Caramel Apple Pancake Recipe
This caramel apple pancake recipe is a perfect blend of tender apples and cinnamon infused batter, cooked to golden perfection. These pancakes are a scrumptious breakfast delight with a hint of autumn’s charm.
Growing up my grandma always made the best caramel apple pancakes! She would create all sorts of fun pancake shapes with the batter and then serve them with a small bowl of caramel apples and a drizzle of maple syrup.
I remember running through her ancient little orchard, picking all the apples we could carry. Many of my favorite apple recipes come from the fresh fruit found on her property in the Kootneys.
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We would spend many an apple season filling up our buckets and baskets with tart granny smith apples that were perfect for making apple pie filling, apple butter and later, apple cider donuts.
If you like caramelized apples then you are going to love this recipe, it makes the best pancakes for a special breakfast. Our whole family enjoys these delicious pancakes, especially after a weekend of apple picking. They make the perfect fall breakfast treat!
You’ll want to try these german apple pancakes too! (coming soon)
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Supplies
- Skillet, griddle or non-stick pan – I really like this white granite non stick pan set, it’s pretty and functional!
- Large sized mixing bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Recipe Details
Prep: 5 mins
Cook Time: 10-15 mins
Total: 15-20 mins
Yield: 12-14 pancakes
Ingredients
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- All purpose flour – this is my go-to flour choice for most recipes.
- Apple sauce – store bought or homemade.
- Baking powder – for making the pancakes rise and become fluffy.
- Brown sugar – great for adding a caramel-y sweetness to the batter.
- Milk – whatever you have in the fridge works.
- Egg – we’re currently loving farm fresh eggs!
- Apple – choose your favorite variety.
- Cinnamon – for that classic apples & cinnamon flavor.
- Caramel sauce – for topping the pancakes with.
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
2. Add egg, milk and apple sauce to the dry ingredients and whisk until combined.
3. Pre heat a large skillet on medium heat.
4. Spray the center with cooking spray.
5. Drop 1/4 cup of batter onto the pan using a spoon or ladle.
6. Cook for 2 minutes.
7. Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
8. Repeat with remaining batter.
9. Serve with fresh apple slices and caramel sauce.
Tips and tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to over heat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, this helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy, avoid over mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non stick cooking spray between batches. Olive oil or melted butter may also be used.
- Do not flip the pancakes until little air bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Recipe Notes
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separate each with parchment paper and place inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, it tends to create a more moist, fluffy pancake. Whole milk or whatever you have in the fridge works too.
- Real butter is always preferred but margarine or vegetable oil may be used in a pinch.
- My grandma often used whole wheat flour or oat flour instead of all purpose.
- Try these fun variations! Use reserved apple pie filling instead of sauce, make homemade caramel syrup instead of using store bought or add vanilla ice cream as a topping to make it dessert!
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
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Pancake Recipe
Caramel Apple Pancakes
Ingredients
- 1 cup all purpose flour
- 1/2 cup apple sauce
- 3/4 cup milk
- 1 egg
- 3 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- Apple diced or sliced
- Caramel sauce
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
- Add egg, milk and apple sauce to the dry ingredients and whisk until combined.
- Pre heat a large skillet on medium heat.
- Spray the center with cooking spray.
- Drop 1/4 cup of batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
- Repeat with remaining batter.
- Serve with fresh apple slices and caramel sauce.
Video
Nutrition
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