Fluffy, buttermilk pancakes topped with a sweet, spiced, brown butter apple compote. This is the ultimate fall brunch that will have your entire family requesting it again and again. These Apple Cinnamon Pancakes are such a treat! A great way to spend a slow fall morning.
Looking for more Fall Breakfast Inspo? Try some of my faves: Pumpkin French Toast, Chocolate Chip Banana Bread, Crunchy French Toast
Apple season means it’s the perfect time to make these Apple Cinnamon Pancakes. They’re sweet, spiced and everything nice! The perfect recipe to make as we ease into fall.
Apple pie is one of my favorite desserts growing up. So this is my take on apple pie pancakes. Oh and if you’re wondering, these are kid approved. Take a look at this video for proof haha!
These pancakes are featured in my E-cookbook and I absolutely couldn’t wait to share them on the blog. Especially with fall approaching. These Apple Cinnamon Pancakes will quickly become your new favorite.
Here’s how to make Apple Cinnamon Pancakes
The recipe begins by preparing the spiced apple compote.
Step 1: Clean, peel and dice the apples. Then add them to a bowl and add the brown sugar, cinnamon, nutmeg and lemon juice.
Step 2: In a saucepan brown the butter over medium heat stirring frequently. Once the butter browns (caramel color), add in the apples and 1/4 cup of water. Reduce the temperature, and allow the apples to simmer until they soften, stirring periodically. Next, pour in the cornstarch slurry and allow the sauce to thicken. After about 7-10 minutes, remove from the heat.
For the buttermilk pancakes
Step 1: In a large bowl, combine the dry ingredients. Flour, sugar, salt, baking powder, baking soda and cinnamon. Stir to combine.
Step 2: Next, add in the buttermilk egg, vanilla and mix until just combined.
Step 3: In a large skillet or griddle, over medium heat, add butter and olive oil. Once the butter/oil mixture begins to bubble, ladle 1/3 cup of batter into the pan for each pancake.
Step 4: When the pancakes begin to bubble, flip to the opposite side and cook until golden brown, about 2 minutes.
Step 5: Layer your buttermilk pancakes and top with apple cinnamon compote or throughout each pancake layer. Serve with syrup and whipped cream.
What you’ll need
For the buttermilk pancakes
- All purpose flour
- Baking powder
- Baking soda
- salt
- Granulated sugar
- Buttermilk
- 1 egg
- vanilla bean paste or vanilla extract
- cinnamon
- butter unsalted
- olive oil
For the Apple Cinnamon Compote
- Honey crisp apples, peeled, cored and diced.
- Butter unsalted
- Brown sugar
- cinnamon
- nutmeg
- lemon juice
- cornstarch slurry
Tips & Tricks
- A few of my favorite apples to use, Honey crisp, Fuji, Gala or Granny Smith work great as an apple topping. You can also mix and match the apples to give the ultimate apple mix.
- Be sure not to over mix your pancake batter. This will result in tough pancakes. Mix until just combined (when the flour incorporates into the batter) This will result in a airy, soft pancake.
- If you’re short on time, feel free to use your favorite Pancake mix in stead of making pancakes from scratch.
- To make perfect pancakes I highly recommend adding butter and olive oil on medium low. This gives buttery golden pancakes with crispy edges. THE best!
If you try these Apple Cinnamon Pancakes please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
The Best Apple Cinnamon Pancakes
Ingredients
- Use your favorite pancake mix OR ..
- 1 cup All purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1 cup buttermilk
- 1 egg
- 1/2 tbsp vanilla bean paste or vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp butter unsalted
- 1 tbsp olive oil
Apple Compote
- 1-2 honey crisp apples peeled cored and diced.
- 2 tbsp butter unsalted
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 lemon juice
- 1 tbsp cornstarch
- 1/2 cup water
Instructions
For the buttermilk Pancakes
- In a large bowl combine flour, sugar, salt, baking powder, baking soda, and cinnamon. Whisk until combined.
- Add in buttermilk, egg, vanilla and mix until just combined.
- In a large skillet or griddle, over medium heat, add butter and olive oil. Once the butter/oil mixture begins to bubble, ladle 1/3 cup of batter onto the pan for each pancake. When the pancake begins to bubble, flip to the opposite side and cook until golden brown.
For the Apple Compote
- Wash, peel & dice apples.
- In a bowl, combine diced apples, lemon juice, brown sugar, cinnamon and nutmeg. Mix until well coated.In a small bowl, combine 1/4 cup of water and 2 tbsp of cornstarch.
- Mix until the cornstarch dissolves and set aside. In a saucepan over medium heat, add 2 tbsp of butter, diced apples and 1/4 cup of water. Bring to a low simmer, stirring periodically.
- Once the sauce begins to bubble, reduce heat and add in cornstarch slurry. (1/4 cup water +1 tbsp cornstarch
- Continue to simmer until apples are tender and the sauce thickens. Remove from heat.
- Layer the buttermilk pancakes and top with apple compote or throughout each pancake layer. Serve with syrup and whipped cream.
Notes
- A few of my favorite apples to use, Honey crisp, Fuji, Gala or Granny Smith work great as an apple topping. You can also mix and match the apples to give the ultimate apple mix.
- Be sure not to over mix your pancake batter. This will result in tough pancakes. Mix until just combined (when the flour incorporates into the batter) This will result in a airy, soft pancake.
- If you’re short on time, feel free to use your favorite Pancake mix in stead of making pancakes from scratch.
- To make perfect pancakes I highly recommend adding butter and olive oil on medium low. This gives buttery golden pancakes with crispy edges. THE best!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
