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Caramel Apple Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pancakes
Author Ann Otis

Ingredients

Caramel Syrup

  • ½ cup unsalted butter
  • 1 cup light brown sugar packed
  • ½ teaspooon kosher salt
  • 1 cup heavy cream

Apples

  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 2 apples peeled, cored, and sliced ¼ in thick
  • 1 teaspoon ground cinnamon

Pancakes

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • pinch kosher salt
  • 2 cups buttermilk
  • ¼ cup milk
  • 2 eggs
  • 3 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • butter for the pan

Instructions

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.

Apples

  • 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.

Pancakes

  • 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 ⅓ 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.

Notes

*Caramel Sauce and apples can be made ahead and refrigerated.