I love this recipe because it layers comforting spices with tender, fluffy pancakes and a rich apple topping. The grated apple inside the batter keeps everything moist, while the warm compote on top makes the whole plate feel like a fall festival in breakfast form. Plus, everything comes together easily with pantry staples and just a few apples.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pancake batter: 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)
For the compote: 2 apples, diced (Honeycrisp or Granny Smith work well) 2 tbsp butter 1/4 cup brown sugar 2 tbsp maple syrup or more brown sugar 1/2 tsp cinnamon Splash of vanilla Pinch of salt Optional: a few tbsp water or apple cider for moisture
Directions
For the pancakes, I start by whisking the dry ingredients together in a large mixing bowl.
In a separate bowl, I whisk the buttermilk, eggs, vanilla, and melted butter until smooth.
I pour the wet ingredients into the dry and stir gently until just combined; a few lumps are perfect. Then I fold in the grated apple.
I let the batter rest for 5–10 minutes while I make the compote.
To cook the pancakes, I heat a lightly greased skillet or griddle over medium heat and scoop the batter on. Once bubbles appear and the edges look set, I flip and cook until golden brown.
For the compote, I melt the butter in a small saucepan over medium heat.
I add the apples and sauté for 2–3 minutes until they begin to soften.
I stir in the brown sugar, maple syrup, cinnamon, vanilla, and salt, letting everything cook for 5–8 minutes until tender and syrupy. I add a splash of water or apple cider if it gets too thick.
To assemble, I stack the pancakes and spoon the warm caramel apple compote generously over the top.
Servings and Timing
This recipe makes about 12 pancakes. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
I swap the grated apple for grated pear for a slightly floral sweetness.
I fold in chopped pecans or walnuts for crunch.
I add a pinch of ginger or cardamom for extra warmth.
I use apple cider in both the batter and compote for deeper apple flavor.
I serve the pancakes with whipped cream, yogurt, or vanilla ice cream when I want dessert vibes.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. I reheat them in a skillet, toaster, or microwave. The compote keeps in the fridge for 3–4 days and warms up nicely on the stove or in the microwave. The pancakes and compote can also be frozen separately for up to 2 months.
FAQs
Why do I let the batter rest?
I let it rest so the flour can hydrate and the leavening can activate, giving me fluffier pancakes.
Can I make the pancakes dairy-free?
Yes, I use plant milk mixed with a splash of vinegar and swap in oil or dairy-free butter.
Why is my compote too thick?
It likely reduced a bit too much; I simply add a splash of water or apple cider to loosen it.
Can I prep the compote ahead of time?
Absolutely. I make it a day or two in advance and warm it before serving.
Can I use whole wheat flour?
Yes, but I often use half whole wheat and half all-purpose to keep the pancakes light.
Conclusion
I love how these fluffy spiced pancakes with caramel apple compote bring all the cozy fall flavors into one comforting stack. They’re warm, tender, and full of seasonal sweetness, making them perfect for any morning when I want something truly special. Whether I treat myself or share them with family, they always disappear fast.
