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Buttermilk pancake stack topped with caramelized apples

Spiced Buttermilk Pancakes with Caramelized Apples

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  • Author: Eric Jones
  • Total Time: 15 minutes
  • Yield: 6 1x


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 you’ve ever made.


Units Scale

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


  1. Combine the all-purpose flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
  2. whisk (paid link) the buttermilk, eggs, butter, and vanilla extract in a separate bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the pan from the heat and pour sauce over the pancakes.



  • When cooking your pancakes, they are ready to flip when large bubbles appear across the surface of the pancake. This will take 2-3 minutes at medium-high heat.
  • If you don’t have buttermilk, 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 before using.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


  • Calories: 372
  • Sugar: 23.6g
  • Sodium: 281mg
  • Fat: 11.2g
  • Carbohydrates: 58g
  • Fiber: 2.5g
  • Protein: 9.8g
  • Cholesterol: 81mg