Cozy, soft pancakes with warm fall spices and a buttery caramel apple topping—perfect for brunch or a sweet breakfast treat.

For the pancake batter:

1 ½ cups all-purpose flour

2 tbsp brown sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

1 cup buttermilk (or milk + 1 tbsp vinegar, rested 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 caramel apple compote:

2 apples, diced (Honeycrisp or Granny Smith)

2 tbsp butter

¼ cup brown sugar

2 tbsp maple syrup (or additional brown sugar)

½ tsp cinnamon

Splash of vanilla extract

Pinch of salt

Optional: a few tbsp water or apple cider for moisture

Cook Mode Prevent your screen from going dark

Make the pancakes:

In a mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.

In another bowl, whisk together buttermilk, eggs, vanilla, and melted butter.

Pour wet ingredients into dry and gently stir until just combined. Fold in the grated apple.

Let batter rest 5–10 minutes to help pancakes get extra fluffy.

Heat a greased skillet or griddle over medium heat. Scoop batter and cook until bubbles form and edges set. Flip and cook until golden brown.

Make the compote:

In a saucepan over medium heat, melt butter.

Add diced apples and sauté for 2–3 minutes.

Stir in brown sugar, maple syrup, cinnamon, vanilla, and salt.

Cook 5–8 minutes, until apples are tender and the sauce is syrupy. Add water or apple cider as needed for consistency.

Assemble:
Stack pancakes and top generously with warm compote. Add whipped cream or drizzle with extra maple syrup if desired.

Grating the apple into the batter adds moisture and subtle flavor without chunks.

Pancakes freeze well—store extras in an airtight bag and reheat in a toaster.

The compote also works beautifully over oatmeal or ice cream.

Adjust spice levels to taste — more cinnamon or a pinch of clove can enhance fall vibes.