Caramel Apple Pancakes

Caramel apple pancakes are a cozy breakfast treat that bring a touch of indulgence to your weekend mornings or special occasions. The tender pancakes studded with grated apple and topped with warm spiced caramel apples make a lovely combination of sweet and tart flavors. This recipe combines everyday ingredients in a simple way that feels both comforting and slightly decadent.

I first made these on a chilly Saturday morning when all I wanted was something warm and sweet. They quickly became a family favorite for weekend breakfasts.

Ingredients

• Butter: provides richness and helps soften the apples evenly, use unsalted for control
• Apples peeled and diced: offer natural sweetness and moisture, choose firm ones like Granny Smith for tartness or Honeycrisp for sweetness
• Brown sugar: adds a deep caramel note complementing the natural apple sugars, packed lightly for best melting
• Vanilla extract: adds a warm aromatic note enhancing the caramel complexity
• Pinch of salt: balances sweetness and highlights flavors
• Torani caramel sauce: enriches the topping with a smooth finish, pick a good quality bottle for best taste
• All-purpose flour: forms the pancake base, pick fresh flour for better rise and texture
• Sugar: adds slight sweetness to the batter, balancing the tart apple
• Baking powder and baking soda: provide leavening, important for light fluffy pancakes
• Ground cinnamon: adds warmth and pairs beautifully with apple, use fresh ground if possible
• Pinch of salt: enhances all flavors
• Milk: hydrates the batter and contributes to tenderness, whole or 2% works best
• Butter: helps with moisture and flavor, melt to blend easily
• Eggs: bind the batter and add richness, beat thoroughly before adding
• Medium apple grated: into the batter introduces fresh apple flavor and moisture, Granny Smith works well for its tartness
• Butter or cooking spray: for cooking pancakes keeps surface nonstick and adds flavor

Instructions

Build The Caramel Apple Topping:

Melt the butter in a medium skillet over medium-low heat until melted but not browned

Add the peeled and diced apples, cooking while stirring frequently for about two minutes to start softening

Add brown sugar, vanilla extract, and a pinch of salt, mix thoroughly to coat the apples

Stir frequently as the sugar melts and apples release juices cooking for five to seven minutes until tender but still holding shape

Stir in the caramel sauce and warm through for about one minute, then remove from heat and keep warm while making pancakes

Prepare Pancake Batter:

Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt

In a separate bowl mix the milk, melted butter, and beaten eggs until just combined

Pour the wet ingredients into the dry ingredients and gently whisk until just combined, be careful not to overmix to keep pancakes tender

Fold in the grated apple evenly throughout the batter

Let the batter rest for about four to five minutes to activate the leavening agents and allow the grated apple to release some moisture

Cook The Pancakes:

Heat a griddle or large skillet over medium heat, coat lightly with butter or cooking spray

Scoop about a quarter to a third cup of batter per pancake onto the hot griddle, spreading slightly for even cooking

Cook about two to three minutes until bubbles form on the surface and edges look set

Flip carefully and cook another two minutes or until golden brown and cooked through

Remove pancakes and keep warm while cooking the rest

Serve With Warm Topping:

Stack the pancakes on plates, spoon generous caramel apples over the top

Add a pat of butter if desired and drizzle with more caramel sauce for extra indulgence

My favorite part is the contrast of the warm tender apple topping against the soft, slight tang of the pancakes. This recipe has sparked many weekend memories around the table where everyone savors those first bites.

Storage Tips

Leftover pancakes store well in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or skillet for best texture. The caramel apples can be stored separately and reheated in a microwave or skillet before serving.

Ingredient Swaps

You can substitute coconut oil for butter in the caramel apples for a dairy free version. Use oat milk or almond milk instead of dairy milk to adjust for dietary needs. For a different fruit twist, pears work beautifully with this preparation.

Serving Ideas

These pancakes pair wonderfully with crispy bacon or breakfast sausage for a savory balance. Add a dollop of whipped cream or vanilla yogurt on the side to elevate the meal. A sprinkle of toasted nuts or granola adds a pleasant crunch and texture variation.

This recipe combines simple steps with delicious results for breakfast you—and your family—will love.

Frequently Asked Recipe Questions

→ How do I prevent the pancakes from becoming tough?

Avoid overmixing the batter; whisk ingredients just until combined to keep pancakes tender and fluffy.

→ Can I use different types of apples for this dish?

Yes, tart apples like Granny Smith work well for both grated batter and caramel apples, but feel free to try sweeter varieties too.

→ What is the best way to cook the caramelized apples?

Sauté diced apples in butter with brown sugar and vanilla over medium-low heat until tender and syrupy, stirring frequently to prevent burning.

→ Can I prepare the caramel apples ahead of time?

Yes, they can be made shortly before serving and kept warm to maintain their soft texture and rich flavor.

→ How should I cook the pancakes to get an even golden color?

Heat a griddle or skillet to medium, coat with butter or spray, and cook pancakes until bubbles form before flipping, about 2-3 minutes per side.