Description
Fluffy buttermilk pancakes filled with caramelized apples and drizzled with warm caramel sauce—perfect for cozy fall mornings or indulgent weekend brunch.
Ingredients
For the Pancakes:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
For the Caramelized Apples:
2 medium Granny Smith or Honeycrisp apples, peeled and diced
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
For Serving:
Warm caramel sauce (store-bought or homemade)
Instructions
1. Heat butter in a large skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until tender and caramelized. Set aside half for the batter and half for topping.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Batter should be lumpy. Gently fold in half of the caramelized apples.
5. Heat a griddle or skillet over medium-low and lightly butter it. Pour ¼ cup of batter per pancake. Cook 2–3 minutes, flip, and cook 1–2 minutes more.
6. Stack pancakes, top with remaining caramelized apples, and drizzle with warm caramel sauce. Serve immediately.
Notes
For best results, use fresh apples and cook them until just tender—not mushy. The batter should not be overmixed to maintain fluffy texture. Try the homemade caramel sauce if you have an extra 5 minutes—it’s worth it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American