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.
Here’s a photo of everything you’ll need to make this recipe, along with selected ingredient notes:
- 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.
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.
In a large bowl, whisk together the eggs, applesauce, almond milk, and vanilla. Be sure to whisk well.
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.
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.
Go ahead and turn off the heat, and pour the pancake batter 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!
Here are some common questions that may arise as you prepare this recipe:
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.
Feel free to any neutral oil like avocado oil or canola oil.
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.
Baked Apple Oatmeal Pancake
- 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
- 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!
- 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.
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