![Recipe: Caramel Apple Pancakes](https://www.handmadecharlotte.com/wp-content/uploads/2013/09/1-caramel-apple-pancakes.jpg)
I must admit fall is my favorite season. And as much as I dread the endless months of the cold winter, I still get excited when the air becomes crisp, the leaves change color, and apple-picking season has started.
Our family makes a point every year to visit a local apple orchard, bringing home bags of apples and a pumpkin or two. I never seem to run out of ideas to use all the apples; we all take pleasure in pies and crisps and turnovers. But this is the first year I put them in our pancakes, and we were all pleased with the result: a delicious, indulgent, autumn breakfast.
![Recipe: Caramel Apple Pancakes](https://www.handmadecharlotte.com/wp-content/uploads/2013/09/2-caramel-apple-pancakes.jpg)
Caramel Apple Pancakes
This recipe is adapted from Adrianna Adarme’s wonderful cookbook Pancakes.
Dry mix
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet mix
- 1 cup plus 2 tablespoons buttermilk, shaken
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup apple, peeled and grated
- Caramel sauce
- Whipped cream
In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
In a measuring cup or small bowl, measure out the buttermilk. Add the egg, melted butter, and vanilla and whisk until thoroughly combined. Stir in the grated apple.
![Recipe: Caramel Apple Pancakes](https://www.handmadecharlotte.com/wp-content/uploads/2013/09/3-caramel-apple-pancakes.jpg)
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
![Recipe: Caramel Apple Pancakes](https://www.handmadecharlotte.com/wp-content/uploads/2013/09/4-caramel-apple-pancakes.jpg)
Preheat your skillet over medium heat and brush with a teaspoon of vegetable oil. Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite side for 1 to 2 minutes, or until golden brown.
Transfer the cooked pancakes to a baking sheet and place in a preheated 200-degree oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve with gently heated caramel sauce and whipped cream.
![Recipe: Caramel Apple Pancakes](https://www.handmadecharlotte.com/wp-content/uploads/2013/09/5-caramel-apple-pancakes.jpg)
Enjoy!