I love using fresh fruit in my recipes. These Apple Cinnamon Pancakes with Caramel Syrup have fresh apples mixed right into the batter. They are a perfect breakfast all year round. The Caramel Syrup is to die for too!
You know me, I use shortcuts when I can so these pancakes start with the Krusteaz pancake mix. Did you know that IHOP uses the Krusteaz mix in their restaurants?
This recipe makes about 28 pancakes. Yes, I always make a lot because what doesn’t get used goes into a gallon zip lock bag and gets put in the fridge. Then on busy school mornings, the kids get them out and toast them in the toaster for a quick breakfast.
Apple Cinnamon Pancakes with Caramel Syrup:
Pancakes
- 2 fresh apples (I use fuji or gala)
- 2 teaspoons good cinnamon
- 4 cups Krusteaz pancake mix
- 3 cups water (more or less depending on how thick or thin you like your batter)
Caramel Syrup:
- 1 cup packed brown sugar
- 1/2 cup milk (or if you want it really rich, cream)
- 1 teaspoon vanilla
- 4 tablespoons butter
To make the pancakes:
1. Mix the water and pancake batter in a pitcher with a whisk. Set aside.
2. Peel and slice the apples.
3. Put the apples in the food processor and chop on low speed until the consistency of apple sauce. Only a few seconds.
4. Mix the apples into the pancake batter, then add the cinnamon and stir well.
5. Preheat your griddle to 350 degrees.
6. When the griddle is heated up, swipe a butter stick over it to grease it.
7. Using a cookie scoop, or the spout of the pitcher, pour the pancake batter onto the griddle, making circles, about 1 inch apart from each other.
8. When the middle is bubbling and the edges are looking dry, turn the pancakes over and cook until done. About one more minute.
As you can see, I’m an expert pancake stacker!
To make the Caramel Syrup:
1. Mix the brown sugar, milk, butter and salt in a saucepan over medium-high heat.
2. Whisk while cooking for 5-7 minutes, or until it thickens.
3. Add the vanilla and cook for about another minute.
4. Remove from heat and let cool until ready to serve on pancakes.
Apple Cinnamon Pancakes with Caramel Syrup:
Pancakes
- 2 fresh apples (I use fuji or gala)
- 2 teaspoons good cinnamon
- 4 cups Krusteaz pancake mix
- 3 cups water (more or less depending on how thick or thin you like your batter)
Caramel Syrup:
- 1 cup packed brown sugar
- 1/2 cup milk (or if you want it really rich, cream)
- 1 teaspoon vanilla
- 4 tablespoons butter
To make the pancakes:
1. Mix the water and pancake batter in a pitcher with a whisk. Set aside.
2. Peel and slice the apples.
3. Put the apples in the food processor and chop on low speed until the consistency of apple sauce. Only a few seconds.
4. Mix the apples into the pancake batter, then add the cinnamon and stir well.
5. Preheat your griddle to 350 degrees.
6. When the griddle is heated up, swipe a butter stick over it to grease it.
7. Using a cookie scoop, or the spout of the pitcher, pour the pancake batter onto the griddle, making circles, about 1 inch apart from each other.
8. When the middle is bubbling and the edges are looking dry, turn the pancakes over and cook until done. About one more minute.
To make the Caramel Syrup:
1. Mix the brown sugar, milk, butter and salt in a saucepan over medium-high heat.
2. Whisk while cooking for 5-7 minutes, or until it thickens.
3. Add the vanilla and cook for about another minute.
4. Remove from heat and let cool until ready to serve on pancakes.
Enjoy!
Annette
Annette, these are calling my name! They look amazing!!
How much salt is used in the syrup for the apple cinnamon pancakes?
No salt unless you want to. If you do I’d only use a pinch