Breakfast/ Recipes

Caramel Apple Pancakes

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!

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The caramel syrup and apples are really straightforward and couldn’t be easier to make.

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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.

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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!

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You won’t believe how good these are!


Caramel Apple Pancakes

Ann Otis
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pancakes


Caramel Syrup

  • 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


Caramel Syrup

  • 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.


*Caramel Sauce and apples can be made ahead and refrigerated.
Tried this recipe?Leave a comment!

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  • Reply
    September 21, 2018 at 4:58 pm

    Yesss! I have mixed feelings about fall, but am also super excited about apples and these pancakes are making me very excited to wake up to a chill in the air and these on the table!

    • Reply
      Ann Otis
      September 21, 2018 at 10:19 pm

      Pancakes make everything better!

  • Reply
    Jaclyn Anne
    September 21, 2018 at 5:41 pm

    These look like an incredible Fall breakfast option – can’t wait to try them!

  • Reply
    Emily Hill
    September 21, 2018 at 6:12 pm

    I’d love to make these caramel apple pancakes for my family this fall!

    • Reply
      Ann Otis
      September 21, 2018 at 10:17 pm

      Thanks Emily! I hope you try them!

  • Reply
    September 21, 2018 at 8:47 pm

    I can just imagine eating these pancakes on a crisp autumn morning and being completely content sitting in my pjs eating one too many of these bad boys, not wanting to share.

    • Reply
      Ann Otis
      September 21, 2018 at 10:16 pm

      Yes!! That’s my kind of morning 🙂

  • Reply
    September 21, 2018 at 11:26 pm

    Pour me a giant mug of coffee and give me a plate of these and I would be one happy woman! Yum!

    • Reply
      Ann Otis
      September 22, 2018 at 7:43 am

      I like the way you think Katie!

  • Reply
    Sausage and Egg Breakfast Hash - Coco and Ash
    March 15, 2020 at 1:14 pm

    […] But I also love to serve it alongside something sweet like this slow cooker pumpkin pie French toast, or these caramel apple pancakes. […]

  • Reply
    October 16, 2020 at 10:11 am

    The directions for cooking the apples says to add the sugar and salt. In the ingredients for the apples, salt is not listed. What should I be doing?

    • Reply
      Ann Otis
      October 16, 2020 at 11:13 am

      Hi Vicki! No salt in the apples, just corrected! Thanks for mentioning it! 🙂

  • Reply
    Easy Homemade Butter - Coco and Ash
    February 16, 2021 at 3:31 pm

    […] to strain the mixture into a bowl. You can reserve the buttermilk for other recipes (like these Caramel Apple Pancakes) or discard if it you won’t be using it. After straining the butter, run the butter under […]

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