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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


  • 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


  • 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 the  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.
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