Easy Apple Pancakes with Caramelized Apple Topping
Fluffy apple pancakes with grated apples in the batter and a warm caramelized apple topping. Perfect for fall mornings, ready in 35 minutes with ingredients you probably already have.
Ingredients
Apple Topping
- 2 tablespoons unsalted butter
- 2 medium sweet-tart apples peeled and diced (2 cups), Honeycrisp or Pink Lady preferred
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup milk whole milk preferred
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 medium sweet-tart apple grated (1 1/4 cups)
- 4 teaspoons canola or vegetable oil divided, for cooking
For Serving
- maple syrup optional
- butter optional
Instructions
- In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Stir to coat the apples.
- Cook for 3-5 minutes, stirring occasionally, until apples are tender and syrupy. Turn off heat and set aside.
- In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt until well combined.
- In a large bowl, whisk together milk, melted butter, eggs, vanilla extract, and salt until frothy.
- Gently fold the dry ingredients into the wet ingredients using a flexible spatula. Mix just until no dry flour remains. Do not overmix - lumps are okay.
- Fold in the grated apple gently. Let the batter rest for 5 minutes to thicken.
- Heat a nonstick or cast-iron skillet over medium heat for 2 minutes. Add 1 teaspoon oil and swirl to coat.
- Pour 1/4 cup batter per pancake into the skillet, making 3-4 pancakes depending on skillet size. Leave space between them.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. The bottoms should be deep golden-brown.
- Flip gently with a wide spatula and cook the second side for 2-3 minutes until golden-brown.
- Transfer to a plate and keep warm in a 250°F oven if making multiple batches. Add 1 teaspoon oil before each new batch.
- Serve warm pancakes topped with butter, the caramelized apple topping, and maple syrup if desired.
Notes
Apple Selection: Honeycrisp and Pink Lady apples work best. Avoid Red Delicious as they turn mushy. Granny Smith works for a tarter option.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Stack with parchment paper between each pancake.
Reheating: Reheat in a toaster, toaster oven, or microwave for 20-30 seconds. For best results, reheat on stovetop with a little butter.
Freezing: Freeze for up to 2 months. Wrap each pancake individually in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Make-Ahead: The apple topping can be made 1 day ahead and refrigerated. Dry ingredients can be mixed the night before. Do not mix complete batter ahead of time.
Substitutions: Use non-dairy milk and coconut oil or plant-based butter for dairy-free version. White sugar can replace brown sugar if needed.