There’s something so satisfying about waking up on a crisp fall morning and knowing warm, fluffy apple pancakes are on the menu.
This apple pancake recipe takes classic buttermilk pancakes and folds in freshly grated apple and warm autumn spices to create Autumn pancakes worth lingering over.
Then there’s the caramel apple compote, which honestly might be the best part. It’s buttery, a little syrupy, and spooned generously over the top so it soaks into the apple spice pancakes as you eat.
Whether you’re looking for a fall breakfast recipe that’s comforting and cozy, or need a lazy weekend brunch idea to enjoy with friends, this Fall pancakes recipe is it.
If you love Fall recipes, you may also like this iced apple macchiato or this easy pumpkin spice poke cake.
Why You’ll Love This Apple Pancakes Recipe
They’re packed with real apple flavor: Grated apple goes right into the pancake batter for natural sweetness in every bite, and the caramel apple topping layers on even more.
They’re warmly spiced without being overpowering: A mix of Fall spices runs through the batter, giving these pancakes that cozy, fall-flavored taste.
They’re easy to make ahead and just as easy to enjoy later: The pancakes and compote can be prepped ahead of time, and the pancakes freeze beautifully, so you can whip up a batch now and have a comforting breakfast ready to reheat whenever you want!
Key Ingredients
To make fluffy apple pancakes with caramel apple compote you’ll need the following ingredients.
I cover a few of the key ingredients here, and you can find the specific quantities and steps in the printable recipe card below.
- Buttermilk: When buttermilk reacts with baking soda it makes extra fluffy pancakes with a slightly tangy flavor. You can buy buttermilk, or make your own.
- Spices: I use cinnamon, nutmeg, and allspice to give the pancakes a classic Fall flavor. You could also use a pumpkin spice blend instead of all three individual spices.
- Apples: Any type of apple works for this recipe. Granny Smith apples will give the pancakes a slightly more tart flavor, whereas if you prefer sweet, go for something like a Honeycrisp instead.
- Brown sugar: Pairs beautifully with the Fall spices and adds extra caramelized flavor to the pancakes and compote.
How To Make Spiced Apple Pancakes
Here’s a quick overview of how to make apple breakfast pancakes with caramel apple compote. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a couple of large bowls, and a skillet to get started.
Step 1: Place all the dry pancake ingredients in a bowl and whisk to combine. In a separate bowl add the wet pancake ingredients and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir to combine.
Step 2: Fold in the grated apple and leave the pancake batter to rest for 5-10 minutes. While the pancake batter is resting, prepare the apple compote.
Step 3: Melt the butter and saute the apples in a frypan or saucepan over a medium heat for a few minutes. Add the remaining compote ingredients to the pan. Cook until the apples are tender and the sauce syrupy.
If the sauce thickens too much before the apples are cooked, add a few tablespoons of water to loosen it up while simmering.
Step 4: Cook the pancakes in a hot skillet.
When ready to serve, stack as many pancakes as you like on a plate, add a dollop of Greek yogurt on top (optional but recommended!), then drizzle with several tablespoons of the caramel apple compote.
Recipe Tips For Success
Don’t overmix the batter. Stir the wet and dry ingredients until just combined – a few lumps are totally fine. Overmixing leads to dense, tough pancakes instead of fluffy ones.
Let the batter rest for 5–10 minutes. This gives the baking powder and baking soda time to activate and helps the apple pancakes turn out lighter and fluffier.
What To Serve With Fall Pancakes
A hot pumpkin spice latte or cinnamon coffee would be the perfect Fall coffee pairing for these homemade pancakes.
For a more substantial Fall brunch spread, add some crispy bacon or breakfast sausage. The salty, savory bite is a nice contrast to the sweetness of the caramel apple compote.
How To Store Buttermilk Pancakes
Store: Leftover pancakes and apple compote can be stored in the fridge for 2-3 days. Reheat in the microwave before serving.
Freeze: For an easy make ahead breakfast, cook the pancakes ahead of time, cool completely, then freeze in a freezer-friendly sealed bag with a sheet of parchment paper separating each pancake. Freeze for up to 2 months.
You can also freeze the cooked apple compote.
Reheat: When ready to serve, simply reheat in the microwave, from frozen. The time required will depend on your microwave, but start with 20-30 seconds per pancake and a couple of minutes for the compote.
More Breakfast Recipes To Try
If you love easy breakfast recipes, you may also like to try one of these recipes:
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Apple Pancakes With Caramel Apple Compote
Ingredients
FOR THE PANCAKES
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
- 1 small apple grated
FOR THE COMPOTE
- 2 tablespoons unsalted butter
- 2 medium apples diced
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch cooking salt
Instructions
FOR THE PANCAKES
- Add all of the dry ingredients to a large bowl and use a whisk to combine. Set aside.
- In a separate bowl add the buttermilk, eggs, vanilla extract and melted butter. Whisk to combine.
- Stir the wet ingredients into the dry ingredients until just combined (a few lumps is fine). Fold the grated apple into the mixture.
- Leave the batter to rest for 5-10 minutes while you make the compote.
- When ready to cook, heat a skillet or pancake pan over medium heat. Grease the pan with a little butter, then cook each pancake until bubbles form on the top and the edges are set. Flip and cook until golden. Repeat with the remaining batter.
FOR THE COMPOTE
- In a frypan or small saucepan melt the butter over a medium heat.
- Add the diced apples and saute for 2-3 minutes.
- Stir in sugar, maple syrup, cinnamon, vanilla, and salt. Cook on a medium-low heat, until the apples are tender and the sauce is syrupy, around 5-8 minutes. Add 1-2 tablespoons of water if it thickens too much before the apples are cooked.
To Serve
- To serve, stack pancakes on a plate, top with greek yogurt (optional) and 2-3 tablespoons of caramel apple compote.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
