Introduction

These fluffy spiced pancakes with caramel apple compote make a perfect cozy breakfast or brunch treat. The warm spices in the batter pair beautifully with the sweet, tender apple compote for a comforting and flavorful dish.

A stack of four thick, golden-brown pancakes sits centered on a white plate with circular ridges. On top, there is a generous dollop of smooth white whipped cream, slightly rounded and soft in texture. The whipped cream is topped with small, glossy golden brown apple chunks that look cooked and coated in syrup, with a small drizzle of syrup running down onto the whipped cream and pancake. A few apple pieces rest beside the pancake stack on the plate. The background shows a white bowl filled with more apple topping against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 cup buttermilk (or milk + 1 tbsp vinegar, let sit 5 min)
2 large eggs
1 tsp vanilla extract
2 tbsp melted butter or neutral oil
1 small apple, grated (peeled if you prefer)
2 apples, diced (Honeycrisp or Granny Smith recommended)
2 tbsp butter
1/4 cup brown sugar
2 tbsp maple syrup (or more brown sugar)
1/2 tsp cinnamon
Splash of vanilla extract
Pinch of salt
Optional: a few tablespoons water or apple cider for moisture

Instructions

Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
Step 2: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are fine. Fold in the grated apple.
Step 4: Let the batter rest for 5–10 minutes to help the pancakes become extra fluffy.
Step 5: Heat a skillet or griddle over medium heat and lightly grease it. Scoop batter onto the griddle, cooking until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown.
Step 6: To make the apple compote, melt butter in a small saucepan over medium heat.
Step 7: Add the diced apples and sauté for 2–3 minutes until they begin to soften.
Step 8: Stir in brown sugar, maple syrup, cinnamon, vanilla extract, and salt.
Step 9: Cook the mixture until the apples are tender and the sauce is syrupy, about 5–8 minutes. If too thick, add a splash of water or apple cider to loosen.
Step 10: Serve pancakes stacked with a generous spoonful of caramel apple compote on top. Optionally add cream or your favorite toppings.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness in the compote.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes as a substitute.
For extra fluffiness, avoid overmixing the pancake batter; some lumps are good.
Add chopped nuts like walnuts or pecans to the compote for extra texture and flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Keep the apple compote in a separate container refrigerated for up to 4 days. Reheat pancakes gently in a skillet or microwave and warm the compote before serving.

How to Serve

A stack of seven golden brown pancakes sits in the center of a white plate with a rippled edge, topped with a thick layer of white cream and a heap of glossy, orange-brown cooked apple cubes gently spilling onto the cream. A small wedge has been cut from the stack, with a silver fork lifting a bite that shows the soft, fluffy pancake layers inside. In the background, a white bowl filled with more cooked apple cubes and a few sliced pale yellow apples lie on a white marbled surface, enhancing the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

For best results, make the batter fresh and let it rest briefly before cooking. Storing batter for too long may affect the leavening and texture.

Can I use frozen apples for the compote?

Yes, frozen apples work well. Just thaw and drain any excess liquid before cooking to avoid a watery compote.