This Brown Butter Apple Pancakes recipe captures autumn in a light, fluffy stack. Topped with a quick caramelized apple sauce, it makes a rich breakfast or brunch in about 20 minutes.
Apples are a fall staple and lend bright, familiar flavor to both the pancakes and the topping. Use whichever varieties you enjoy: softer cooking apples gently break down while firmer varieties stay crisp inside the batter. Brown butter adds a toasted, nutty complexity that pairs beautifully with cinnamon and nutmeg, and it only takes an extra minute on the stove for a lot of flavor payoff.
Ingredients that Matter
The recipe relies on common pantry staples and fresh apples. Key ingredients:
- Apples – Use fresh apples you like. A cooking apple such as Macintosh will soften while an apple like Granny Smith will remain firmer and slightly tart.
- Butter – Unsalted butter for browning; browning concentrates flavor without adding extra salt.
- All-purpose flour – The base for tender pancakes. You can substitute part whole wheat if you prefer.
- Brown sugar – Adds depth and a touch of molasses to the batter and the apple topping.
- Baking powder & baking soda – Two leaveners help create light, well-browned pancakes.
- Egg & milk – One egg and a cup of milk bind the batter and yield a tender crumb.
- Spices – Ground cinnamon, freshly grated nutmeg and vanilla deepen the autumn flavors.
See the recipe card below for exact amounts.
Instructions
This recipe comes together quickly—about 20 minutes total—making it practical for busy mornings and a lovely option for relaxed weekend brunches. Follow these steps for best results.
1. Make brown butter: Melt unsalted butter in a skillet over medium heat and cook, stirring, until the milk solids turn golden and give a nutty aroma—about 2 minutes. Remove from heat and let cool slightly.
2. Combine wet ingredients: In a medium bowl, whisk the cooled brown butter with the egg, milk and vanilla until smooth.
3. Mix dry ingredients: In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt until evenly combined.
4. Combine batter: Pour the wet ingredients into the dry, stir once, then fold in the diced apples. Keep the batter slightly lumpy—overmixing will make tougher pancakes. Let rest 5 minutes while you heat the pan.
5. Cook pancakes: Heat a griddle or skillet to medium-high and brush lightly with oil. For evenly sized pancakes, use about ¼ cup batter per pancake. Cook until bubbles form and edges set, 2–3 minutes.
6. Flip and finish: Turn and cook until the second side is golden, another 2–3 minutes. Transfer cooked pancakes to a plate and repeat. Serve warm topped with caramelized apples and a drizzle of maple syrup.
Tip: Keep finished pancakes warm in a 250°F oven on a baking sheet while you finish the rest.
Substitutions
Adjustments for dietary needs or preferences:
- Gluten-free: Replace all-purpose flour with a one-to-one gluten-free flour blend.
- Dairy-free: Use a plant-based milk and replace butter with a neutral oil; note the toasty brown butter flavor will be absent.
- Sugar: Granulated sugar can replace brown sugar if preferred, though brown sugar adds deeper flavor.
Making Caramelized Apples
To make a simple caramelized apple topping: melt butter in a skillet, add peeled and diced apples and cook until they begin to brown. Stir in brown sugar, a pinch of cinnamon and a little salt, and cook until glossy and caramelized. If you prefer a looser sauce, add a tablespoon or two of water and stir to combine.
Equipment
A non-stick skillet, cast iron pan or griddle all work. A griddle is convenient for cooking multiple pancakes at once and maintaining even heat.
Storage
Refrigerate leftover pancakes in an airtight container for up to 4 days. Reheat briefly in the microwave or warm them on a baking sheet in a 350°F oven for about 5 minutes. To freeze, arrange pancakes in a single layer on a sheet tray, freeze until firm, then transfer to a freezer bag and store up to 3 months.
FAQ
Use an apple you enjoy eating. Softer apples like Macintosh will soften in the batter, while crisper apples such as Granny Smith will keep texture and offer a slight tartness.
Melt butter in a small skillet over medium heat and continue cooking, stirring, until the milk solids turn golden and the aroma becomes nutty. Remove from heat to prevent burning.
More Breakfast Recipes
If you like these pancakes, try other baked or skillet breakfasts such as quick oat pancakes, overnight oats, or a fruit-topped brunch cake for variety.
Dinner Ideas
For dinner inspiration, consider roasted chicken, braised beef sandwiches, a slow-braised chuck roast, or a simple pasta with fresh tomato sauce.
Recipe
Brown Butter Apple Pancakes
Description
Light pancakes flavored with browned butter and warm spices, topped with a quick caramelized apple sauce. Ready in about 20 minutes.
Ingredients
Caramelized Apples
- 2 tbsp unsalted butter
- 3 medium apples, peeled and diced
- 3 tbsp light brown sugar
- Pinch ground cinnamon
- Pinch salt
Brown Butter Apple Pancakes
- 3 tbsp unsalted butter
- 1 large egg
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 3 tbsp light brown sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup finely chopped apple (about 1 medium apple)
- Oil for brushing
- Maple syrup for serving
Instructions
Caramelized Apples
- Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring occasionally, until they begin to brown, about 4 minutes.
- Add brown sugar, cinnamon and a pinch of salt. Cook until the apples are golden and caramelized, about 2 more minutes. If desired, add 1–2 tablespoons of water to loosen the sauce.
Brown Butter Apple Pancakes
- Melt butter in a small skillet over medium heat and continue to cook, stirring, until the butter is golden and fragrant, about 2 minutes. Remove from heat.
- Whisk the egg, brown butter, milk and vanilla in a medium bowl until smooth. In another bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the wet ingredients to the dry and stir once. Fold in the chopped apples; do not overmix. Let the batter rest 5 minutes while you heat the pan.
- Heat a griddle or skillet over medium-high and brush with oil. Spoon ¼ cup batter per pancake. Cook until bubbles form and edges set, 2–3 minutes, then flip and cook another 2–3 minutes until golden. Serve with caramelized apples and maple syrup.
Notes
- Keep pancakes warm in a 250°F oven while finishing the batch.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- To freeze, flash-freeze pancakes on a tray, then store in a freezer-safe bag for up to 3 months.
- To make dairy-free, use plant milk and oil instead of butter.
- To make gluten-free, use a one-to-one gluten-free flour blend.