Delicious Apple Cinnamon Pancakes with Homemade Caramel Apple Topping

Sunday mornings hold a special place in our home, marked by a cherished tradition my nephew and I eagerly anticipate: pancake making! While we’ve experimented with countless variations over the years, these **Apple Cinnamon Pancakes** have quickly become our absolute new favorite. They embody everything a perfect breakfast should be – warm, comforting, and utterly delicious.

This particular recipe was born from a serendipitous moment, utilizing a crisp apple that was just begging to be cooked and some leftover homemade caramel sauce I discovered in the fridge. The combination was pure magic. As the apples and caramel gently simmer together, they release just enough natural liquid to create a sublime caramel syrup, eliminating the need for any other topping. Trust me, once you try this, you’ll be wondering, “Maple who?”

Stacked Apple Cinnamon Pancakes generously topped with a rich, homemade caramel apple syrup and a dollop of melting butter. — Fluffy Apple Cinnamon Pancakes, beautifully stacked and crowned with sweet caramel apple syrup and butter.

These pancakes aren’t just a meal; they’re an experience. They bring the cozy essence of autumn to your plate, no matter the season. The tender, spiced apples infused with caramel create a topping that’s both elegant and incredibly comforting, turning a simple pancake breakfast into a gourmet delight. It’s the kind of dish that makes lazy Sunday mornings even more memorable, filling your home with an aroma that’s simply irresistible.

Essential Ingredients for Fluffy Apple Cinnamon Pancakes

Crafting the perfect pancake starts with simple, high-quality ingredients. For this recipe, I’ve perfected a quick and easy batter that ensures maximum fluffiness and flavor, complementing our rich apple-caramel topping beautifully. You’ll likely have most of these staples already in your pantry.

A selection of fresh ingredients laid out on a kitchen counter, including flour, milk, eggs, butter, baking powder, baking soda, salt, cinnamon, a whole Fuji apple, and a jar of caramel sauce, ready to make Apple Cinnamon Pancakes. — All the fresh ingredients you’ll need to create a batch of delightful Apple Cinnamon Pancakes.

All-Purpose Flour: The foundation of our pancakes. Ensure it’s measured correctly (spooned into a measuring cup and leveled) for the right consistency.
Baking Soda and Baking Powder: These leavening agents work in tandem to create incredibly light and airy pancakes with a beautiful rise. Don’t skip either!
Salt: A pinch of kosher salt enhances all the flavors, balancing the sweetness.
Milk: Whole milk offers the richest flavor and best texture, but 2% milk works well too. Slightly warming it helps the butter melt and ensures a smooth batter.
Unsalted Butter: Melted butter adds unparalleled richness and moisture to the pancakes. Using unsalted allows you to control the overall saltiness.
Eggs: Lightly beaten eggs provide structure and binding, contributing to the fluffy texture.
Cinnamon: A crucial spice, adding a warm, aromatic depth that perfectly complements the apples in both the batter and the topping.
Apples: I highly recommend using a Fuji or Honeycrisp apple. These varieties are known for their crisp texture and tart-sweet balance, which holds up beautifully during cooking without becoming mushy. Their tartness also brilliantly cuts through the sweetness of the caramel, creating a harmonious flavor profile. While you can use other apples like Gala or even Granny Smith for a tarter kick, avoid softer, mealier apples such as Red Delicious or Golden Delicious, as they tend to break down too much.
Caramel Sauce: The star of our topping! Using a good quality, creamy caramel sauce (or better yet, homemade!) is key. This transforms into our luxurious apple syrup as it cooks with the apples.

For precise ingredient measurements and detailed, step-by-step instructions, simply use the JUMP TO RECIPE button at the top of this post, or scroll down to the bottom to find the complete recipe card.

Crafting Your Perfect Apple Cinnamon Pancakes

Making these delicious pancakes is straightforward and enjoyable. The process is divided into two main parts: preparing the fluffy pancake batter and simmering the fragrant caramel apple topping. By following these steps, you’ll achieve a breakfast that tastes like a dream.

Preparing the Fluffy Pancake Batter

The secret to truly fluffy pancakes lies in careful mixing and a crucial resting period. Start by combining all your dry ingredients – flour, sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon – in a large mixing bowl. Whisk them together thoroughly to ensure the leavening agents are evenly distributed.

All the dry and wet ingredients for the pancake batter being combined in a large mixing bowl. — Combining all ingredients in a bowl for the pancake batter.

