Caramel Apple Pancakes

These caramel apple pancakes bring together 3 desserts in one breakfast stack! Light and fluffy with gooey caramel apples that hit like freshly baked apple pie.

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Course: Breakfast

Cuisine: American

Keyword: apple caramel pancakes, Caramel apple pancakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 491kcal

Author: Louisa

Equipment

Ingredients

For the caramel apples:

For the pancakes:

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbsp granulated sugar
Pinch salt
1/4 tsp ground cinnamon
2 eggs, beaten
2 tbsp unsalted butter, melted
1 cup milk
1 apple, peeled and grated
Cooking spray for frying the pancakes

Instructions

Gather and measure the ingredients for the caramel apple pancake recipe. Peel, core, and dice the apples.

Caramel apples:

To make the caramel apples, melt the butter in a pan over medium-low heat. Add the diced apples and cook for a few minutes, stirring constantly.
Stir in the brown sugar, salt, and vanilla extract. Continue cooking, stirring frequently, until the apples are tender, about 7 minutes.
Add the caramel sauce and stir until fully combined. Let the mixture cook for 1 more minute, then remove the caramel apples from the heat.

Pancakes:

To make the pancakes, whisk together the flour, baking powder, baking soda, sugar, salt, and cinnamon in a large bowl.
Add the eggs, melted butter, and milk. Whisk until just combined. Do not overmix!
Fold in the grated apple until evenly distributed. Then, let the batter rest for at least 4 minutes.
Meanwhile, heat a non-stick skillet over medium heat and lightly grease it with cooking spray.
Pour portions of batter onto the skillet to make several pancakes, making sure not to overcrowd the pan.
Cook until bubbles form on the surface and the edges look set. Flip and cook the other side until golden brown, about 2 to 3 minutes per side.
Serve the apple pancakes warm with the homemade caramel apple sauce spooned on top. Enjoy!

Notes

Besides making sure your leavening agents aren’t expired, don’t overmix the batter or your apple pancakes will turn out tough instead of light and fluffy!
Keep the heat at medium so your caramel apple pancakes don’t burn. If you notice them browning too fast, lower the heat or start fresh with a lightly cleaned pan.
You can store your apple caramel pancakes and topping separately in airtight containers in the fridge for up to 5 days. When ready to serve, pop the pancakes in the oven at 350ºF until warmed through and gently reheat the caramel apple topping on the stove over low heat.

Nutrition