These Apple Oatmeal Pancakes are so amazing for a fall breakfast! Make the batter the night before for an easy morning with fluffy pancakes.
- 2-¼ cups Oatmeal
- ¾ cups Dark brown sugar
- 3 teaspoons baking powder
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 pinch Salt
- 1 cup Milk
- 1 cup Cinnamon apple compote
- 1 teaspoon Cider
- 1 teaspoon Vanilla extract
- 3 whole Eggs, yolks separated from whites
- 1 whole Apple, cored and finely diced, plus additional apple slices for garnish
- 1 cup Old fashioned oats
- Butter, to grease the griddle
- Maple syrup, for garnish
Combine oats, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt in a large mixing bowl and whisk together to fluff. Combine milk, applesauce, apple cider, vanilla and egg yolks in another bowl and whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk thoroughly until it is a smooth paste. Take the egg whites and whip them until they form stiff peaks with a hand mixer in another bowl. Use a spatula to gently fold them into the batter, along with the diced apples and oatmeal. Cover the dough and let it rest overnight.
In the morning, the dough will be very thick. It’s perfect. Heat an electric griddle to 350ºF or a skillet over medium-high heat on the stove. Lightly grease the griddle with butter. Pour the batter onto the griddle into the size pancakes you desire, cooking about 6-8 pancakes per batch. Let them cook 3 to 4 minutes on each side so that they are inflated and golden. Serve them as you cook them with apple slices and maple syrup on top! Enjoy!