Apple Cinnamon Pancakes with Caramel Apple Compote

Close-up of a tall stack of fluffy apple cinnamon pancakes topped with whipped cream and caramel apple compote

Apple Cinnamon Pancakes with Caramel Apple Compote

Fluffy apple cinnamon pancakes made with grated apple and warm fall spices, topped with a quick homemade caramel apple compote. An easy, cozy fall breakfast ready in 35 minutes.

Course Breakfast

Cuisine American

Keyword apple cinnamon pancakes, apple pancakes, cinnamon apple pancakes, fall breakfast

Prep Time 15

Cook Time 20

Total Time 35

Servings pancakes

Calories 170kcal

Ingredients

Pancakes

1 ½ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
1 cup buttermilk or 1 cup milk + 1 tbsp vinegar, rested 5 minutes
2 large eggs
1 tsp vanilla extract
2 tbsp melted butter or neutral oil
1 small apple grated, peeled if you prefer

Caramel Apple Compote

2 apples diced (Honeycrisp or Granny Smith)
2 tbsp butter
¼ cup brown sugar
2 tbsp maple syrup or more brown sugar
½ tsp ground cinnamon
splash vanilla extract
pinch salt
2-3 tbsp water or apple cider optional, for moisture

Instructions

Make the Pancake Batter

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a separate bowl, mix the buttermilk, eggs, vanilla, and melted butter.
Stir the wet ingredients into the dry ingredients until just combined (a few lumps are fine). Fold in the grated apple.
Let the batter rest for 5–10 minutes while you make the compote.

Make the Caramel Apple Compote

In a small saucepan, melt the butter over medium heat.
Add the diced apples and sauté for 2–3 minutes.
Stir in the brown sugar, maple syrup, cinnamon, vanilla, and salt.
Cook until the apples are tender and the sauce is syrupy, 5–8 minutes. Add a splash of water or apple cider if it thickens too much.

Cook the Pancakes

Heat a skillet or griddle over medium heat and grease it lightly.
Pour the batter onto the skillet and cook until bubbles form on top and the edges look set. Flip and cook until golden on the other side.
Serve the pancakes warm, topped with the caramel apple compote.

Notes

No buttermilk? Stir 1 tablespoon of vinegar into 1 cup of milk and let it sit for 5 minutes.

Make ahead: The batter can be made a few hours ahead and refrigerated. Stir gently before using. For the fluffiest pancakes, add the baking soda just before cooking.

Best apples: Use Granny Smith for a tart contrast or Honeycrisp for natural sweetness.

To freeze: Cool the pancakes completely, then freeze with parchment paper between layers. Reheat in the toaster or microwave.

Dairy-free: Use plant-based milk + vinegar and dairy-free butter or oil.

Nutrition is estimated per 1 pancake with 2 tablespoons of compote.

Nutrition