Sweet Apple Pie Pancakes Recipe

Prepare apples: peel, core and dice apples into roughly 1/2-inch pieces so they cook evenly.

In a medium saucepan, melt 2 tbs unsalted butter over medium heat. Add the diced apples and stir to coat, cooking 2 minutes.

Add brown sugar, granulated sugar, ground cinnamon, and lemon juice to the pan. Stir to combine.

Pour in 1/4 cup water and bring the mixture to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until apples are tender but still slightly holding shape, about 8–10 minutes. If mixture becomes too dry, add a splash more water.

Taste and adjust sweetness. Stir in 1 tbs maple syrup or honey if you want a glossier, sweeter compote. Remove from heat and keep warm while you make pancakes.

Preheat and prep: Heat a large nonstick skillet or griddle over medium heat. Lightly toast the chopped walnuts in a dry skillet for 2–3 minutes until fragrant; set aside to cool.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until evenly combined.

In a separate bowl or large measuring cup, whisk 2 cups buttermilk with 2 large eggs, 4 tbs melted butter and 1 tsp vanilla extract until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined; a few lumps are fine. Avoid overmixing to keep pancakes tender.

Fold in the cooled toasted walnuts (reserve a tablespoon for garnish) and 1/2 cup raisins, distributing them evenly through the batter.

Adjust consistency: If batter is very thick, add 1–2 tbs buttermilk to reach a pourable but thick spoonable consistency.

Lightly grease the preheated skillet/griddle with a little neutral oil or butter. Reduce heat to medium-low for even cooking.

For each pancake, pour about 1/4 cup batter onto the skillet, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the other side until golden brown, 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat, adding more oil/butter as needed, until all batter is used. Keep cooked pancakes warm in a low oven (200°F / 95°C) while finishing the batch.

Stack pancakes (2–3 per serving) on plates. Spoon generous portions of warm apple cinnamon compote over the top of each stack.

Finish with a drizzle of maple syrup, a sprinkle of reserved toasted walnuts and chopped extra walnuts if desired, and a dusting of powdered sugar. Add a pat of butter if you like.

Serve immediately while pancakes and compote are warm.