Caramel Apple Pancakes (Printable Version)
Fluffy pancakes paired with warm, caramelized diced apples and a hint of cinnamon create a comforting breakfast.
# Ingredients Required:
→ Caramel Apples
01 -
28 grams butter
02 -
2 peeled, cored, and diced apples
03 -
26 grams brown sugar
04 -
2.5 milliliters vanilla extract
05 -
Pinch of salt
06 -
30 to 45 milliliters caramel sauce, plus extra for drizzling
→ Pancakes
07 -
190 grams all-purpose flour
08 -
25 grams sugar
09 -
8 grams baking powder
10 -
5 grams baking soda
11 -
0.5 grams ground cinnamon
12 -
Pinch of salt
13 -
240 milliliters milk
14 -
28 grams melted butter
15 -
2 beaten eggs
16 -
1 medium peeled and grated apple (preferably Granny Smith)
17 -
Butter or cooking spray for greasing
# Guide to Cooking:
01 -
Melt butter in a medium skillet over medium-low heat. Add diced apples and cook, stirring frequently for 2 minutes. Incorporate brown sugar, vanilla extract, and salt; stir to combine. Cook, stirring often, for 5 to 7 minutes until apples soften and sugars dissolve. Stir in caramel sauce and warm for 1 minute. Remove from heat and keep warm.
02 -
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt until combined. Add milk, melted butter, and beaten eggs; whisk gently until just combined to avoid overmixing. Fold in grated apple. Set batter aside while preheating griddle.
03 -
Heat griddle or skillet over medium heat and grease with butter or cooking spray. Pour 60 to 80 milliliters of batter per pancake onto the surface. Cook until bubbles form on the surface, about 2 to 3 minutes. Flip and cook an additional 2 minutes until golden brown. Repeat with remaining batter.
04 -
Remove pancakes from heat. Serve warm topped with caramel apples, additional butter if desired, and a drizzle of caramel sauce.
# Extra Suggestions:
01 -
Resting the batter briefly allows the flour to hydrate, improving texture.