The fully mixed pancake batter, showing a smooth but slightly lumpy consistency, resting in a bowl and ready for cooking on a hot griddle. — Combining all ingredients in a bowl for the pancake batter.

In a separate microwave-safe measuring cup, gently melt the unsalted butter. Once melted, add the milk to the same cup until it reaches 2 cups, then microwave for about 30-45 seconds. This warms the milk slightly and ensures the butter remains fully melted, making for a seamlessly smooth addition to your dry ingredients. Allow this mixture to cool for 5-10 minutes to prevent cooking the eggs prematurely.

Once cooled, drizzle the milk and butter mixture into the dry ingredients. Whisk gently until just combined. A few streaks of flour are perfectly acceptable and even desirable – overmixing develops gluten, which can lead to tough pancakes. Finally, whisk in the lightly beaten eggs until a nearly smooth, but still slightly lumpy, mixture forms. For the fluffiest pancakes imaginable, allow this batter to rest for at least 10 minutes. This resting period is crucial as it allows the flour to fully hydrate and the leavening agents to activate, creating those coveted light and airy hotcakes.

Simmering the Homemade Caramel Apple Topping

While your pancake batter is resting, dedicate your attention to preparing the star topping. Begin by peeling and dicing your chosen apple (Fuji or Honeycrisp are ideal) into small, uniform pieces. This ensures even cooking and a delightful texture in every bite.

Freshly diced apples, rich caramel sauce, and a sprinkle of cinnamon perfectly combined in a skillet, ready to be cooked into a luscious topping. — Diced apples, caramel, and cinnamon harmoniously arranged in a skillet, awaiting their transformation.

A skillet filled with beautifully cooked diced apples, coated in a glistening, bubbling caramel sauce infused with cinnamon, forming a delectable pancake topping. — Diced apples, caramel, and cinnamon harmoniously arranged in a skillet, awaiting their transformation.

Place the diced apple into a 10-inch sauté pan, then add your homemade caramel sauce and the remaining teaspoon of cinnamon. Cook this mixture over medium heat, stirring occasionally, until the caramel melts completely and comes to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for about 5 minutes. This simmering time allows the apples to soften slightly while infusing them with the rich caramel and cinnamon flavors, creating a thick, pourable “syrup.” Remove the pan from the heat and set it aside; the apples should be perfectly tender and the sauce wonderfully fragrant.

Cooking and Serving Your Pancakes

Now, it’s time to cook your rested pancake batter. Heat a griddle or large non-stick skillet over medium heat. I typically don’t add extra butter to my griddle because my pancakes have plenty of richness from the butter in the batter itself. However, if you adore crispy-edged pancakes, feel free to lightly butter your griddle before each batch. Place about two ounces (approximately a ¼ cup) of batter per pancake onto the warmed surface, cooking two at a time to avoid overcrowding the pan. Cook for 30-45 seconds on the first side, or until bubbles appear on the surface and the edges look set. Then, carefully flip them and cook for another 45 seconds or until golden brown and cooked through.

A glorious stack of Apple Cinnamon Pancakes, generously adorned with a golden caramel apple syrup, a melting pat of butter, and a dusting of cinnamon. — A magnificent stack of Apple Cinnamon Pancakes, gleaming with caramel apple syrup and butter, ready to be savored.

As each pancake finishes cooking, transfer it to a plate. To serve, crown your freshly cooked pancakes with a dollop of butter and a generous spoonful of the warm caramel apples. Don’t forget to drizzle some of the luscious liquid from the pan over the top – this is your homemade “syrup”! Serve immediately and prepare to enjoy a truly unforgettable breakfast that will surely become a cherished tradition in your home too.

Tips for Perfect Pancakes Every Time

Achieving truly perfect pancakes is easier than you might think with a few key techniques. Here are my tried-and-true notes and tips to ensure your Apple Cinnamon Pancakes are consistently delicious:

