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Apple Oat Pancakes for Baby and Toddler

4 baby apple pancakes stacked on a piece of parchment with cooked cinnamon apple pieces on top.
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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!

Ingredients

Units Scale
  • 1/2 cup rolled oats (old fashioned oats)
  • 1/2 cup whole wheat flour (or all purpose)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 large egg
  • 3/4 cup buttermilk (see notes)
  • 1/2 tsp vanilla
  • 1/2 medium apple, grated (about 1/2 cup)
  • Cinnamon Sautéd Apples, for serving (optional)

Instructions

  1. Heat a large skillet or griddle to 325° F or medium low heat.
  2. In a food processor or blender, pulse oats until ground into a powder. It doesn't have to be super fine.
  3. Mix dry ingredients (oats, flour, cinnamon, nutmeg, baking soda and baking powder) in a large bowl.
  4. Add egg, buttermilk, and vanilla to dry ingredients and mix until just combined.
  5. Gently stir in grated apple.
  6. 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.
  7. Pour 2 tbsp 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.
  8. Repeat with remaining batter.
  9. 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 tbsp white vinegar or lemon juice in a measuring cup and fill to the 3/4 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 tbsp batter each) or 9 pancakes using 1/4 cup batter. If you have a larger family and/or want to make more, this recipe is easily doubled.

Find it online: https://babyledbliss.com/baby-apple-oat-pancakes/