Fluffy Spice Pancakes with Caramel Apple Compote

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Fluffy Spice Pancakes with Caramel Apple Compote

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 pancakes (serves 4–6)

Nutrition Facts (Per 1 Pancake with 2 tbsp Compote.)

Calories: 170
Total Fat: 6g
Saturated Fat: 2.5g
Cholesterol: 35mg
Sodium: 190mg
Carbohydrates: 26g
Fiber: 1g
Sugars: 11g
Protein: 3g

A fork lifts a bite from a stack of pancakes topped with whipped cream and diced fruit on a white plate.
A plate with a stack of pancakes topped with whipped cream and diced fruit, with a fork holding a slice of the pancakes.

How To Make Fluffy Spice Pancakes with Caramel Apple Compote

Various baking ingredients including flour, eggs, milk, vanilla extract, spices, melted butter, and shredded apples arranged in small bowls on a marble surface.

Pancake Batter:

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ 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)
A bowl of chopped apples is surrounded by small glass bowls containing maple syrup, brown sugar, ground cinnamon, a pat of butter, and vanilla extract on a marble surface.

Caramel Apple Compote:

Ingredients:

  • 2 apples, diced (Honeycrisp or Granny Smith for balance)
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 2 tbsp maple syrup (or more brown sugar)
  • ½ tsp cinnamon
  • Splash of vanilla
  • Pinch of salt
  • Optional: a few tbsp water or apple cider for moisture
A stack of pancakes topped with whipped cream and diced peaches on a white plate, with a fork holding a cut piece in the foreground.

Step-by-Step Guide

Pancake Batter:

1. In a large bowl, whisk together the dry ingredients.

  • A white mixing bowl with a handle contains a mound of flour on a marble countertop.
  • A white mixing bowl with flour inside sits on a marble surface. A measuring cup above the bowl contains spices and baking powder, about to be added to the flour.
  • A white mixing bowl containing flour and cinnamon sits on a marble countertop.
  • A glass bowl of brown sugar is being poured into a large white mixing bowl containing flour and spices on a marble surface.
  • A white mixing bowl with flour, cinnamon, and brown sugar on a marble countertop.
  • A white mixing bowl containing dry flour mixture sits on a marble countertop, with a wooden-handled whisk partially visible beside it.

2. In another bowl, mix buttermilk, eggs, vanilla, and melted butter.

  • A glass bowl with two cracked eggs is held above an empty stainless steel mixing bowl on a marble countertop, alongside a wooden spoon.
  • A metal bowl with two eggs and some milk being poured in, on a marble countertop with a wooden spoon beside it.
  • A glass bowl of melted butter is being poured into a metal mixing bowl containing milk and eggs on a marble countertop.
  • A hand pours vanilla extract from a small glass bowl into a metal mixing bowl containing melted butter, milk, and eggs on a marble countertop.

3. Stir the wet ingredients into the dry until just combined (a few lumps are fine).

  • A metal bowl with beaten eggs is being poured into a white bowl containing flour on a marble countertop.
  • A white mixing bowl containing a light brown batter sits on a marble countertop.

Fold in the grated apple.

  • A white mixing bowl containing a thick beige batter topped with a mound of shredded, orange-colored ingredients on a marble surface.
  • A white mixing bowl with light brown batter inside, placed on a white marble surface.

4. Let the batter rest for 5–10 minutes while you make the compote.

5. Heat a skillet over medium heat, grease it lightly, and cook pancakes until bubbles form on top and edges are set.

Flip and cook until golden.

Three golden brown pancakes cooking in a black nonstick frying pan on a white marble surface.
A plate with a variety of golden-brown pancakes arranged in a circle on a white cloth, set on a marble surface.

Caramel Apple Compote:

1. In a small saucepan, melt butter over medium heat.

  • A small stack of butter slices in a black saucepan on a marble countertop, with bowls of chopped apples and other ingredients nearby.
  • A saucepan with melted butter sits on a marble countertop, next to a bowl of diced apples and a small glass bowl of vanilla extract.

2. Add apples and sauté for 2–3 minutes.

A saucepan filled with chopped apples sits on a marble surface, with small bowls of cinnamon and vanilla extract nearby.

3. Stir in sugar, maple syrup, cinnamon, vanilla, and salt.

  • A saucepan filled with chopped apples, with a bowl of brown sugar being poured in; other ingredients in small bowls are nearby on a marble countertop.
  • A saucepan with chopped apples, a bowl of liquid being poured in, and two small bowls with spices and vanilla extract on a marble countertop.
  • A glass bowl of ground cinnamon is being added to a saucepan with chopped apples on a marble countertop.
  • A saucepan with chopped apples and spices, with a glass bowl of liquid being poured in, on a white marble surface.
  • A saucepan filled with chopped apples, brown sugar, and ground cinnamon on a white marble surface.
  • A saucepan filled with small diced apples cooked in a brown liquid sits on a white marble surface.

4. Cook until apples are tender and the sauce is syrupy, 5–8 minutes.

Add a splash of water or cider if it thickens too much.

A stack of pancakes topped with whipped cream and diced peaches sits on a white plate with a fork beside it.
A stack of pancakes topped with whipped cream and diced caramelized apples on a white plate, with a fork beside the pancakes.

FAQ

Q: Can I make the batter ahead of time?

A: Yes, you can prepare the batter a few hours in advance and refrigerate it. Stir gently before using.

For best fluffiness, add baking soda just before cooking.

Q: What type of apples work best?

A: Granny Smith for a tart contrast or Honeycrisp for a naturally sweet flavor.

Q: Can I freeze the pancakes?

A: Yes! Let them cool completely, then freeze with parchment between layers.

Reheat in the toaster or microwave.

Q: Is there a dairy-free option?

A: Use plant-based milk + vinegar, and dairy-free butter or oil.

A stack of pancakes topped with whipped cream and diced peaches on a white plate with a fork, set on a white napkin.
A stack of pancakes topped with whipped cream and diced cooked apples sits on a white plate with a fork, next to cinnamon sticks and a bowl of more apple topping.

Fluffy Spice Pancakes with Caramel Apple Compote

Print Recipe
A stack of pancakes topped with whipped cream and fruit compote on a plate, with a slice cut out and resting on a fork. Cinnamon sticks are tied with twine beside the plate.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

Pancake Batter:

  • 1 ½ cups all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ 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)

Caramel Apple Compote:

  • 2 apples diced (Honeycrisp or Granny Smith for balance)
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 2 tbsp maple syrup or more brown sugar
  • ½ tsp cinnamon
  • Splash of vanilla
  • Pinch of salt
  • Optional: a few tbsp water or apple cider for moisture

Notes

Q: Can I make the batter ahead of time?

A: Yes, you can prepare the batter a few hours in advance and
refrigerate it. Stir gently before using. For best fluffiness, add baking soda just before cooking.

Q: What type of apples work best?

A: Granny Smith for a tart contrast or Honeycrisp for a naturally sweet flavor.

Q: Can I freeze the pancakes?

A: Yes! Let them cool completely, then freeze with parchment between layers. Reheat in the toaster or microwave.

Q: Is there a dairy-free option?

A: Use plant-based milk + vinegar, and dairy-free butter or oil.
Servings: 12 pancakes
Calories: 170kcal
A fork holds a bite of pancakes topped with whipped cream and diced fruit, with the stack of pancakes on a white plate in the background.
A stack of pancakes topped with cream and diced peaches on a white plate, with a slice cut out and a fork, and a bowl of diced peaches in the background.

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