Description
Thick, fluffy buttermilk pancakes topped with a warm, caramelized cinnamon apple compote. A perfect balance of tangy and sweet for a cozy breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 3 tablespoons butter (for apples)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Melt 3 tablespoons of butter in a skillet over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 8-10 minutes until apples are tender and glazed. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk buttermilk and eggs, then stir in 4 tablespoons of melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined, leaving a few small lumps.
- Heat a griddle or non-stick pan over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges are set.
- Flip and cook for another 1-2 minutes until golden brown.
- Stack pancakes and top with the warm cinnamon apple mixture.