Autumn Apple Pancakes With Walnut Caramel Syrup

Name: Autumn Apple Pancakes With Walnut Caramel Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SYRUP; 2 medium cooking apples; 4 tablespoons butter; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon ground cloves; 2/3 cup brown sugar; 1 1/2 - 2 teaspoons cornstarch (amount may be adjusted to make a thinner or thicker syrup as desired); 1 cup water, cold; 1/3 cup walnut pieces; PANCAKES; 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 4 tablespoons melted butter or 4 tablespoons oil; 2 cups buttermilk

Servings: persons

SYRUP
2 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1 1/2 - 2 teaspoons cornstarch (amount may be adjusted to make a thinner or thicker syrup as desired)
1 cup water, cold
1/3 cup walnut pieces
PANCAKES
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
4 tablespoons melted butter or 4 tablespoons oil
2 cups buttermilk

1
SYRUP:
2
Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
3
In a large saucepan, melt the butter over low heat.
4
Stir in the spices and brown sugar all at once.
5
Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
6
Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
7
While the apples are cooking, make the pancakes.
8
Serve.
9
Note: If you would like a thinner syrup, simply add a little more water.
10
PANCAKES:
11
Mix the dry ingredients together in a large bowl.
12
Mix the egg, butter, and buttermilk together in a small bowl.
13
Make a depression in the dry ingredients and add the liquid mixture.
14
Stir until moistened, some lumps will remain.
15
Add more water to get the right consistency, if required.
16
Do not over mix.
17
Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
18
Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
19
Turn over and cook on the other side.

1773

kcal

Calories

133

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: SYRUP, 2 medium cooking apples, 4 tablespoons butter, 1 teaspoon cinnamon, and more.

Yes, Autumn Apple Pancakes With Walnut Caramel Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!