Apple Pancakes With Caramel Apple Compote

apple buttermilk pancakes with yogurt and apple compote.

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Apple Pancakes With Caramel Apple Compote

Enjoy this Fall apple pancake recipe made with warm spices and grated apple, topped with a rich caramel apple compote. An easy, cozy addition to your fall breakfast and brunch recipes lineup.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Rachel Rodda

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

Apples: I leave the skin on the apples for both the pancakes and compote, but feel free to peel them first if you prefer. Any type of apples will work, Granny Smith apples are great for a tart flavor, HoneyCrisp for a naturally sweet flavor.

Buttermilk: Buy from the grocery store or make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Leave to sit for 5 minutes before using.

Store: Leftover pancakes can be stored in the fridge for 2-3 days. Reheat in the microwave.

Freeze: To freeze pancakes, leave them to cool completely, then freeze in a sealed freezer bag with a piece of parchment paper between each pancake. Reheat in the microwave from frozen.

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