Don’t Skip the Batter Rest: This is arguably the most critical step for fluffy pancakes. After you’ve mixed your pancake batter, set a timer for at least 10 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender crumb. It also gives the baking powder and baking soda time to start activating, creating those delightful air pockets when they hit the hot griddle. Seriously, let those flapjacks relax!
Efficient Workflow: This recipe is designed to be whipped up seamlessly on a busy weekend morning. As soon as you finish mixing the pancake batter and set it aside to rest, begin preparing your caramel apple topping. Peel and dice the apple, then get the caramel and cinnamon simmering in the skillet. The apples should be perfectly cooked and ready by the time your batter has rested and you’re about halfway through cooking your pancakes. This parallel cooking approach saves a lot of time.
Griddle Temperature is Key: A medium heat is ideal. If your griddle is too hot, the pancakes will burn on the outside before cooking through the middle. If it’s too cool, they won’t brown properly and can become tough. A good test is to sprinkle a few drops of water on the griddle; if they sizzle and evaporate quickly, it’s ready.
Don’t Overmix the Batter: Lumps are good! Overmixing develops gluten, which leads to tough, chewy pancakes instead of light, fluffy ones. Mix until just combined, even if there are a few small lumps of flour remaining.
Serving Suggestions: While butter and the caramel apple syrup are perfect, consider adding a dollop of whipped cream, a scoop of vanilla ice cream for a dessert-like treat, or a sprinkle of toasted nuts for added crunch.
Storage and Reheating: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster, microwave briefly, or warm them on a griddle until heated through. The caramel apple topping can also be stored in the fridge and gently reheated on the stovetop or in the microwave.

Smart Swaps and Considerations

While this recipe is fantastic as written, sometimes dietary needs or pantry availability call for adjustments. Here’s what you should know about substitutions:

Dairy-Free Challenges: If you’re looking for a completely dairy-free recipe, I must be honest – this specific one might not be your best bet. I’ve attempted it with vegetable oil and almond milk, and the pancakes simply don’t achieve the same rich flavor, golden-brown crust, or incredibly fluffy texture. The fat content and protein structure in dairy butter and milk play a critical role here. For a truly successful dairy-free pancake, I would recommend seeking out a recipe specifically formulated for dairy-free ingredients, as it often requires different ratios to compensate.
Gluten-Free Success: Good news for gluten-free eaters! These pancakes can easily be made gluten-free. I highly recommend using King Arthur’s Gluten-Free Measure for Measure Flour. It works perfectly as a direct cup-for-cup substitute for regular all-purpose flour, yielding excellent results without compromising texture or flavor.
Apple Varieties: As mentioned, Fuji and Honeycrisp are my top choices due to their crispness and ability to hold their shape and flavor during cooking. Granny Smith apples are also a fantastic option if you prefer a tarter topping that balances the sweet caramel. Gala apples are another good all-rounder. However, steer clear of very soft apples like Red Delicious or Golden Delicious, as they tend to break down into a mushy consistency when cooked, which isn’t ideal for the topping.
Caramel Alternatives: If you don’t have caramel sauce on hand, a wonderful substitution would be Dulce de Leche. Look for a creamy, buttery variety, not just a thin caramel syrup or ice cream topping. The thicker, richer consistency of Dulce de Leche will create a similar luxurious sauce when simmered with the apples.
Spice Variations: While cinnamon is essential, feel free to add a pinch of other warm spices if you desire. A tiny dash of nutmeg, a whisper of allspice, or a pre-made apple pie spice blend can further enhance the autumnal flavors in both the batter and the apple topping.

A close-up shot of Apple Cinnamon Pancakes, showcasing their fluffy texture and the rich, glossy caramel apple syrup cascading down the sides. — Closer look at the irresistible texture and generous caramel apple topping of our pancakes.

Pancakes for Every Season: Explore More Favorites!

If your love for pancakes extends beyond apple and cinnamon (and I know it does!), then you’re in for a treat. I’ve got a pancake for every mood and every season, ensuring your breakfast table is always exciting and delicious. Here are some other delightful varieties to keep your pancake game strong all year round:

Banana Bliss: Dive into a collection of banana pancake varieties that celebrate this classic fruit. Naturally sweet and wonderfully moist, these are always a crowd-pleaser.
Peanut Butter Power-Up: For a hearty and satisfying start to your day, you absolutely MUST try my Peanut Butter Banana Pancakes. They’re rich, comforting, and packed with flavor, making them perfect for a power breakfast or a decadent brunch.
Dessert for Breakfast: Prepare for pure indulgence with the outrageous and over-the-top Banana Pudding Pancakes. These are a true dessert disguised as breakfast, guaranteed to put a smile on everyone’s face.
Summer’s Sweetest Treat: In the heart of summer, when stone fruits are at their peak, there’s nothing more refreshing than these Peach Pancakes. They are incredibly bright, fresh, and bursting with the sweet, juicy flavors of ripe peaches – the quintessential summer hotcake.
Zesty & Bright: Speaking of bright, my friend’s Lemon Pancakes with Strawberry Sauce are a must-try. They look super summery with their vibrant colors and zesty flavor profile. I know my nephew, who is an absolute strawberry lover, would give them his highest approval!
Fall’s Embrace: As autumn rolls around, my very favorite pancakes are these Pumpkin Spice Pancakes. Fall is my favorite time of year, and these warmly spiced, comforting pancakes are just what you need to usher in the season with cozy flair.
Holiday Cheer: When Christmas rolls around, you simply can’t beat the festive flavors of these Gingerbread Pancakes. Or, for another equally divine holiday option, try these creamy Eggnog Pancakes. Both are absolutely divine and perfect for a holiday breakfast tradition.

