Caramel Apple Pancakes
Ingredients
For the Caramel Apples
- 2 tablespoons butter
- 2 apples, peeled, cored, and diced
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 to 3 tablespoons prepared caramel sauce, plus more for serving
For the Apple Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- pinch of salt
- 1 cup milk
- 2 tablespoons butter, melted
- 2 large eggs, beaten
- 1 medium apple, peeled and grated
- butter or cooking spray, for the griddle
Instructions
Make the Caramel Apples
- Melt the butter in a medium skillet over medium-low heat. Add the diced apples and cook, stirring frequently, for about 2 minutes.
- Add the brown sugar, vanilla, and salt. Cook, stirring frequently, for 5 to 7 minutes or until the apples are tender and the juices look syrupy.
- Stir in the caramel sauce and cook just until warmed through, about 1 minute. Remove from the heat and keep warm.
Make the Apple Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Add the milk, melted butter, and beaten eggs. Stir just until combined. Do not overmix.
- Gently fold in the grated apple. Let the batter rest for about 5 minutes while the griddle heats.
- Heat a griddle or skillet over medium heat. Lightly coat it with butter or cooking spray.
- Pour ¼ to ⅓ cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles form and the edges look set.
- Flip and cook for approximately 2 minutes, or until golden brown and cooked through.
- Serve topped with the warm caramelized apples and an additional drizzle of caramel sauce.
Notes
- Firm apples such as Granny Smith, Honeycrisp, Pink Lady, and Fuji work best.
- Reduce the heat if the pancakes brown before the centers cook.
- Keep finished pancakes warm in a 250°F oven.
- Refrigerate leftovers for 3 to 4 days or freeze the pancakes for up to 2 months.
Nutrition
Calories: 486 kcal, Carbohydrates: 76 g, Protein: 11 g, Fat: 16 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.5 g, Cholesterol: 130 mg, Sodium: 189 mg, Potassium: 544 mg, Fiber: 5 g, Sugar: 35 g, Vitamin A: 667 IU, Vitamin C: 6 mg, Calcium: 206 mg, Iron: 3 mg
