Description
Fluffy pancakes filled with warm cinnamon-spiced apples, rolled up and drizzled with caramel sauce for a delicious apple pie-inspired breakfast treat perfect for fall mornings.
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk
- 1 egg
- 1 tbsp melted butter
For the Apple Filling:
- 2 apples, peeled and diced
- 1 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
For Serving (Optional):
- Caramel sauce or powdered sugar for drizzle
Instructions
- Prepare the apple filling: In a skillet over medium heat, melt 1 tablespoon of butter. Add the peeled and diced apples, brown sugar, and cinnamon. Sauté until the apples are tender and caramelized, about 8-10 minutes. Then stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and set aside.
- Make the pancake batter: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk gently until just combined and smooth; avoid overmixing.
- Cook the pancakes: Heat a greased skillet or non-stick pan over medium heat. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Assemble the rolls: Spread a generous spoonful of the warm apple filling evenly over each pancake. Roll the pancakes tightly around the filling to create rolls.
- Serve: Arrange the apple pie pancake rolls on plates and drizzle with caramel sauce or dust with powdered sugar, if desired. Serve warm for the best flavor.
Notes
- For added texture and flavor, sprinkle crushed pecans inside the filling or on top before rolling.
- Use store-bought pancake mix as a shortcut to save time without sacrificing taste.
- This recipe can be easily doubled for a larger crowd.
- For vegan variation, substitute buttermilk with a plant-based milk and egg replacer, and use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
