Sweet apple pieces are cooked right into these light and fluffy pancakes and get saved with the best homemade caramel sauce of your dreams. This is so indulgently delicious, I'd even suggest adding a scoop of vanilla bean ice cream and serving it on occasion as an amazing dessert!
Course
Breakfast/Brunch
Cuisine
North American
Keyword
apple, buttermilk pancakes, Caramel
Prep Time10minutes
Cook Time7minutes
Total Time17minutes
Servings12large pancakes
AuthorBarry C. Parsons
Ingredients
For the pancake batter
1¾cupsflour
½tspsalt
3tbspsugar
3tspbaking powder
½tspbaking soda
1egg
3tspvanilla extract
1¾cupsbuttermilk
4tbspmelted butter
You will also need
2medium applespeeled and diced
a few pinches of ground cinnamon
Instructions
Sift together the flour, salt, sugar, baking powder and baking soda.
Whisk together the egg, vanilla extract, buttermilk and melted butter.
Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don’t worry about small lumps. The batter will be thick.
Using a ¼ cup measure, pour batter onto a lightly greased griddle on medium heat; it’s best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
Sprinkle on some diced apple pieces and sprinkle each pancake with ground cinnamon before flipping. Cook for 3-4 minutes per side or until the center is fully cooked.
Recipe Notes
A substitute for the buttermilk is soured milk. Just add a tablespoon of lemon juice or vinegar to the measuring cup, then add milk up to 1/34 cups. Let stand a minute and stir before using.