Apple Cinnamon Buttermilk Pancakes

Apple Cinnamon Buttermilk Pancakes

Enjoy the flavors of fall with an Apple Cinnamon Buttermilk Pancakes breakfast. The perfect way to enjoy a cool crisp fall morning.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Author: Katie's Cucina

Ingredients

  • 3 cups diced apples about 4-5 small apples, peeled
  • 1 tablespoon cinnamon sugar
  • 1 cup of all-purpose flour
  • 1 tablespoon white granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoon milk
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of ground clove
  • 1 teaspoon vanilla extract
  • 1 egg
  • 4 tablespoons salted butter divided
  • Torani Caramel Sauce
  • Whipped Cream

Instructions

  • Peel and dice apples. Place in a bowl, and toss with cinnamon sugar, Mix and set to the side.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in theĀ  buttermilk, milk, cinnamon, nutmeg, clove, vanilla extract, eggs, and 3 tablespoons cooled melted butter. Mix for 30 seconds and all ingredients are blended.
  • Mix in 1 cup of the apple cinnamon diced apples into the batter.
  • Heat a small frying pan with 1 tablespoon butter. Melt, and add in the remaining apples. Cook on medium-high heat, stirring often until golden in color and soft.
  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Pour the batter onto the griddle, using about 1/4 cup for each pancake (or less if you want silver dollar pancakes).
  • Brown on both sides. Remove from griddle and repeat until all the batter is used. Top pancakes with warm fried apples, top with Torani Caramel Sauce and whipped cream.
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!