It’s officially fall! Even if you have mixed feelings about that (like I do), you’re probably pretty excited (like I am) about the apples. Especially caramel apples. These easy, fluffy, caramel apple pancakes take the classic flavors of caramel apples and turn them into acceptable breakfast fare.
Cinnamon-scented buttermilk pancakes are topped with sweet sauteed apples and caramel syrup. They are irresistible!
The caramel syrup and apples are really straightforward and couldn’t be easier to make.
But pancakes can take a little practice. Don’t worry though, these are as easy as pancakes get, and here are a few of my favorite tips to make them extra foolproof.
Tips for Making Perfect Fluffy Pancakes
- Don’t over-mix the batter. Over-mixing results in tough, flat pancakes. It’s totally fine if the batter is lumpy.
- Don’t overheat the pan. I like to keep the pan on medium-low heat and take it on and off the heat as needed, when the pancakes seem to be cooking too quickly. This is key for making sure that the outside doesn’t brown too fast while the inside stays raw.
- Use a non-stick skillet or griddle or a cast iron pan. For the most even browning, non-stick is best.
- Don’t add a lot of butter to the pan. I butter the pan only once, at the very beginning, and spread it into a thin layer with a paper towel. This is also key for helping the pancakes brown evenly.
- Know when to flip. Flip the pancakes when the sides of the pancakes are just beginning to set. You can lift an edge with the spatula to check that it is deep golden brown before flipping.
These caramel apple pancakes are perfect for a fall family breakfast. You can make the caramel syrup and apples ahead of time, so all you need to do in the morning is mix up this easy batter and flip some pancakes!
You won’t believe how good these are!
Caramel Apple Pancakes
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 1/2 teaspooon kosher salt
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light brown sugar
- 2 apples peeled, cored, and sliced 1/4 in thick
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch kosher salt
- 2 cups buttermilk
- 1/4 cup milk
- 2 eggs
- 3 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- butter for the pan
- Place the butter, brown sugar and salt in a medium saucepan over medium heat, and stir to combine until the butter is melted. Simmer without stirring for 2 minutes.
- Add the heavy cream very slowly and carefully, stirring constantly (it will bubble and spatter). Simmer for 5-6 minutes, stirring occasionally. Remove from heat and set aside.
- While the caramel syrup is simmering, melt the butter in a small skillet over medium heat. Stir in the brown sugar.
- Add the apples to the skillet with the cinnamon and stir to combine.
- Cook the apples, stirring occasionally, for 5-7 minutes until they are tender and lightly browned.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another medium bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla.
- Add the flour mixture to the buttermilk mixture and stir to combine (do not overmix). The mixture will be lumpy but do not worry about this.
- Melt a teaspoon of butter in a large non-stick skillet or griddle over medium-low heat, and spread it around with a paper towel.
- Add about 1/3 cup of batter to the pan (you should be able to fit two at a time in a 12 inch skillet). Cook the pancakes for 2 minutes until golden brown underneath, and flip with a spatula. Cook for one minute on the other side and remove to a plate. Continue with remaining batter.
- Serve pancakes with apples and caramel syrup.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.