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Caramel Apple pancakes stacked on a plate with pecans and caramel sauce for drizzling.

Caramel Apple Pancakes

Charlotte Singh-Dhanraj
These Caramel Apple Pancakes are fluffy, sweet, and packed with the flavors of fall! Plus, they're drizzled with a rich and creamy caramel sauce that takes them to the next level!
4.67 from 6 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American
Servings 4 (3 per person)
Calories 513 kcal

Equipment

  • large mixing bowl
  • whisk
  • Cutting Board
  • Knife
  • apple peeler
  • small stock pot
  • Ladle
  • large frying pan
  • Spatula

Ingredients
  

For the Pancakes:

  • ¾ cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 apple peeled, cored, and finely chopped (I recommend a tart variety like Granny Smith)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon

For the Apple Caramel Sauce:

  • 1 granny smith apple peeled and chopped
  • ¼ cup unsalted butter
  • ½ cup brown sugar
  • A pinch of salt
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract

Instructions
 

Prepare the Pancake Batter:

  • In a large bowl, whisk together the buttermilk, egg, melted butter and finely diced apples, until well combined.
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
  • Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to over-mix.
  • Let the batter sit for about 5 minutes.

Make the Apple Caramel Sauce:

  • In a saucepan over medium heat, melt the butter.
  • Saute the apples with the melted butter and cinnamon.
  • Add the brown sugar and stir until dissolved.
  • Slowly stir in the heavy cream and bring to a slight boil.
  • Reduce the heat and let it simmer until the sauce thickens (about 2-3 minutes).
  • Remove from heat and stir in vanilla extract and a pinch of salt. Set aside.

Cook the Pancakes:

  • Preheat a non-stick skillet or griddle over medium heat.
  • Pour ¼ cup of batter for each pancake onto the skillet.
  • Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
  • Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Serve:

  • Serve the pancakes warm, drizzled with the caramel sauce. Garnish with whipped cream or chopped nuts if desired and enjoy!

Notes

  • To prevent the apples from sinking to the bottom of the pancake batter, toss them in a bit of flour before folding them in. I find that dicing them really small is good enough and you can skip this step. You can also grate the apples to make them lighter.
  • If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  • To keep the pancakes warm while you're cooking the rest of the batch, place them on a baking sheet in a 200°F oven.
  • If you want to make the caramel sauce ahead of time, you can store it in an airtight container in the refrigerator for up to 3 days. Just reheat it in the microwave or on the stove before serving.

Nutrition

Calories: 513kcalCarbohydrates: 66gProtein: 7gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 466mgPotassium: 215mgFiber: 2gSugar: 40gVitamin A: 906IUVitamin C: 2mgCalcium: 162mgIron: 2mg
Keyword caramel apple pancakes
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