Caramel Apple Pecan Pancakes

If you want a deliciously indulgent pancake that screams fall, look no further than this decadent Southern recipe for Caramel Apple Pecan Pancakes. Made with Gala apples, a homemade pancake batter, and creamy caramel sauce, this recipe hits all the right notes, and its husband and family approved.

 

It’s a beautiful day this morning in Central Florida. The sky is a mass of blue and cotton puff clouds, a perfect morning for coffee and my favorite pancakes on the back patio. The type of pancakes that make you smile and think of Caramel Apples from a local festival. Honestly, they are a sin to eat. They’re so dangerously delicious, combining thick, creamy caramel, crisp apples, and tasty Georgia pecans with homemade apple pancakes. Mmm, It’s going to be a lovely and delightful morning!

The back patio is the place I go when I want to think and be one with nature; it’s gorgeous out there, with nothing but old trees, plants, and grassy land. That’s one thing I don’t miss about South Florida. I enjoy my peace and tranquility these days. Alone time has become a necessity in my life, and it feels good to let my worries run off my shoulders this breezy morning, enjoying my favorite breakfast treat. I love making these sinful pancakes in the mornings. I want something special. It’s my way of making it a particular morning to savor and enjoy.

 

The Caramel Apple Pecan Pancakes ingredient list is simple, all ingredients you can locate at your local farmers market and favorite grocery store—most of you may already have stocked in your pantry now.

 

Caramel Apple Pecan Pancakes

• Two and 1/2 cups of All-Purpose flour

• Three tablespoons sugar

• Two tablespoons of baking powder

• One teaspoon salt

• One and 1/2 cups buttermilk

• 1/4 cup unsalted butter, melted

• Two eggs

• Two Gala apples, cored and sliced thinly

• 1One cup of Caramel sauce

• 1/4 cup of toasted pecans

 

Method used

1. Mix flour, sugar, baking powder, and salt in a large bowl.

2. Mix buttermilk, eggs, and vanilla in a separate mixing bowl.

3. Add wet ingredients to dry ingredients, stirring until combined.

4. Melt butter and add it to the batter, stirring gently to combine. Stir in more buttermilk if needed for thinning of the mixture.

5. Cook on a well-oiled skillet over medium-low heat until pancakes are golden brown.

6. Place one pancake on the serving dish, layer a light layer of gala apples, place another pancake down on top of the apples, repeat the layer of apples, place another pancake on top, drizzle caramel sauce over the pancakes, top with pecans, and garnish with apples.

7. Enjoy with a steaming hot cup of coffee.

 

 

 

 

 

 

Be sure to pin the recipe to save it for later!

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2014. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

Sharing is caring!