If you follow a gluten-free diet, be sure to choose certified gluten free oats.
    • Apples – Any apple with a firm texture will work well in this recipe. My personal favorites are Honeycrisp, Granny Smith, and Zestar – but feel free to use whatever type of apple you have on hand.
    • Eggs – You’ll use four eggs for this recipe. It sounds like a lot, and this is a bit more of an eggy pancake compared to traditional pancakes, but it will add a bit more protein to the recipe and give your breakfast more sticking power.
    • Coconut oil – I recommend refined coconut oil for this recipe, which has a neutral flavor. If you love coconut flavor, though, feel free to use unrefined coconut oil.

    Instructions

    This recipe couldn’t be easier! You’ll find the full recipe amounts and instructions in the recipe card at the bottom of the post, but here’s a helpful overview with photos.

    You’ll start by preheating your oven. After that, place your oats in a food processor. Pulse them several times until you get a coarse flour.

    Pulsed oats in a food processor.

    In a large bowl, whisk together the eggs, applesauce, almond milk, and vanilla. Be sure to whisk well.

    Eggs, almond milk, applesauce, and vanilla whisked together.

    Then add the pulsed oats, cinnamon, baking powder, and salt to the bowl. Give everything a stir until it’s just combined, and set it aside for now.

    Pancake batter in a bowl.

    Heat a large cast iron skillet over medium heat, and add the coconut oil. When it’s melted, add the apples and cook them for about five minutes until they’re softened. Stir in the brown sugar and cook for another minute.

    Apples being sautéed in a skillet.

    Go ahead and turn off the heat, and pour the pancake batter into the skillet.

    Pancake batter poured into the skillet.

    Transfer the skillet to the oven and cook for about 20 minutes, until cooked through. Cut a piece, top with syrup, and dig in!

    A wooden spoon scooping out a piece of the baked oatmeal pancake.

    Recipe FAQ

    Here are some common questions that may arise as you prepare this recipe:

    Can I make a baked oatmeal pancake ahead of time?

    Yes! This recipe can be made ahead of time and stored in the fridge for up to four days. Reheat in the microwave when ready to eat.

    Is there a substitute for coconut oil in pancakes?

    Feel free to any neutral oil like avocado oil or canola oil.

    Can you freeze baked oatmeal pancakes?

    Because this recipe has a different texture than traditional pancakes (due to a higher egg content), they do not freeze as well as traditional pancakes.

    More Pancake Recipes

    Looking for more delicious pancakes to start your day? Try one of these tasty recipes:

    • Blueberry greek yogurt pancakes
    • Mango pancakes
    • Lower-calorie pancakes for two
    • Cottage cheese protein pancakes
    • Whole wheat pumpkin pancakes

    I hope you enjoy this baked apple oatmeal pancake as much as my family does! If you get a chance to try it, feel free to leave a recipe rating or comment below.

    A baked apple oatmeal pancake being drizzled with maple syrup.

    Baked Apple Oatmeal Pancake

    Snacking in Sneakers
    Start your morning with a better-for-you sweet treat with this baked apple oatmeal pancake. Made with whole grain oats, eggs, and fresh apples, this wholesome skillet pancake is sure to be a favorite.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 4 servings
    Calories 279 kcal

    Ingredients
      

    Ingredients

    • ¾ cup rolled oats (certified gluten free if needed)
    • 4 large eggs
    • ½ cup unsweetened applesauce
    • ½ cup unsweetened almond milk (or regular milk)
    • ½ tsp vanilla extract
    • 1 tsp cinnamon
    • ½ tsp baking powder
    • ⅛ tsp salt
    • 1 ½ tbsp coconut oil
    • 2 large apples, peeled and sliced
    • 2 tbsp brown sugar

    Instructions
     

    Directions:

    • Preheat the oven to 425 degrees F.
    • Place rolled oats in a food processor. Pulse several times until the oats develop a coarse flour consistency.  Set aside for a moment.
    • In a large bowl, whisk together the eggs, applesauce, unsweetened almond milk, and vanilla.
    • Add the pulsed oats, cinnamon, baking powder, and salt to the bowl. Whisk until the batter is smooth, then set aside for now.
    • Heat the cast iron skillet over medium heat, and add the coconut oil. When the coconut oil is melted and hot, add the apples and saute for 4-5 minutes, or until they start to soften a bit.
    • Add the brown sugar to the skillet and cook for another minute. Turn off heat.
    • Pour the bowl of pancake batter into the skillet over the apples, and place the skillet in the preheated oven. Cook at 425 degrees F for 17-20 minutes, or until the mixture is cooked through and a toothpick pulls out clean from the center. Enjoy!