Did you make this recipe? I would absolutely love to hear from you! Let me know by leaving a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 18-20, 2-ounce pancakes

Apple Cinnamon Pancakes with Caramel Apple Topping

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

It’s become tradition for my nephew and I to make pancakes on Sunday mornings, and these Apple Cinnamon Pancakes are our new favorite! Topped with a luscious homemade caramel apple syrup, they are truly irresistible.

Ingredients

½ cup Unsalted Butter, melted
1 ½ cups Milk
2 cups All-Purpose Flour
¼ cup Granulated Sugar
1 tablespoon Baking Powder
2 teaspoon Baking Soda
1 teaspoon Kosher Salt
2 teaspoons Cinnamon (divided)
2 lg Eggs, lightly beaten
1 large Fuji Apple, peeled and diced (about 2 cups)
½ cup Caramel Sauce (homemade preferred)

Instructions

In a 4-cup, microwave-safe measuring cup, melt the butter. Then, add milk to the cup until it reaches 2 cups total. Microwave for 30-45 seconds, just enough to warm the milk and ensure the butter is fully melted. Let the mixture cool for 5-10 minutes.

In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, kosher salt, and 1 teaspoon of cinnamon. Whisk well to ensure all dry ingredients are evenly distributed.

Whisk the cooled milk and butter mixture into the dry ingredients until just a few streaks of flour remain. Avoid overmixing. Then, gently whisk in the lightly beaten eggs until a nearly smooth mixture has formed. Let the batter rest for 10 minutes for optimal fluffiness.

While the batter is resting, peel and dice the Fuji apple. Toss the diced apple into a 10-inch sauté pan with the caramel sauce and the remaining teaspoon of cinnamon.

Cook the apples over medium heat, stirring occasionally, until the caramel melts and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes, allowing the apples to soften and the sauce to thicken slightly. Remove from heat and reserve until needed.

On a griddle preheated over medium heat (with or without butter, based on preference – the pancakes are rich enough), place about two ounces (approximately 1/4 cup) of batter per pancake, cooking two at a time. Cook for 30-45 seconds until bubbles appear on the surface and the edges are set. Flip and cook for another 45 seconds or until golden brown.

Remove the cooked pancakes from the griddle. Top immediately with a dollop of butter, a generous serving of the warm caramel apples, and a drizzle of the sauce accumulated in the pan as your homemade “syrup”.

Serve immediately and savor every delicious bite!

Notes

Notes & Tips

After you mix up the pancake batter, be sure to let it rest for at least 10 minutes before you start cooking pancakes. The flapjacks will get really fluffy and thick when they hit the pan if you let them rest. This resting period is crucial for the flour to hydrate and for the leavening agents to fully activate, ensuring a light and airy texture.

This recipe truly can be whipped up all at once on a weekend morning. Just after you mix the pancake batter, set a timer for it to rest, and immediately peel and dice the apple. Add the caramel to the pan with the cinnamon and let it cook. You can even start cooking your pancakes while the apple mixture is still simmering. The apples should be done about halfway through cooking your pancakes, making for an efficient workflow.

Substitutions

If you need a dairy-free recipe, this specific one might not be ideal. I have tried to make it with vegetable oil and almond milk, and the results just don’t achieve the same fluffy texture and rich flavor. The dairy fats are quite integral here, so I wouldn’t recommend swapping them directly for a successful outcome in this recipe.

You can however make these gluten-free with great success! Use this King Arthur Gluten-Free Measure for Measure Flour as a cup-for-cup substitute, and it works perfectly as a flour swap without altering the texture.

You can really use any apple for this, but I would highly suggest using crisp varieties like Honeycrisp, Fuji, or Granny Smith (for a tarter kick) at a minimum. Red Delicious or Golden Delicious apples would likely be too soft and get mushy when you cook them, detracting from the topping’s texture.

A great swap for the caramel would be Dulce de Leche. You want one that is really creamy and buttery, providing a rich consistency, not just a thin caramel syrup or sauce, to achieve the desired luscious topping.

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Warm Spiced Apple Pancakes