Caramel Apple Pancake Recipe
These fluffy caramel apple pancakes are made with fresh apples, applesauce, and cinnamon, then topped with rich caramel for the ultimate fall breakfast!
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 Kootenays.
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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. 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, apple cinnamon muffins, caramel apple dip, and apple cinnamon roll casserole too!
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Supplies
- Skillet, griddle, or non-stick pan – I really like this white granite nonstick 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 cleanup a breeze!
Recipe Details
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
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 – My go-to flour choice for most recipes, it creates the sturdy yet tender base that gives these pancakes their light, fluffy texture.
- Applesauce – Adds natural apple flavor, moisture, and sweetness while helping keep the pancakes soft. Use store-bought or homemade.
- Baking powder – The leavening agent that helps the pancakes rise and become fluffy.
- Brown sugar – Brings a rich caramel-like sweetness with warm molasses notes that pair perfectly with apples.
- Milk – Combines the ingredients into a smooth batter while creating a tender crumb. Whatever you have in the fridge works.
- Egg – Adds structure, richness, and helps bind the batter together. We’re currently loving farm fresh eggs!
- Apple – Choose your favorite variety for natural sweetness and delicious texture throughout every pancake.
- Cinnamon – For that classic apple cinnamon flavor.
- Caramel sauce – For a decadent finishing drizzle.
Instructions
1. Mix dry ingredients in a large bowl and create a well in the center.
2. Add egg, milk, and applesauce to the dry ingredients and whisk until combined.
3. Preheat 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 minutes or 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 overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, as 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 overmixing 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 nonstick 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. Just 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, as 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!
Frequently Asked Questions
What are the best apples to use for caramel apple pancakes?
Firm apples that hold their shape during cooking work best. Granny Smith apples add a tart contrast to the sweet caramel, while Honeycrisp, Fuji, Gala, and Pink Lady apples offer a sweeter flavor and tender texture.
How do I know when it’s time to flip pancakes?
Wait until bubbles form across the surface and begin to pop while the edges start looking set. The bottom should be golden brown before flipping to ensure evenly cooked, fluffy pancakes.
Why are my pancakes browning too quickly?
The heat is likely too high. Because these pancakes contain brown sugar and apples, they can brown faster than traditional pancakes. Cooking over medium or medium-low heat helps them cook through without burning.
Can I make caramel apple pancakes ahead of time?
Yes! Let the pancakes cool completely before storing them in an airtight container in the refrigerator for up to 5 days or freezing them for up to 3 months. Reheat in the microwave, toaster, or a warm skillet before serving.
Can I freeze leftover caramel apple pancakes?
Absolutely! Place a piece of parchment paper between each pancake before freezing in a freezer-safe bag or container. This keeps them from sticking together and makes it easy to grab just the number you need for a quick breakfast.
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 McDonald’s 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
- ½ cup applesauce
- ¾ cup milk
- 1 egg
- 3 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ 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 applesauce to the dry ingredients and whisk until combined.
- Preheat 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 minutes or until golden brown.
- Repeat with remaining batter.
- Serve with fresh apple slices and caramel sauce.
Video
Notes
- 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 overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, as 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 overmixing 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 nonstick 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.
Nutrition
