Fluffy Spiced Pancakes With Caramel Apple Compote
These soft, cozy pancakes are spiced with cinnamon, nutmeg, and allspice, then topped with a warm, buttery caramel apple compote. Perfect for a fall brunch, a weekend breakfast treat, or even dessert.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert
Servings: 12 pancakes
For the pancake batter:
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 cup buttermilk or milk + 1 tbsp vinegar, let sit 5 min 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter or neutral oil
- 1 small apple grated (peeled if you prefer)
For the compote:
- 2 apples diced (Honeycrisp or Granny Smith for balance)
- 2 tbsp butter
- 1/4 cup brown sugar
- 2 tbsp maple syrup or more brown sugar
- 1/2 tsp cinnamon
- Splash of vanilla
- Pinch of salt
- Optional: a few tbsp water or apple cider for moisture
For the pancakes:
In a large mixing bowl, whisk together all the dry ingredients so they’re evenly combined.
In a separate bowl, whisk the buttermilk, eggs, vanilla, and melted butter until smooth.
Pour the wet ingredients into the dry and gently stir until just combined — a few lumps are totally fine. Fold in the grated apple.
Let the batter rest for about 5–10 minutes while you whip up the compote (this helps the pancakes get extra fluffy).
Heat a skillet or griddle over medium heat and lightly grease it. Scoop the batter on, cooking until bubbles form on top and the edges look set. Flip and cook the other side until golden brown.
For the compote:
In a small saucepan, melt the butter over medium heat.
Add the apples and sauté for 2–3 minutes until they start to soften.
Stir in the sugar, maple syrup, cinnamon, vanilla, and salt.
Let it cook until the apples are tender and the sauce turns syrupy, about 5–8 minutes. If it thickens too much, add a splash of water or apple cider to loosen it up.