Caramel Apple Pancakes

Caramel apple pancakes stacked on plate with caramel drizzle

While the whole world is all about pumpkin spice in the fall, I’m more of an apple fan myself. Fall means apple picking, scents of cinnamon, and pie!

But since I’m putting off making pie dough, I figured I would make apple pie pancakes instead. And then I added caramel – because why the heck not?

The first couple of times I made these pancakes I used some protein powder because I’m trying to get enough protein these days, although I’ve made them with all flour and they are still just as delicious!

These pancakes are light, fluffy, and delicious!

How Many Servings/Pancakes?

I have strong feelings about pancake recipes that tell you the number of servings but don’t tell you how many pancakes it makes. I know how many I normally eat, but I don’t know how many other people think is a serving!

I estimate this recipe could feed 2-3 people, depending on how hungry they are of course…

As written it makes 7 to 8 pancakes. I used a 1/4 cup measuring cup to measure the batter, and the resulting pancakes were about 4 inches in diameter.

Caramel Apple Pancakes

Print Recipe
Serves: 7-8 pancakes Cooking Time: 15 minutes


  • Caramel Apples:
  • 2 large apples
  • 1 tablespoon butter or coconut oil
  • 3/4 teaspoon cornstarch
  • 1/4 cup water
  • 1-2 tablespoons brown sugar (depending on your desired sweetness)
  • 1/4 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract

  • Buttermilk Pancakes:
  • 3/4 cup all-purpose flour
  • 1/4 cup vanilla whey protein powder (or another 1/4 cup of flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 3/4 cup buttermilk or milk with 1 tablespoon lemon juice
  • 1 large egg
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract

  • Other Toppings:
  • Cottage cheese or Greek yogurt
  • Caramel Sauce (homemade or storebought)



Peel and core apples, slice 1/4 inch thick.


In a skillet over medium heat, heat the butter until melted. Add apples and cook for 7 to 8 minutes or until softened.


Dissolve the cornstarch in the water and add to the skillet with the brown sugar. Cook until the mixture has thickened and there is a thick sauce.


Add the cinnamon and vanilla extract. Stir to combine and set aside in a bowl. Serve warm.


Meanwhile, in a large bowl, combine the flour, protein powder, baking powder, baking soda, and salt.


In another bowl, combine the buttermilk (or let the milk and lemon juice sit for 5 minutes until it is lumpy). Add the egg, melted butter, and vanilla.


Add the wet ingredients to the dry and stir just until combined. It is ok if there are some lumps.


Heat skillet over medium heat with a bit of butter or coconut oil. Spoon scant 1/4 cup portions of batter into the pan.


Cook until some small bubbles appear on the top before flipping (about 2 minutes)- they should be golden brown on the bottom. Cook until the bottom is browned before placing on a plate while you cook the rest of the pancakes. You should get about 6 or 7 pancakes


Serve pancakes with a scoop of Greek yogurt, apples, and a drizzle of caramel sauce.

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