Autumn/fall flavours are just the best. Cinnamon, maple, apple, pumpkin – they are all just so yummy! These caramel apple pancakes are the perfect autumn breakfast. Fluffy cinnamon apple pancakes topped with caramelised apples, pecans and maple syrup. So easy to make and delicious for a weekend brunch.
- Vegan: Omit the egg and add an extra 1/4 cup applesauce.
- Gluten Free: Use a 1:1 gluten free flour blend and make sure your baking powder is gluten free too.
- Apple: The apple really makes this recipe but you could try pear too!
Perfect Pancake Tips
- Your batter should be thick, but pourable. Similar to a consistency of melted chocolate or thick cream. If your batter is too thin or too thick, your pancakes won’t spread properly and may not rise well.
- The perfect time to flip your pancakes is when you see lots of bubbles on the uncooked surface. Wait until there are quite a few, not just two or three.
- Use a really good nonstick skillet or frying pan. Pancakes are best made without oil as we want them to be soft and fluffy, not crispy. To make this work your pan needs to be nonstick and you need to wait long enough to flip them.
- Aim to cook 2-3 pancakes in the pan at a time. Too many and they will stick together, too few and your pancakes will be cold before you can eat them!
- Use a 1/4 cup measuring scoop to pour the batter in to the pan, this means you will use the same amount each time and end up with evenly sized pancakes!
Caramel Apple Pancakes
- 1 apple
- 1 tbsp maple syrup
- 2 tbsp water
- 1 tsp cinnamon
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsweetened applesauce see notes
- 1 egg
- 1/2 cup almond milk
- maple syrup
- 2 tbsp chopped pecans
- Core and peel the apple, then chop in to slices.
- Add the apple slices to a saucepan with the maple syrup, water and cinnamon.
- Simmer for 10 minutes until golden and caramelised. Once cooked, turn off the heat and cover to keep warm.
- Meanwhile, add all of the ingredients for the pancakes to a mixing bowl and whisk until smooth. Your mixture should be thick, but pourable. Add a splash more milk if it is too thick.
- Heat a large nonstick frying pan or griddle over medium heat.
- Scoop out 1/4 cup batter and pour in to the frying pan, spread out lightly with the back of the scoop.
- Cook for 2 minutes on each side, watching for lots of bubbles to come through to the top before flipping to the second side.
- Remove once cooked and repeat with remaining batter – I can get about 3 pancakes in my pan at once.
- Stack the pancakes and top with the caramelised apples, pecans and maple syrup.
I hope that you enjoyed this recipe, let me know down below what you think! You may also like my Pumpkin Pancakes for another autumnal breakfast!