Why You’ll Love This Caramel Apple Pancakes

• It’s a complete flavour experience. You’re not just topping pancakes with syrup; you’re building the apple-caramel flavour right into the batter itself. This means every single bite, from the first to the last, is packed with that incredible autumnal taste.
• The texture is absolutely dreamy. We’re talking super fluffy pancakes studded with soft, tender pieces of cinnamon-kissed apple. Then, you pour a warm, homemade caramel sauce over the top that’s just the right consistency—not too thick, not too runny.
• It feels fancy without being fussy. While these look and taste like something from a cosy brunch spot, the process is really straightforward. If you can make basic pancakes and sauté apples, you can absolutely nail this recipe. It’s all about timing and a few simple techniques.
• It’s incredibly versatile. Have leftovers? These pancakes reheat beautifully. You can also prep the apple mixture and even the dry ingredients the night before, making your morning assembly a breeze. It’s a recipe that works with you, not against you.

Ingredients & Tools

• For the Sautéed Apples:
• 2 medium firm-tart apples (like Granny Smith or Honeycrisp), peeled and diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• A pinch of salt
• For the Pancake Batter:
• 240 g all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 360 ml buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• For the Easy Caramel Sauce:
• 100 g brown sugar
• 60 ml heavy cream (double cream)
• 3 tbsp unsalted butter
• 1/2 tsp vanilla extract
• A pinch of salt

Tools: A large mixing bowl, a medium saucepan, a whisk, a spatula, a large non-stick skillet or griddle, and a ladle or measuring cup for pouring the batter.

Using real buttermilk is the secret to that signature tang and incredible fluffiness—it reacts with the baking soda for a great rise. And for the apples, a firmer variety holds its shape beautifully against the heat, giving you those lovely tender-yet-distinct pieces in the final pancakes.

Serves: 4 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip pre-cooking the apples. This step is non-negotiable for the best texture. Raw apples added directly to the batter will release too much water and won’t soften properly, leading to soggy pancakes. Sautéing them first concentrates their flavour and gives them that perfect soft bite.
• Why buttermilk? Buttermilk’s acidity is key. It tenderizes the gluten in the flour, resulting in a more tender pancake, and it creates a fantastic reaction with the baking soda, making the pancakes incredibly light and airy. If you’re in a pinch, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to your measuring cup and then filling it to the 360ml line with regular milk. Let it sit for 5 minutes before using.
• Get your skillet temperature just right. This is the most common pancake pitfall. Too hot, and the outside burns before the inside cooks. Too low, and you get pale, dense pancakes. A good test is to flick a few drops of water onto the surface—if they sizzle and dance around, you’re golden.
• Mise en place is your friend. It’s a fancy term for having all your ingredients measured and ready to go. With a recipe that has a few components, taking five minutes to get everything organised before you turn on the stove will make the whole process feel smooth and stress-free.

How to Make Caramel Apple Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Smoked Bacon or Sausages — The salty, savoury crunch is the perfect counterpoint to the sweet, soft pancakes. It turns the meal into a proper hearty brunch.
• A Light, Citrusy Fruit Salad — A small side of orange segments or grapefruit helps cut through the richness of the caramel and adds a refreshing, bright note to the plate.

Drinks

• A Strong Cup of Coffee — The bitterness of a good dark roast coffee is the ideal partner for the sweetness of this dish. It cleanses the palate beautifully between bites.
• Cold Glass of Milk — A classic for a reason! There’s nothing quite like a cold glass of milk with warm pancakes. It’s comforting and nostalgic.

Something Sweet

• A Scoop of Vanilla Bean Ice Cream — If you’re serving these for dessert (which you totally should!), a scoop of high-quality vanilla ice cream on top takes them to another level of decadence.
• A Dollop of Whipped Cream — For an extra touch of luxury, a cloud of lightly sweetened whipped cream on top of the caramel sauce adds a wonderful creamy texture.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This develops the gluten in the flour, leading to tough, chewy pancakes instead of light and fluffy ones. Mix until just combined, and embrace the lumps.
• Mistake: Flipping the pancakes too early. I’ve messed this up before too—impatience is the culprit! Wait for those bubbles to form and pop on the surface and for the edges to look matte and set. If you flip too soon, you’ll have a messy, undercooked pancake.
• Mistake: Crowding the pan. Giving each pancake enough space ensures they cook evenly and makes flipping much easier. If they’re too close, they’ll steam instead of developing a nice golden crust.
• Mistake: Cooking at the wrong temperature. If your heat is too high, the outside will burn before the inside is done. If it’s too low, the pancakes will be pale and absorb too much grease. Take the time to find that medium heat sweet spot.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the baking powder to start working, which results in a more tender and evenly cooked pancake.
• Tip: Use an ice cream scoop for perfect pancakes. A trigger-release ice cream scoop is fantastic for portioning batter. It’s neat, easy, and ensures all your pancakes are the same size, so they cook at the same rate.
• Tip: Keep finished pancakes warm in the oven. Place them in a single layer on a wire rack set over a baking sheet in a low oven. This keeps them warm and, crucially, prevents the bottoms from getting soggy from trapped steam.
• Tip: Customise your caramel. Feel free to add a tablespoon of bourbon or a dash of rum to the caramel sauce along with the vanilla for a grown-up twist. The flavour is incredible.

FAQs

Can I make the batter ahead of time?
You can, but with a caveat. You can mix the dry ingredients and wet ingredients separately the night before and keep them in the fridge. In the morning, combine them and gently fold in the apples. The batter will be a bit thicker because the flour has hydrated, so you might need to add a tiny splash of buttermilk to loosen it. I don’t recommend mixing the batter completely the night before, as the baking powder will lose its potency and you’ll end up with flat pancakes.

Can I use a different type of apple?
Absolutely! Granny Smith is my go-to for its tartness, which balances the sweetness, but you can use any firm apple. Honeycrisp, Pink Lady, or Braeburn are all excellent choices. I’d avoid very soft apples like Red Delicious, as they can turn to mush when cooked.

My caramel sauce is too thin/thick. What happened?
If it’s too thin, you probably didn’t let it simmer for long enough to thicken. Just cook it for another minute or two. If it’s too thick, it may have cooked a bit too long or your heat was too high. Simply whisk in a tablespoon of warm cream or milk at a time until it reaches your desired consistency. It will also thicken as it cools.

How should I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. The caramel sauce should be stored separately. To reheat, the best method is to warm the pancakes in a toaster or a 180°C/350°F oven for a few minutes until hot. This helps them regain some of their crisp exterior. Microwaving will make them soft.

Can I freeze these pancakes?
Yes, they freeze wonderfully! Place cooled pancakes in a single layer on a baking sheet and freeze until solid (this is called flash-freezing). Then, transfer them to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or oven—no need to thaw—for a quick and delicious breakfast.