Spiced Buttermilk Pancakes with Caramelized Apples
After making this recipe for Spiced Buttermilk Pancakes, you may never use a box pancake mix (paid link) again! And once you top those fluffy homemade pancakes with caramelized apples, it will seal the deal. Get ready to dig into a stack of the best pancakes youāve ever made.
Love pancakes? You’ll love my Sweet Potato Pancakes and Light & Fluffy Lemon Ricotta Pancakes
Have you ever wondered how to make pancakes from scratch? They are actually easier than you would think. They’re simple to make, and you probably have the ingredients you need in your pantry right now.
While I’m a fan of waffles and French toast, pancakes are one of my all-time favorites for breakfast. These buttermilk pancakes are fluffy and tender inside, with perfectly crispy, buttery edges along the rim. Everyone in your family will go crazy for these pancakes.
I’ll be honest; I was team #boxedpancakedmix for a long time. But not anymore. Nothing beats homemade pancakes. And when it comes to buttermilk pancakes, there is no comparison. Buttermilk adds a slight tanginess that balances perfectly with those tender, caramel-drenched apples. The buttermilk also makes your pancakes extra light and fluffy. It’s the reason why these pancakes have a perfect texture all the way around.
Ingredients you’ll need to make these pancakes:
- We’ll break the ingredients into “wet” and “dry” because this distinction helps ensure great pancakes. For the dry ingredients, you’ll need all-purpose flour, sugar, baking soda, baking powder, Himalayan pink salt, ground cinnamon, and ground nutmeg.
- For the wet ingredients, combineĀ buttermilk,Ā organic egg,Ā butter, andĀ vanilla extract.
- For the caramelized apple sauce, you’ll need apples, butter, ground cinnamon, evaporated milk, vanilla extract, sugar, and brown sugar.
Tips when making these pancakes:
- We mix the dry and wet ingredients separately for a reason. If you overmix the batter, the result is tough pancakes, and that’s the opposite of what you want. Instead, mix your dry ingredients first and mix your wet ingredients in a separate bowl. Once you combine them, use a light hand. I use a whisk (paid link), since it combines the batter quickly and doesn’t require much mixing. In summary, be gentle. š
- When you’re cooking your pancakes, make sure they areĀ readyĀ to flip before you do. Before flipping your pancakes, look for large bubbles across the surface. This takes 2-3 minutes over medium-high heat. Once flipped, cook on the other side for 1-2 minutes more.
- Don’t have buttermilk? No problem. You can make your own buttermilk by combining 2 tablespoons of lemon juice or white vinegar with 2 cups of regular milk. Set the mixture aside for 10 to 15 minutes, and it’s ready to use.
- These are great to make ahead for busy mornings. Layer parchment paper between the pancakes, or place them on a parchment-lined baking sheet (paid link). You can place them in the fridge for a few days or freeze them in an airtight container or Ziploc bag. To reheat, microwave for 15-20 seconds.
These pancakes are perfect for the Fall and really anytime. Those spiced notes of cinnamon, nutmeg, and vanilla upgrade your traditional buttermilk pancakes to something new and improved. And those caramelized apples bring it all home.
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Spiced Buttermilk Pancakes with Caramelized Apples
After making this recipe for Spiced Buttermilk Pancakes, you may never use a box pancake mix (paid link) again! And once you top those fluffy homemade pancakes with caramelized apples, it will seal the deal. Get ready to dig into a stack of the best pancakes youāve ever made.
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
- For the Pancakes:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp Himalayan pink salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups buttermilk
- 2 organic eggs
- 4 tbsp butter, melted
- 1 tbsp vanilla extract
- For the Caramelized Apples:
- 1 whole apple, sliced and halved
- 1/4 cup butter
- 1/4 tsp ground cinnamon
- 1/4 cup evaporated milk
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1/4 cup brown sugar
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Instructions
- Combine the all-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- whisk (paid link) the buttermilk, eggs, butter, and vanilla extract in a separate bowl.
- Pour the buttermilk mixture into the dry (flour) mixture and whisk (paid link) until smooth. A few small lumps may remain. Do not overmix. Allow your batter to rest for 5 minutes.
- Heat a cast-iron skillet to medium-high. Add butter to the skillet. Once the butter melts, spoon 1/4 cup batter into the skillet. Once the edges are firm and large bubbles form on the pancake surface, flip the pancake over using a spatula (paid link). This will take 2-3 minutes. Once flipped, cook another minute.
- To make the caramelized apples, heat a pan to medium heat and spread the butter evenly. Add the brown sugar and sugar and stir until the ingredients caramelize. Once the sugars begin to bubble slightly, add your apples. Continue cooking and frequently stirring for 1 minute.
- Add half of the evaporated milk and allow to cook for 2 minutes, stirring frequently. Add the remaining evaporated milk and vanilla extract. Stir until combined, and the sauce reaches a silky consistency.
- Remove the pan from the heat and pour sauce over the pancakes.
Notes
- When cooking your pancakes, they are ready to flip when large bubbles appear across the surface. This takes 2-3 minutes over medium-high heat.
- If you don’t have buttermilk, you can make your own by combining 2 tablespoons of lemon juice or white vinegar with 2 cups of regular milk. Set the mixture aside for 10 to 15 minutes before using.
Nutrition
- Calories: 372
- Sugar: 23.6g
- Sodium: 281mg
- Fat: 11.2g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 9.8g
- Cholesterol: 81mg