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Cinnamon-Oatmeal Pancakes with Apple-Maple Syrup

Fresh Off the Griddle


  • 2 cups – prepared pancake mix (regular or whole-grain)
  • 1/2 cup – old-fashioned or quick-cooking oats (not instant)
  • 2 tablespoons – brown sugar
  • 1 teaspoon – ground cinnamon
  • 1 1/4 cups – fat-free or low-fat milk
  • 2 – eggs
  • 2 tablespoons – butter
  • 2 cups – granny smith apple, chopped
  • 1 cup – maple syrup
  • 1 teaspoon – vanilla extract


Heat a griddle to 350°F. In a bowl, stir the pancake mix, oats, brown sugar, cinnamon, milk, and eggs together until blended (a few lumps are okay).

Lightly coat griddle with non-stick spray, then pour 1/3 cup batter per pancake onto griddle. When the pancakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done. Serve warm with Apple-Maple Syrup.

Apple-Maple Syrup:

In a large skillet, melt the butter over medium heat. Add the apple and sauté, stirring often, until apples are soft but not mushy, about 3 minutes. Add the maple syrup, bring to a simmer, and remove from heat. Stir in the vanilla and keep warm until ready to serve the pancakes.

Cinnamon-Oatmeal Pancakes with Apple-Maple Syrup


430 calories; 6 g fat; 3 g saturated fat; 85 mg cholesterol; 9 g protein; 86 g carbohydrates; 3 g fiber; 810 mg sodium; 250 mg calcium. Nutrition figures based on using fat-free milk.