cinnamon pancakes with caramel apple topping

cinnamon pancakes with caramel apple topping~ breakfast meets Fall

Most of y’all know I was sick all last week.  And, this being a food blog- the last thing I wanted to do was cook. So, that meant not a lot of material to post.  However, it did give me a chance to catch up on recipe reading. And make lots of lists. I think I have enough “want-to-make” recipes for the next decade.

There’s more lists going on as well- there is the list of chores I’m behind on, the list of crafts I want to do, people I need to call, places I gotta go…I guess that’s the one productive thing about being sick. It made me make very detail, organized lists.

And… I’m a bit behind on my “get it done by Dec 19th” plan. Oh dear. Hmmm, I will have to make up for that somehow.

Anyway, these pancakes are tasty. And, I’m more of a waffle girl- so, that’s saying a lot. The cinnamon marries so perfectly with the sweet-tart caramel apple topping, and the caramel sauce replaces the syrup you’d normally use- it’s a nice change from the ordinary.

I wish there were more pics to share, but I have to say, I was a bit of a zombie when I was preparing these- and I wasn’t sure if it would even be a post. Bit, they came out so tasty, I had to share it. Hope you enjoy!

cinnamon pancakes with caramel apple topping
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1 large tart apple, peeled and diced
  • 3 tbs butter
  • 1/4 cup brown sugar
  • 1/3 cup heavy cream
  • For the pancakes:
  • 1/2 cup flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  1. In a saucepan over medium heat, melt the butter and dissolve the sugar. Add the apple and cook until tender, add the cream and continue to cook until creamy.
  2. Meanwhile, combine the flour, baking soda, salt in a bowl.
  3. In another bowl, mix the buttermilk, oil, egg, sugar, and vanilla and cinnamon.
  4. Gently fold the mixtures together and cook on a preheated griddle, by 1/4 cup increments.
  5. Flip pancakes once bubbles appear on top, and repeat until all the batter is used up.
  6. Serve with the caramel apples.




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