You haven’t lived until you’ve tried these Caramel Apple Pancakes . Juicy, soft apple pieces are folded into fluffy vanilla and cinnamon pancakes, then finished with a thick, sweet caramel sauce that is completely homemade. It is the kind of breakfast that feels indulgent but still cozy, perfect for slow mornings or when you want pancakes that feel a little extra special.
If you want it slightly punchier or more sensual and indulgent, I can give you an alt version too.
- What Makes This Recipe So Good
- What Goes Into Caramel Apple Pancakes
- How To Make Caramel Apple Pancakes
- Tips For Making Caramel Apple Pancakes
- Recipe FAQ’s
- Caramel Apple Pancakes Recipe
What Makes This Recipe So Good
These Caramel Apple Pancakes stand out because the apples are gently cooked first, allowing them to soften and caramelize before being folded into the batter. That extra step gives you caramelised apple pancakes with real apple flavor in every bite, instead of watery pieces that sink or stay crunchy.
What really sets these caramelized pancakes apart is the balance. The fluffy vanilla and cinnamon batter keeps the sweetness in check, while the warm caramel sauce ties everything together without overpowering the apples. The result is a stack of caramel pancakes that feels indulgent but still light enough to enjoy from the first bite to the last.
What Goes Into Caramel Apple Pancakes
These Caramel Apple Pancakes use simple pantry staples, but a few key ingredients make all the difference.
- Apples: Fresh apples are used twice in this recipe. Finely chopped apples are folded into the pancake batter for moisture and texture, while thinly sliced apples are caramelized separately to create a rich topping with concentrated apple flavor.
- Brown Sugar: Brown sugar is essential for the caramel sauce, adding depth and a slight molasses note that pairs beautifully with the apples.
- Cinnamon: Cinnamon is used in both the pancakes and the caramel apples to tie everything together. It enhances the sweetness of the apples without overpowering them and gives the pancakes their warm, cozy flavor.
- Unsweetened Almond Milk: Almond milk keeps the batter light and balanced, allowing the apples and caramel to shine.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Caramel Apple Pancakes
- Mix The Dry Ingredients: Whisk the flour, baking powder, sweetener or sugar, and cinnamon together in a medium bowl until evenly combined.
- Form Batter: Make a well in the center and add vanilla, egg, apple sauce, butter, and almond milk. Whisk until smooth, then gently fold in the finely chopped apple.
- Heat The Pan: Lightly grease a nonstick pan or a griddle with cooking oil or butter and heat over low to medium heat until evenly warm.
- Cook Pancakes: Pour about 1/4 cup of batter onto the pan and cook until bubbles form and the underside is golden, then flip and cook until set through.
- Cook Apples: While the pancakes cook, combine apples, butter, sugar, cinnamon, and vanilla over low until the butter melts.
- Build The Caramel Sauce: Add half of the milk and stir, bringing the mixture to a gentle simmer until the syrup begins to thicken.
- Thicken And Rest: Add the remaining milk and simmer on low until the apples are soft, then remove from heat and allow the caramel to thicken as it rests.
- Serve And Finish: Stack three pancakes on a plate and generously spoon the warm caramel apple sauce over the top before serving.
These Caramel Apple Pancakes pair beautifully with something savory on the side to balance the sweetness. A serve of Bacon Cheddar Biscuits adds a salty, buttery contrast that keeps the meal from feeling too dessert-heavy, while still fitting right into a cozy brunch table.
If you want to lean fully into a relaxed weekend breakfast, pair the pancakes with Moist Cornbread for extra comfort or a slice of Peanut Butter Chocolate Chip Banana Bread for a sweeter spread that feels indulgent but familiar. Together, these options turn caramel pancakes into a complete brunch moment rather than just a single dish.
Tips For Making Caramel Apple Pancakes
- Use a sweet apple that holds its shape, like Pink Lady or Fuji. Softer apples can turn mushy in the batter, and you want little pockets of apple in every bite of these Caramel Apple Pancakes.
- Keep your heat on the lower side when cooking the pancakes. The apples add extra moisture, so slower cooking helps the centers set properly without overbrowning the outside.
- Let the caramel apples rest for a few minutes before serving. The sauce thickens naturally as it cools slightly, giving you a glossy finish that clings to the pancakes instead of running straight off.
- If your batter feels too thick, add a splash of milk to loosen it. Pancake batter should pour easily but still hold its shape on the pan for fluffy results.
