It’s that time of the year when the aroma of warm spices and crisp apples fills the air, making breakfast time something special. If you are looking to treat yourself to a plate of pure comfort this apple season, these pancakes are for you! Caramel Apple Pancakes is a recipe that combines the beloved flavors of caramel and apples with the fluffy goodness of pancakes.If you are a fan pf caramel apples, you will love these tender pancakes for breakfast.
The grated apple in the pancakes infuses every bite with a burst of natural sweetness and a delightful texture.The homemade caramel syrup takes these pancakes to the next level of indulgence. Made with buttermilk, cinnamon, and a touch of vanilla, these fluffy caramel apple pancakes are the perfect breakfast to go with your morning coffee.
If you want to try another cozy fall pancake recipe for pumpkin pancakes, check out Pumpkin Oatmeal Pancakes.Gingerbread Pancakes are also good for the fall and winter holidays like Christmas morning.
SOME THINGS TO KNOW:FAQ’S
- To create fluffier pancakes, separate the egg yolks from the egg whites before adding them to the pancake mix. Beat the egg whites with an electric mixer until they form soft peaks. When the rest of the pancake batter has been mixed together, gently fold the egg whites into the batter. This step is optional! You can simply add the eggs whole to the batter. You might want to try it though. It does make a difference.
- Read How to Choose the Best Apples for Cooking, Baking and Snacking so you start with the best ingredients.
SPECIAL EQUIPMENT NEEDED:
- Large nonstick pan or griddle
- Medium saucepan
- Large bowl
- You can use whole wheat flour or a gluten-free flour blend or oat flour instead of all-purpose flour if you prefer.
- If cannot find buttermilk at your grocery store, you can make a buttermilk substitute by adding 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup, then filling it up with milk (dairy or non-dairy) to reach the 1 ½ cups mark. Let it sit for a few minutes before using.
- Substitute canola oil with vegetable oil, melted coconut oil, or melted butter.
- If you don’t have a large apple for grating, you can use smaller apples. Feel free to use different varieties for a unique flavor profile.
- You can use regular granulated sugar in place of light brown sugar, although the caramel sauce’s color and flavor may be slightly different.
- To make a dairy-free alternative for the caramel sauce, use canned coconut cream or a dairy-free heavy cream substitute.
- If you’re out of vanilla extract, try substituting it with almond extract or another extract that complements the flavors of the dish.
- Remember, while these substitutions can alter the final taste and texture slightly, they can also offer a personalized twist to the recipe. Feel free to experiment and make adjustments based on your dietary preferences and what you have available in your pantry.
- If you do not want to make the caramel sauce, maple syrup will be delicious too.
HOW TO STORE LEFTOVER CARAMEL APPLE PANCAKES:
- You can store the pancakes in an airtight container in the refrigerator for 3-5 days.
- You can freeze the pancakes in an airtight freezer bag or container for up to 3 months.
HOW TO REHEAT CARAMEL APPLE PANCAKES:
- You can reheat the pancakes, covered on a microwave safe plate in the microwave. Heat at 1-2 minute intervals until heated through.
- You can reheat the pancakes in a pre-heated 350 oven on a baking sheet. It should only take 5-10 minutes to heat them through.
Caramel Apple PancakesPrint This
- 1 ½ cups all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk* see note
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 large apple, peeled, cored, and grated
- CARAMEL SAUCE:
- 4 tablespoons butter
- 1 cup light brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, beat the eggs. If you want to try the added step of beating the egg whites, separate the whites from the yolk. Beat the yolks only in the bowl and place the egg whites into another bowl to be beaten. If you do not want to beat the egg whites, simple add both eggs to the bowl.
Add the buttermilk, canola oil, and vanilla extract to the bowl with the eggs.
If you are beating the egg whites, use an electric mixer and beat them on a medium speed until they have increased in volume, are white and hold soft peaks.
Pour the wet ingredients into the dry ingredients and combine well. Stir in the grated apple.
If you have beaten your egg whites, carefully fold them into the batter. Check out How to Fold Eggs Whites to see how its done.
Heat a griddle, or large skillet over medium low heat. Spray with cooking spray or brush on a very small amount of vegetable oil all over the bottom of the skillet to avoid sticking.
Measure out ¼ cup of the batter for each pancake for the best results. Slowly pour the batter into the pan. Pour in as many as you can leaving enough space so that they do not spread into each other.
Cook for 2 minutes on the first side. You will see little air bubbles start to rise on the top surface of the pancakes.
Turn the pancakes over and cook for 2 minutes on the other side until the pancakes are golden brown.
If you need to make these in batches, you can keep the pancakes warm in a preheated 200 degree oven. Place them on a baking sheet and cover them loosely with a clean dish towel.
Melt butter in a quart sauce pan over medium heat. Add the brown sugar and heavy cream and bring it to a boil. Let it simmer while stirring for 1 minute. Remove from the heat. Do not let it go past this time of it will start to harden and you will not be able to use it over the pancakes.
Stir in the vanilla extract and pour into a serving bowl.
Serve the pancakes on a serving plate with the caramel sauce in a small bowl. You could also add some apple slices to top of the pancakes or a tablespoon of butter.
*You can make your own buttermilk at home. Add 1 ½ tablespoons white vinegar to 1 ½ cup milk and let it sit for 10 minutes.