Caramel Apple Pancakes Recipe

Recipe: Caramel Apple Pancakes

I must admit fall is my favorite sea­son. And as much as I dread the end­less months of the cold win­ter, I still get excited when the air becomes crisp, the leaves change color, and apple-picking sea­son has started.

Our fam­ily makes a point every year to visit a local apple orchard, bring­ing home bags of apples and a pump­kin or two. I never seem to run out of ideas to use all the apples; we all take plea­sure in pies and crisps and turnovers. But this is the first year I put them in our pan­cakes, and we were all pleased with the result: a deli­cious, indul­gent, autumn breakfast.

Recipe: Caramel Apple Pancakes

Caramel Apple Pan­cakes

This recipe is adapted from Adri­anna Adarme’s won­der­ful cook­book Pan­cakes.

Dry mix

  • 1 cup all-purpose flour
  • 2 table­spoons sugar
  • 1 tea­spoon bak­ing powder
  • 1 tea­spoon bak­ing soda
  • 1 tea­spoon ground cinnamon
  • ¼ tea­spoon salt

Wet mix

  • 1 cup plus 2 table­spoons but­ter­milk, shaken
  • 1 large egg
  • 2 table­spoons unsalted but­ter, melted and cooled
  • 1 tea­spoon vanilla extract
  • 1 cup apple, peeled and grated
  • Caramel sauce
  • Whipped cream

In a medium bowl, mix together the flour, sugar, bak­ing pow­der, bak­ing soda, and salt.

In a mea­sur­ing cup or small bowl, mea­sure out the but­ter­milk. Add the egg, melted but­ter, and vanilla and whisk until thor­oughly com­bined. Stir in the grated apple.

Recipe: Caramel Apple Pancakes

All at once, add the wet ingre­di­ents to the dry ingre­di­ents and mix until just com­bined. The bat­ter should have some small to medium lumps.

Recipe: Caramel Apple Pancakes

Pre­heat your skil­let over medium heat and brush with a tea­spoon of veg­etable oil. Using a ¼ cup mea­sure, scoop the bat­ter onto the warm skil­let. Cook for 2 to 3 min­utes until small bub­bles form on the sur­face of the pan­cakes, and then flip. Reduce the heat to medium-low and cook on the oppo­site side for 1 to 2 min­utes, or until golden brown.

Trans­fer the cooked pan­cakes to a bak­ing sheet and place in a pre­heated 200-degree oven to keep warm. Repeat the process with the remain­ing bat­ter, adding more veg­etable oil to the skil­let when needed.  Serve with gen­tly heated caramel sauce and whipped cream.

Recipe: Caramel Apple Pancakes