Firm, slightly sweet apples like Pink Lady, Fuji, or Honeycrisp work best. They hold their shape during cooking and give you soft apple pieces instead of mushy bits.
Your heat is likely too high. Apples add natural sugars to the batter, so cooking on low to medium heat helps the pancakes cook through without burning.
Look for bubbles forming on the surface and edges that appear set. The underside should be lightly golden before you flip.
Get afreeeBook!
IngredientsUSMetric1x2x3x
Pancakes
- ▢ 1 1/2 cups plain flour (spelt or all purpose are fine)
- ▢ 2 teaspoons baking powder
- ▢ 1/4 cup natural granulated sweetener/sugar of choice
- ▢ 1 teaspoon ground cinnamon
- ▢ 1 teaspoon vanilla extract
- ▢ 1 x-large egg
- ▢ 2 heaping tablespoons apple sauce if you’re in Australia, I simply use the Coles or Woolies brands
- ▢ 2 tablespoons light butter (I use Flora light) or coconut oil
- ▢ 1 1/2 cups unsweetened almond milk
- ▢ 1 large apple chopped finely
Caramel Apples
- ▢ 1 large apple cored and sliced thinly
- ▢ 2 tablespoons light butter
- ▢ 4 tablespoons brown sugar (or try coconut sugar for a healthier option)
- ▢ 1/4 teaspoon ground cinnamon
- ▢ 1 teaspoon vanilla extract
- ▢ 1/4 cup low fat milk
Instructions
Pancakes:
- In a medium sized bowl, combine flour, baking powder, sweetener/sugar and cinnamon. Make a well in the centre, and add the vanilla, egg, apple sauce, butter/coconut oil and milk, whisking until a smooth batter is formed and free from lumps. Fold the apples through the batter.
- Pour 1/4 cup of batter per pancake onto a non stick pan / griddle sprayed with cooking oil (I use coconut oil), on low – medium heat.
- Cook pancakes as you normally would, flipping when golden and removing when cooked through.
- Meanwhile, make your caramel apples sauce in between flipping pancakes.
Caramel Apples:
- Combine apples, butter, sugar, cinnamon and vanilla in a small saucepan. Cook over low heat until butter is melted. Add half of the milk while stirring and bring to a gentle simmer. When the syrup begins to thicken, add the rest of the milk, stirring again, and simmer on low heat until apples are soft. Set aside and watch the caramel magic happen while it thickens into a heavenly caramel syrup!
- Meanwhile, make the pancakes!
- To serve, place 3 pancakes on plate with apple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Caramel Apple Pancakes
Ingredients
Pancakes
- 1 1/2 cups plain flour (spelt or all purpose are fine)
- 2 teaspoons baking powder
- 1/4 cup natural granulated sweetener/sugar of choice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 x-large egg
- 2 heaping tablespoons apple sauce if you’re in Australia, I simply use the Coles or Woolies brands
- 2 tablespoons light butter (I use Flora light) or coconut oil
- 1 1/2 cups unsweetened almond milk
- 1 large apple chopped finely
Caramel Apples
- 1 large apple cored and sliced thinly
- 2 tablespoons light butter
- 4 tablespoons brown sugar (or try coconut sugar for a healthier option)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup low fat milk
Instructions
Pancakes:
- In a medium sized bowl, combine flour, baking powder, sweetener/sugar and cinnamon. Make a well in the centre, and add the vanilla, egg, apple sauce, butter/coconut oil and milk, whisking until a smooth batter is formed and free from lumps. Fold the apples through the batter.
- Pour 1/4 cup of batter per pancake onto a non stick pan / griddle sprayed with cooking oil (I use coconut oil), on low - medium heat.
- Cook pancakes as you normally would, flipping when golden and removing when cooked through.
- Meanwhile, make your caramel apples sauce in between flipping pancakes.
Caramel Apples:
- Combine apples, butter, sugar, cinnamon and vanilla in a small saucepan. Cook over low heat until butter is melted. Add half of the milk while stirring and bring to a gentle simmer. When the syrup begins to thicken, add the rest of the milk, stirring again, and simmer on low heat until apples are soft. Set aside and watch the caramel magic happen while it thickens into a heavenly caramel syrup!
- Meanwhile, make the pancakes!
- To serve, place 3 pancakes on plate with apple syrup.
