Description
This Brown Butter Apple Pancakes recipe has all the flavors of fall wrapped up into a light and fluffy breakfast. When topped with a simple caramelized apple sauce, you have a decadent pancake ready in about 20 minutes.
Ingredients
Units
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Caramelized Apples
- 2 Tbsp. unsalted butter
- 3 medium apples, peeled and diced
- 3 Tbsp. light brown sugar
- 1 pinch cinnamon
- 1 pinch table salt
Brown Butter Apple Pancakes
- 3 Tbsp. unsalted butter
- 1 large egg
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 3 Tbsp. light brown sugar
- 1 Tbsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp table salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup finely chopped apples, from 1 medium apple
- oil for brushing
- maple for serving
Instructions
Caramelized Apples
- Melt butter in a large skillet over medium-high heat then add apples and cook, stirring occasionally, until starting to brown, about 4 minutes. Add the sugar, cinnamon and salt and cook until golden brown, another 2 minutes. Add a tablespoon or two of water as needed to make the mixture saucier.
Brown Butter Apple Pancakes
- Melt butter in a small skillet over medium heat and continue to cook, stirring frequently until golden brown, about 2 minutes. Remove from heat.
- Whisk together egg, browned butter, milk and vanilla in a medium bowl until smooth. In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg until well combined. Add the wet ingredients to the dry and ingredients and stir once then add the apples and use a spatula to fold the ingredients together, being careful not to overmix (it should take about 10 stirs with the spatula). Set aside for 5 minutes while heating the skillet or griddle.
- Heat an electric griddle, nonstick skillet or cast iron skillet over medium-high. Brush with oil then add 1/4 cup of the batter per pancake and cook until golden brown on one side and bubbles form and set in the center of the pancake, 2-3 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes. Repeat with remaining pancake batter. Serve warm with caramelized apples and maple syrup.
Notes
- Keep warm in a 250F oven on a baking sheet.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, lay in a single layer on a sheet tray and place in the freezer overnight. Then transfer pancakes to a freezer-safe ziptop bag and store in the freezer for up to 3 months.
- Reheat leftovers in the microwave or a 350F oven for about 5 minutes.
- To make dairy-free, substitute the milk for a plant-based dairy alternative and use oil (vegetable or coconut) instead of butter.
- To make the recipe gluten-free, substitute the all-purpose flour for a one-to-one gluten-free flour.
- Prep Time: 10 min.
- Cook Time: 15 min.
- Category: Breakfast
- Method: Sautee
- Cuisine: American