Caramel Apple Pancake Recipe | Fluffy Fall Breakfast Idea

These Caramel Apple Pancakes are light, fluffy and absolutely delicious. Made with shredded cinnamon apples and finished with a rich, gooey caramel apple topping, they’re an easy way to elevate any breakfast or brunch.

This post is sponsored. All opinions are my own.

I love fruit pancakes, and these apple pancakes are a family favorite—especially in the fall. They’re tender, full of apple flavor and make breakfast feel special.

The caramel apple topping is the highlight: warm, sticky, and full of buttery caramel flavor. It pairs beautifully with the spiced apple pancakes for a comforting, crowd-pleasing plate.

✔️ Apple Pancakes Ingredients

For the Pancakes:

• Dry: All-purpose flour, sugar, baking powder, baking soda, ground cinnamon, salt.
• Wet: Milk, melted butter, eggs.
• Other: One grated apple (any variety – Granny Smith, Gala, Honeycrisp, Fuji, etc.).

For the Caramel Apple Topping:

• Butter
• Apples, peeled and diced
• Brown sugar
• Vanilla extract
• Pinch of salt
• Caramel sauce (for stirring and extra to drizzle)

🔎 How To Make Apple Pancakes

These pancakes are straightforward to make from scratch. The recipe below includes the full ingredient list and step-by-step instructions.

• Make the caramel apple topping: Melt butter in a skillet over medium-low heat, add diced apples and cook, stirring, for about 2 minutes.
• Add brown sugar, vanilla and a pinch of salt. Stir and cook for 5–7 minutes until the apples are tender and the sugar starts to melt.
• Stir in the caramel sauce until warmed through, then remove from heat and keep warm.

• Prepare the pancake batter: In a large bowl whisk together the dry ingredients.
• Whisk in the milk, melted butter and eggs until just combined. Fold in the grated apple. Be careful not to overmix; a few lumps are okay.
• Cook the pancakes: Let the batter rest while you heat a griddle for 4–5 minutes. Grease the surface with butter. For each pancake spoon 1/4 to 1/3 cup of batter onto the griddle. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
• Serve: Stack pancakes and spoon the warm caramel apple topping over them. Add a pat of butter and an extra drizzle of caramel if desired.

✔️ Storing Leftover Pancakes

These pancakes reheat very well, so it’s handy to make extras. Store cooled pancakes in an airtight container in the refrigerator for 3–4 days.

• To freeze, arrange pancakes in a single layer on a parchment-lined baking sheet and freeze for about 2 hours. Transfer to resealable freezer bags or wrap tightly and store for up to 2 months.

🔎 How To Reheat Pancakes

• The microwave is quick—heat in 20–30 second intervals until warmed through. Reheating in an open resealable bag helps keep pancakes soft.

✔️ The Best Caramel Apple Topping

For the caramel element I like a rich caramel sauce stirred into the cooked apples and drizzled over the finished pancakes. The sauce gives a buttery, deep caramel taste that complements the apples perfectly.

Use your favorite caramel sauce—warmed and mixed with the apples it becomes a luscious topping that turns ordinary pancakes into a special treat.

Try these other pancake ideas:

• Corn Pancakes
• Pumpkin Pancakes
• Chocolate Chip Banana Pancakes
• Blueberry Pancakes
• Fluffy Japanese Pancake

Caramel Apple Pancakes

5 from 1 review

Kathy McDaniel

These Caramel Apple Pancakes are light, fluffy and made with cinnamon-shredded apples, topped with a gooey caramel apple sauce.

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Prep 10 mins

Cook 15 mins

Total 25 mins

Makes 4 servings

Ingredients

For the Caramel Apples

• 2 tablespoons butter
• 2 apples, peeled, cored and diced
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2-3 tablespoons caramel sauce, plus more to drizzle

For the Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 1 cup milk
• 2 tablespoons butter, melted
• 2 eggs, beaten
• 1 medium apple, peeled and grated
• Butter or cooking spray for cooking the pancakes

Instructions

To Make the Caramel Apples:

1. Melt the butter in a medium skillet over medium-low heat. Add the diced apples and cook, stirring frequently, for about 2 minutes.
2. Stir in the brown sugar, vanilla and a pinch of salt. Cook, stirring frequently, for 5–7 minutes until the apples are tender and the sugar dissolves.
3. Stir in the caramel sauce and heat briefly until combined. Remove from heat and keep warm.

To Make the Pancakes:

1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
2. Add the milk, melted butter and eggs and whisk just until combined. Stir in the grated apple. Do not overmix.
3. Let the batter rest while you heat a griddle for about 4–5 minutes. Grease the griddle with butter.
4. For each pancake drop 1/4 to 1/3 cup of batter onto the griddle. Cook 2–3 minutes until bubbles form, then flip and cook 2 more minutes until golden brown.
5. Remove from the griddle and serve topped with the warm caramel apples and a drizzle of extra caramel.

Nutrition

Calories: 486 kcal, Carbohydrates: 77 g, Protein: 10 g, Fat: 16 g

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