These Pancakes with Homemade Apple Compote are the ultimate cozy breakfast for a slow weekend. The pancakes are big and fluffy and make for the ultimate stack, but add on some sweet cinnamon apples? That’s a winner in my books. There’s something so comforting about cinnamon with breakfast foods and these are no exception.
The recipe follows my favorite basic pancake recipe that will give you perfectly fluffy pancakes every time. Add the easy apple compote as a final flourish, plus some maple syrup and powdered sugar for the ultimate #cottagecore brunch. The apple compote recipe below is perfect to serve 2, but feel free to make a larger batch if you have more apples to use up. It goes great with oatmeal, ice cream and more!
There are steps laid out at the bottom of this post with advice on making ahead. The batter and compote can totally be made the night before, ready for you to wake up and start frying! This saves time whisking batter or slowly cooking the apples and means you can set yourself up for a really easy, but super impressive breakfast.
Top Tips for Perfect Pancakes
Here are some top tricks for making great pancakes:
- Use Fresh Ingredients: Ensure your baking powder or baking soda is fresh for the best rise.
- Don’t Overmix: Mix until just combined; lumps are okay. Overmixing can lead to tough pancakes.
- Let the Batter Rest: Allow the batter to rest for 10-30 minutes to improve texture.
- Preheat the Pan: Make sure your skillet or griddle is hot enough before pouring the batter (medium heat works well).
- Use a Nonstick Surface: Lightly grease the pan with butter or oil to prevent sticking.
- Control the Pour: Use a measuring cup or ladle for consistent sizes and even cooking.
- Watch for Bubbles: Flip pancakes when bubbles form on the surface and the edges look set.
- Experiment with Add-Ins: Try blueberries, chocolate chips, or nuts for extra flavor.
- Keep Them Warm: Place cooked pancakes in a low oven to keep them warm while you finish the batch.
- Serve with Variety: Offer different toppings like syrup, fruit, or whipped cream for a delicious experience.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this recipe. I can find everything I need at my local supermarket or grocery store. Use two medium non-stick frying pans on a medium/low heat for best results!
- Unsalted Butter
- Granulated Sugar
- Large Free Range Eggs
- Plain (All Purpose) Flour
- Baking Powder
- Apples (I like Honeycrisp or Granny Smith)
- Light Brown Sugar
- Ground Cinnamon
TIPS FOR THE BEST Pancakes with Homemade Apple Compote
- Butter: Unsalted melted butter goes into the batter for that extra bubbly, fluffy texture.
- Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
- Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
- Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
- When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
- Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.
- Apples: You can use pretty much any apples you like for this. I opt for Honeycrisp or Granny Smith as I find they hold their texture a little better rather than turning into a mushy consistency. Use whatever you like, just peel and dice! If you’re looking for a great way to use up apples that aren’t getting eaten, this is the perfect recipe. If you’re not ready for pancakes at the time you see your apples starting to get sad, peel and dice the apples then store in a sandwich bag in the freezer. Simply remove, thaw and continue the recipe as laid out below!
- Apple Compote: Make the apple compote before starting the pancakes. Once it is done cooking, leave it on a low heat to keep it warm and delicious.
For these Blueberry Muffin Pancakes, use a large mixing bowl and hand whisk – do not use an electric whisk as it will over mix and fall flat. If you want more wild brunch recipe ideas, check out my Maple Bacon Cinnamon Rolls. For videos and baking inspiration, head on over to my Instagram.
MAKE AHEAD AND STORAGE FOR Pancakes with Homemade Apple Compote
You can absolutely make the batter and apple compote ahead of time. To do so, make the apple compote as described in the recipe and place in an airtight container in the refrigerator until ready to serve. When ready to eat, heat the compote up in a saucepan or microwave on low heat until warm. For the batter, whisk everything together in a bowl, cover and refrigerate overnight. This way, you can wake up and start frying immediately.
To store these, I place any leftover pancakes in sandwich bags and place in the refrigerator. Either microwave or place in a frying pan on a low heat to warm up again. They will last 1-2 days like this. You can also freeze pancakes. Again, place in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator before warming up and eating!
Pancakes with Homemade Apple Compote
Ingredients
For the Apple Compote
- 2-3 (2-3) Large Apples Any Variety – Granny Smith/Honeycrisp are great
- 4 tbsp (4 tbsp) Unsalted Butter
- 100 g (½ cup) Light Brown Soft Sugar
- 2 tsp (tsp) Ground Cinnamon
For the Pancakes
- 140 g (1 cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk
- 2 (2) Large Eggs
- 2 tbsp (2 tbsp) Unsalted Butter Melted
Instructions
For the Apple Compote
- Peel and dice the apples into about 1/4 inch pieces. It doesn't need to be too neat! Place in a saucepan with the butter, sugar and cinnamon.
- Cook over a low-medium heat for 15-20 minutes. Stir regularly. If the apple mixture starts to catch on the pan, add a little more butter or some water. Keep cooking until the apples are soft and golden. Turn to the lowest heat to keep warm while you make the pancakes.
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre and add the milk, eggs and melted butter. Whisk until just combined – it should still be a little lumpy.
- Place a frying pan over a low to medium heat. Brush with melted butter or oil. Scoop about a 1/4 cup of batter onto the pan.
- Fry for about 1-2 minutes – flipping when the air bubbles on the surface of the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Keep the pancakes warm in the oven if making a large batch – place on a plate and keep in the oven at around 150℉.
- Serve the pancakes with the warm apple compote, maple syrup and powdered sugar.
Notes
- To keep the pancakes warm while making a larger batch, heat the oven to about 150F. Place a heatproof plate or baking dish in the oven and add the pancakes once cooked. They’ll retain their heat ready for when you serve.
