Caramelized Apple Pancakes
Fluffy pancakes layered with buttery, caramelized apples, infused with warm spices, perfect for a cozy fall breakfast.
Ingredients
For the Topping
- 2 tablespoons unsalted butter Melted
- 2 medium sweet-tart apples (Honeycrisp or Pink Lady), peeled and diced (about 2 cups)
- 1 tablespoon light or dark brown sugar Packed
- ½ teaspoon ground cinnamon
- Pinch kosher salt
For the Pancakes
- 4 tablespoons unsalted butter, melted and cooled (plus more for serving)
- 1 ½ cups all-purpose flour
- 2 tablespoons light or dark brown sugar Packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 medium sweet-tart apple, peeled and grated (about 1 ¼ cups)
- 4 teaspoons canola or vegetable oil Divided
- Maple syrup for serving (optional)
Instructions
Prepare the apple topping
- Melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 3–5 minutes, stirring occasionally, until the apples soften and the syrup becomes glossy. Turn off heat and set aside.
Mix the pancake batter
- In a medium bowl, whisk together flour, brown sugar, baking powder, and cinnamon.
- In a separate large bowl, whisk milk, melted and cooled butter, eggs, vanilla, and salt until combined.
Combine the batter
- Fold the dry ingredients into the wet mixture using a flexible spatula. Add the grated apple and fold gently until just combined. Let the batter rest for 5 minutes.
Cook the pancakes
- Heat a skillet over medium heat and add 1 teaspoon of oil.
- Add ¼-cup scoops of batter to the pan, cooking 3–4 at a time depending on skillet size. Cook 2–3 minutes until bubbles form and edges set. Flip and cook another 2–3 minutes until golden.
- Keep pancakes warm in a 250°F oven if needed. Repeat with remaining batter, adding 1 teaspoon oil before each batch.
Assemble and serve
- Serve pancakes warm with extra butter, generous spoonfuls of caramelized apple topping, and maple syrup if desired.
Notes
Store pancakes separately from the topping for 3 days. Reheat gently on the skillet. Pears work beautifully in place of apples; use almond milk for a dairy-light version. Cook pancakes ahead and freeze with parchment between layers. Add toasted pecans, whipped cream, or a dusting of cinnamon for an extra-cozy finish.