These Caramel Apple Pancakes are light, fluffy and absolutely delicious! These easy to make pancakes are made with cinnamon shredded apples and served with a rich and gooey caramel apple topping.
This post is sponsored. All opinions are my own
I love fruit pancakes. These apple pancakes are definitely a family favorite and a recipe I often make, especially during the fall season.
These homemade pancakes are a great way to make any breakfast extra especial and extra delicious! The Caramel apple topping is seriously the best, yummiest, gooey-ooey, drool worthy caramel apple topping ever! (all those are technical terms by the way!)
Apple Pancakes Ingredients
For the Pancakes:
- Dry Ingredients: All-purpose flour, sugar, baking powder, baking soda, ground cinnamon, salt.
- Wet Ingredients: Milk, melted butter, eggs.
- Other: Apples, any type of apple works. Granny Smith, Gala, Honecrisp, Fuji, etc.
For The Apple Pancake Topping:
- Butter
- Apples
- Brown Sugar
- Vanilla Extract
- Salt
- Torani Caramel Sauce
How To Make Apple Pancakes
Making pancakes from scratch is very easy and this simple apple pancake recipe is no different. Detailed directions can be found in the recipe card below.
- Start by making the apple pancake topping: In a skillet, cook the apples in butter over medium-low heat, stirring for about 2 minutes.
- Stir in the brown sugar, vanilla and a pinch of salt. The sugar will start to melt and the apples will release some of their natural juices. Cook stirring frequently for about 5 -7 minutes or until the apples have become tender.
- Stir in the caramel sauce and mix well. As soon as the caramel gets warm, remove from the heat. Set aside and keep the caramel apples warm.
- Time to make the pancakes: In a bowl, whisk together the dry ingredients.
- Add the milk, melted butter and eggs and whisk just until combined. Stir in the grated apples and mix to combine.
- Cook the pancakes: Set the batter aside to rest while you heat the griddle (about 4-5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
- For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2-3 minutes or until bubbles start to form on the surface. Flip and cook for about 2 minutes or until golden brown.
- Serve: Remove the apple pancakes from the griddle and serve topped with the caramel apples, some butter (optional) and an extra drizzle of caramel.
What Is The Secret To Fluffy Pancakes?
There is nothing better than a super fluffy, light and soft pancake. To keep your pancakes from getting tough, don’t overmix the batter! Over mixing results in dense, chewy and tough pancakes.
How Do I Know When To Flip My Pancakes?
Cook your pancakes over medium heat. Your pancakes are ready to flip when large bubbles start to form on the top and the edges are dry and start to get golden.
Storing Leftover Pancakes
Pancakes are one of those recipes that reheat very well. Actually, I like to make extra pancakes to have them again for breakfast during the week. I don’t know about you but my family is always excited when I serve fluffy pancakes for dinner. Delicious, tender, light and fluffy cinnamon apple pancakes for diner? Absolutely!
- Store your homemade pancakes in an airtight container in the refrigerator for 3-4 days.
- You can also freeze pancakes for 2 months. I like to place the pancakes in a single layer on a parchment paper lined baking sheet and freeze it for about 2 hours. Transfer the pancakes to resealable freezer bags or wrap them tightly in plastic wrap and store them in an airtight sealed container in the freezer.
How To Reheat Pancakes
- My favorite method for reheating pancakes is the microwave. Heat in 20 to 30 second intervals until heated through. I also found that reheating the pancakes in a resealable bag (with the bag open) always results in super soft pancakes.
The Best Caramel Apple Topping
To make the best pancakes with the most mouthwatering delicious caramel apples, I used Torani Puremade Caramel Sauce. Torani caramel sauce has a rich, buttery caramel flavor that achieves the authentic burnt brown sugar taste found in artisan caramel.
Although I could drink this sauce straight from the bottle (yes, it’s that good), paired with apples, the sauce is absolutely heavenly.
Apple Pancakes Recipe Tips
- Butter your griddle or pan instead of using cooking spray for extra flavor and extra golden pancakes.
- Don’t press down the pancakes while cooking them.
- Place the cooked pancakes in a warm oven (250 degrees Fahrenheit) while you finish cooking the entire batch.
- These apple pancakes are not just for fall! Apples are always available and this pancake recipe is a great way to add extra fruit into your diet.
- Besides the outrageously delicious caramel apple topping, you can serve these fluffy pancakes with butter and maple syrup.
Take A Look At These Other Pancake Recipes:
- Corn Pancakes
- Pumpkin Pancakes
- Chocolate Chip Banana Pancakes
- Blueberry Pancakes
- Fluffy Japanese Pancake
Caramel Apple Pancakes
Ingredients
For the Caramel Apples
- 2 tablespoons butter
- 2 apples peeled, core, diced
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons Torani Caramel Sauce plus more to drizzle over the top.
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- pinch of salt
- 1 cup milk
- 2 tablespoons butter melted
- 2 eggs beaten
- 1 medium apple peeled and grated (I usually use granny smith)
- Butter or cooking spray for cooking the pancakes
Instructions
To Make the Caramel Apples:
- Melt the butter in a medium skillet over medium-low heat. Stir in the apples and cook, stirring frequently for about 2 minutes.
- Stir in the brown sugar, vanilla and pinch of salt. Mix well to combine. The sugar will start to melt and the apples will release some of their natural juices. Cook stirring frequently for about 5 -7 minutes or until the apples have become tender.
- Stir in the caramel sauce and mix well. Allow the caramel to get warm. This may only take a minute. Remove from the heat and keep warm.
To Make the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add the milk, melted butter and eggs and whisk just until combined. Do not overmix the batter to prevent the pancakes from becoming tough. Stir in the grated apples and mix to combine.
- Set the batter aside to rest while you heat the griddle (about 4-5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
- For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2-3 minutes or until bubbles start to form on the surface. Flip and cook for about 2 minutes or until golden brown.
- Remove the apple pancakes from the griddle and serve topped with the caramel apples, some butter (optional) and an extra drizzle of caramel.
Nutrition
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