Caramel Apple Skillet Pancake

Caramel Apple Skillet Pancake

Caramel Apple Skillet Pancake

I don’t know why, but I thought it would be cool to cook up some apples, pour some pancake batter over them, bake this in the oven and then top it all with some old fashioned caramel sauce.

It is seriously delicious! I made this several times before I have been completely satisfied with this recipe. Due to how this “pancake” is made, it doesn’t have the traditional texture you would expect, but is a bit more cake-like.

These pancakes are excellent also topped with whipped cream and candied walnuts in addition to the caramel sauce. I have used caramel dessert/ice cream topping and I just don’t like it as much as the old fashioned caramel dip. My grandfather being my grandfather drowns his in maple syrup because it’s a pancake.

Caramel Apple Skillet Pancake

  • Servings: 4
  • Difficulty: Easy
  • Print

A sinfully dessert-like pancake to satisfy the whole family.

Ingredients

  • 3 medium apples, peeled & chopped
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1 to 1.5 cups buttermilk pancake mix
  • 1 tsp vanilla
  • 1/8 tsp nutmeg
  • water
  • old fashioned caramel dip

Directions

  1. Preheat oven to 350°F.
  2. In a small mixing bowl, add pancake flour and nutmeg. Stir to combine. Add water until pancake batter is a nice consistency. Not too thin and not too thick. Add vanilla. Mix well. Set aside.
  3. Melt butter in a 9-inch oven-safe skillet over medium heat. When butter is melted, add chopped apples and lemon juice. When apples begin to cook down and become tender, add the brown sugar, cinnamon, and cloves. Cook until apples are tender.
  4. Take skillet off the stove and pour pancake batter over top of the apples. Smooth batter so it is spread evenly. Put in oven and cook until golden brown. About 10-15 minutes.
  5. Cut into quarters and serve apple-side up with toppings of your choice. Makes 4 servings.

3 thoughts on “Caramel Apple Skillet Pancake

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