Apple Cheddar Oatmeal Pancakes For 2

img_5676Before pumpkin spice lattes, nothing said fall like apples and cinnamon. As a kid, one of my favourite Halloween activities was getting a good scare on the local haunted hayride. To this day, I can smell the apple crates, as we sipped hot apple cider sitting on straw bales surrounded by pies and dumplings and fall decorations.

And nothing goes with apple pie like a slice of cheddar, an English tradition which is also alive and well in our family, despite the fact we’re not English. Perhaps, it’s because of these fond flavor memories, I love these pancakes so much.

My mom found this recipe in a Royal Canadian Legion Ladies’ Auxiliary Cookbook and started making it when we were kids. She always threw in some frozen blueberries. With oatmeal and whole wheat, these are super hearty and two is usually enough to keep you full until lunchtime.

When I went away to school, I took it with me but cut the recipe in half and added chopped apples and cheese to make pancakes for two (or one with leftovers for another day). Depending on the cheese in my fridge, I interchange old cheddar with medium gouda. Both are delicious and the cheese melts ever so slightly and crispy on the outside!

Thanks to the Legion Ladies Auxiliary Branch 77 of Glenboro, Manitoba for this recipe that’s become a weekend staple in my house. Double it to make about dozen pancakes.

Apple Cheddar Oatmeal Pancakes For 2


3/4C rolled oats
1 C milk
1/4 C whole wheat flour
1/4 C white flour
1/2 Tbsp brown sugar
1/2 Tbsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 egg
1/8 C melted butter
1/4 C chopped apple
Couple thick slices of old cheddar or gouda, cubed



In a large bowl, pour milk over rolled oats and let stand 5 minutes.


Stir together flours, baking powder, salt and cinnamon.


Add dry ingredients, egg, and melted butter to oats.


Stir until combined.

Add apples and cheese and combine.

Pour batter onto lightly greased, hot griddle. Cook until each pancake bubbles at surface and edges are dry. Turn and cook other side until golden.

img_0801Makes 6-8 pancakes. Serve smothered in butter and maple syrup!

Leftovers can be refrigerated and reheated in a toaster!


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