Fluffy Spiced Pancakes with Caramel Apple Compote Recipe
Fluffy Spiced Pancakes with Caramel Apple Compote is a delightful breakfast treat perfect for cozy mornings. These soft, cinnamon and nutmeg-infused pancakes are enhanced with grated apple for moisture and texture, then topped with a warm, sweet caramel apple compote made from sautéed diced apples simmered in brown sugar, maple syrup, and spices. A perfect balance of sweet and spiced flavors that brings autumn vibes to your skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pancakes
- 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 preferred)
Caramel Apple Compote
- 2 apples (diced, Honeycrisp or Granny Smith)
- 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 tbsp water or apple cider for moisture
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth and well blended.
- Mix batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined — some lumps are okay. Fold in the grated apple gently to distribute it through the batter.
- Rest the batter: Let the batter sit for 5 to 10 minutes. This resting period helps develop a fluffier texture in the pancakes.
- Cook the pancakes: Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Scoop batter onto the skillet, cooking until bubbles form on top and edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Remove and keep warm. Repeat with remaining batter.
- Prepare the apple compote: In a small saucepan, melt butter over medium heat. Add diced apples and sauté 2-3 minutes until they begin to soften.
- Add sweeteners and spices: Stir in brown sugar, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Cook, stirring occasionally, until apples are tender and the sauce is syrupy, about 5-8 minutes. If the compote thickens too much, add a splash of water or apple cider to loosen it.
- Serve: Stack the pancakes on a plate, spoon generous amounts of caramel apple compote on top, and optionally add cream, yogurt, or maple syrup as desired. Enjoy warm.
Notes
- Resting the batter helps activate the leavening agents for fluffier pancakes.
- Grated apple in the batter adds moisture and subtle sweetness.
- For a dairy-free version, substitute buttermilk with almond milk plus vinegar, and use oil instead of butter.
- Use tart apple varieties like Granny Smith for balance against the sweetness.
- Adjust sweetness of compote by adding more or less brown sugar or maple syrup to taste.
- Serve immediately for best texture; pancakes can be kept warm in a low oven if needed.
Keywords: fluffy pancakes, spiced pancakes, caramel apple compote, autumn breakfast, apple pancakes, cinnamon nutmeg pancakes
