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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