    Notes

    • The texture of this skillet pancake is a bit more eggy and dense than traditional pancakes – but still so delicious!
    • Feel free to top with maple syrup, peanut butter, or any other toppings of your choice.
     
    Nutrition analysis (approximate per ¼ of the skillet): 279 calories, 12 g fat, 6 g saturated fat, 225 mg sodium, 36 g carbohydrate, 3.5 g fiber, 21.5 g sugar, 9 g protein, Vitamin D: 7%, Calcium: 11%, Iron: 9%, Potassium: 6%

    Nutrition

    Calories: 279kcal
    Keyword baked apple oatmeal pancake, skillet oatmeal pancake
    Tried this recipe?Let us know how it was!

    Share with me:  What’s your favorite sweet breakfast? If you tried this recipe, what did you think?

    Feel free to pin this post to save for later!

    A slice of baked apple oatmeal pancake next to a cast iron skillet and syrup, with a text overlay.
    • Author
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    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. Stacey Mattinson

      March 13, 2017 at 11:45 am

      This looks amazing!! For sure going on the brunch menu for next weekend!

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:57 pm

        Thanks Stacey! Hope you love it! 🙂

        Reply
    2. ACKTIVE LIFE

      March 13, 2017 at 1:28 pm

      This looks SOOOOO GOOD! I do not own a cast iron skillet, but it is on my list of appliances I need to purchase! I also have never tried making a dutch pancake and I’m kind of not sure if I have ever had one. SHEESH! Can I come over and try yours? Happy Monday friend!

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:54 pm

        Haha, you are welcome at my place for pancakes anytime my friend! If I’m remembering correctly, you’re an MA girl too right?!

        Reply
    3. Christina Bauer

      March 13, 2017 at 5:11 pm

      I’ve made a whole wheat version of a Dutch pancake, but never thought to use oat flour! So clever of you 🙂

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:53 pm

        I love the idea of a whole wheat one too Christina! I bet that tastes awesome as well.

        Reply
    4. abbey sharp

      March 13, 2017 at 5:44 pm

      5 stars
      This looks amazing, 100% need to try it this weekend!!!

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:53 pm

        Thanks Abbey!! It really is fabulous 🙂

        Reply
    5. Deborah @ Confessions of a mother runner

      March 13, 2017 at 5:45 pm

      Ooh creative combo I love it! Perfect for this cold weather

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:53 pm

        Yes, definitely! We got a lot of snow this week by us so it’s been a perfect breakfast.

        Reply
    6. Agness of Run Agness Run

      March 13, 2017 at 6:06 pm

      I have recently become aware that delicious desserts can also be made with healthy alternatives, Chrissy! I love the idea of adding coconut oil and almond milk in the recipe!

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:52 pm

        Yes! There are so many swaps you can make in traditional baked goods recipes to make them a smidge – or sometimes a lot – healthier.

        Reply
    7. Jessica @Nutritioulicious

      March 13, 2017 at 7:56 pm

      This would be perfect for a weekend breakfast! Weekends are made for pancakes. 🙂

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:51 pm

        I can’t argue with you there, Jessica! 🙂

        Reply
    8. Chrissy

      March 13, 2017 at 10:31 pm

      This looks really yummy. I love breakfast and pancakes. Thanks for a great recipe option for a healthy pancake.

      Reply
      • Chrissy Carroll

        March 15, 2017 at 7:51 pm

        Thanks Chrissy! Breakfast foods are probably my favorite to do recipe development for because they’re all so yummy!

        Reply
    9. GiGi Eats

      March 17, 2017 at 12:41 pm

      What an awesomely healthier spin on a typical TREAT!! 🙂 You mastered it!

      Reply
      • Chrissy Carroll

        March 23, 2017 at 9:07 pm

        Thanks Gigi!!

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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