Baby apple oat pancakes are a great fall breakfast for baby led weaning, toddlers, and adults alike. Made with wholesome ingredients and no added sugar, they're both healthy and delicious!
If you're a mom, you know pancakes are a sure winner when it comes to feeding kids breakfast. They're especially great if you have a baby along with a toddler (or two!). These apple pancakes are some of my favorite to make in the fall. They are delicious and baby led weaning friendly, so the whole family can enjoy a breakfast treat when apples are in season!
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Why You'll Love These Pancakes
These pancakes are made with wholesome ingredients like oats, whole wheat flour and apples, with no added sugar so you can feel good about feeding them to the whole family. They are perfectly spiced with cinnamon and nutmeg and just taste like fall. The texture of the grated apple makes them appropriate for baby led weaning and finger food babies, as well as for toddlers. Bonus points if you make the cinnamon apples to go on top - also no added sugar so baby can eat them, too!
Ingredients
- Rolled oats (also called old fashioned oatmeal)
- Whole wheat flour
- Cinnamon
- Nutmeg
- Baking soda & powder
- Buttermilk (see notes for substitutes!)
- Egg
- Vanilla
- Apple - any variety will do, but I find Gala or something similar works well
Helpful equipment: Large skillet or griddle, bowl, whisk, food processor or blender, grater (this is my all time favorite!), spatula
Step by Step Directions
For the full detailed recipe, scroll down to the recipe card at the bottom.
- Grind the oats into a powder with a food processor or blender. It doesn't have to be super fine.
- Add the oats, flour, spices, baking soda and baking powder to a large bowl.
- Add the egg, buttermilk and vanilla and whisk until just combined.
- Grate the apple and gently stir into the batter.
- Heat the griddle or skillet over medium-low heat (about 325°F). If it is not nonstick, add a little butter or oil. Pour batter, using 2 tablespoon each, into pancakes onto the preheated griddle. Let them cook until bubbles appear on the surface and the edges start to dry, about 2-3 minutes. Flip the pancakes and cook until done, about 1 minute more.
- Repeat until you've used all the batter.
- Optional: Make Cinnamon Sautéd Apples to go with them!
Recipe Tips and Variations
- Buttermilk substitute: If you don't have buttermilk, pour 1 tablespoon white vinegar or lemon juice in a measuring cup and fill to the ¾ cup line with milk or your favorite milk substitute. Stir and let sit for a moment to 'sour' the milk before using.
- Quick oats: Quick oats can be used in place of rolled oats. If you're using quick oats, you can skip the food processor and just add them in whole.
- Gluten-free: Use your favorite cup-for-cup gluten-free flour in place of the whole wheat flour.
- Heat: The batter is a little thicker than regular pancakes and takes just a little bit longer to cook, so keep the heat just a little lower than you would with regular pancakes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or int he freezer for up to 3 months.
Reheat in the microwave for 15-20 seconds, or in the toaster or toaster over on the lowest setting. Always test the temperature before serving to baby!
How To Serve Apple Pancakes For Baby Led Weaning
To serve these pancakes to BLW babies, you can cut them into finger-length strips for beginners, or leave them whole for more experienced eaters. I like to serve them with cinnamon sautéd apples cut into an appropriate shape, with applesauce for dipping, or spread with peanut butter or Greek yogurt!
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More Pancake Recipes For Baby and Toddler
- Baby Led Weaning Friendly Buttermilk Pancakes
- Sweet Potato Pancakes for Baby and Toddler
- Baby Cottage Cheese Oat Pancakes
- Banana Oatmeal Pancakes for Baby Led Weaning
- Pumpkin Pancakes for Baby & Toddler
Apple Oat Pancakes for Baby and Toddler
Baby apple oat pancakes are a great fall breakfast for baby led weaning, toddlers, and adults alike. Made with wholesome ingredients and no added sugar, they're both healthy and delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 baby panckes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- ½ cup rolled oats (old fashioned oats)
- ½ cup whole wheat flour (or all purpose)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 large egg
- ¾ cup buttermilk (see notes)
- ½ tsp vanilla
- ½ medium apple, grated (about ½ cup)
- Cinnamon Sautéd Apples, for serving (optional)
Instructions
- Heat a large skillet or griddle to 325° F or medium low heat.
- In a food processor or blender, pulse oats until ground into a powder. It doesn't have to be super fine.
- Mix dry ingredients (oats, flour, cinnamon, nutmeg, baking soda and baking powder) in a large bowl.
- Add egg, buttermilk, and vanilla to dry ingredients and mix until just combined.
- Gently stir in grated apple.
- Add a little butter or coconut oil to the hot skillet or griddle if it is not nonstick. If it is well seasoned, then it's probably unnecessary.
- Pour 2 tablespoon batter for each pancake onto the skillet or griddle. Cook until bubbles form in the top and the edges start to dry, about 2-3 minutes. Flip pancakes and continue to cook until done, about 1 minute longer.
- Repeat with remaining batter.
- Serve with applesauce for dipping, No Sugar Cinnamon Apples, or a drizzle of maple syrup for older kiddos and adults.
Notes
- Buttermilk substitute: If you don't have buttermilk, pour 1 tablespoon white vinegar or lemon juice in a measuring cup and fill to the ¾ cup line with milk or your favorite milk substitute. Stir and let sit for a moment to 'sour' the milk before using.
- Quick oats: Quick oats can be used in place of rolled oats. If you're using quick oats, you can skip the food processor and just add them in whole.
- Gluten-free: Use your favorite cup-for-cup gluten-free flour in place of the whole wheat flour.
- Heat: The batter is a little thicker than regular pancakes and takes just a little bit longer to cook, so keep the heat just a little lower than you would with regular pancakes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Large batch: As written, this recipe makes about 18 baby pancakes (using 2 tablespoon batter each) or 9 pancakes using ¼ cup batter. If you have a larger family and/or want to make more, this recipe is easily doubled.
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