American Pancakes with Apples and Caramel Sauce Recipe
These pancakes taste like a cross between apple pie and breakfast flapjacks: cinnamon apple pieces inside, a simple caramel sauce from the pan on top. In the US, this kind of “dessert for breakfast” is nothing unusual, especially on autumn weekends when apples are everywhere. It’s a great way to turn an ordinary breakfast into a little celebration at the table.
These pancakes combine the comfort of apple pie with the fluffiness of American-style pancakes, all finished with a quick homemade caramel sauce. They turn simple ingredients into a brunch-worthy treat that feels indulgent but is easy to make at home.
Chef's tips
Don’t overmix the batter once you add the flour and apples – a few small lumps are fine and will keep the pancakes fluffy. If the caramel sauce thickens too much, whisk in a splash of cream or milk over low heat until smooth again.
How to serve
Serve the pancakes in tall stacks with warm caramel sauce, a spoonful of thick yogurt or whipped cream, and a sprinkle of extra cinnamon. For a bigger brunch spread, add scrambled eggs and fresh fruit on the side.
Ingredients
- wheat flour - 220 g
- baking powder - 8 g
- sugar white - 30 g
- salt - 1 pinch
- egg - 1 piece
- milk - 260 ml
- butter - 40 g
- apple - 2 pieces
- cinnamon ground - 1 teaspoon
- sugar brown - 80 g
- cream - 80 ml
- butter - 30 g
- vegetable oil
Preparation
- Peel the apples, remove the cores and cut into small cubes. Mix them in a bowl with half of the cinnamon (0.5 teaspoon).
- In a large bowl, mix the flour, baking powder, white sugar and a pinch of salt.
- In another bowl, whisk the egg with the milk, add the melted, cooled butter and mix.
- Pour the wet ingredients into the dry and stir briefly with a spoon, just until combined. Gently fold in the chopped apples, trying not to overmix.
- Make the caramel sauce: in a small frying pan or saucepan melt 30 g of butter over medium heat. Add the brown sugar and stir for 2–3 minutes, until it starts to melt and form a thick mass.
- Pour in the cream (be careful, it may bubble vigorously) and stir for another 2–3 minutes, until the sauce is smooth and slightly thickened. Add the remaining cinnamon, stir and leave on very low heat or cover so it doesn’t set too quickly.
- Heat a frying pan over medium heat and lightly grease it with oil. Spoon about 2 tablespoons of batter per pancake, forming circles.
- Fry the pancakes for 2–3 minutes, until lots of small bubbles appear on the surface and the edges are slightly set. Flip and fry for another 1.5–2 minutes, until golden.
- Stack the finished pancakes on plates and drizzle with warm caramel sauce just before serving.
Storage
Store leftover pancakes in an airtight container in the fridge and reheat gently in a dry pan or in the oven. Keep the caramel sauce in a jar in the fridge and warm it before using so it becomes pourable again.
I like to leave some apple pieces slightly larger for a more “apple pie” feel in every bite. These pancakes are especially good on chilly mornings when you want something cozy and a bit festive.
