Turn your favorite fall dessert into an incredible breakfast with these amazing Apple Crisp Pancakes! This recipe features light, fluffy buttermilk pancakes made with whole wheat pastry flour and grated apple, then topped with a warm maple-apple compote and a crunchy cinnamon oat streusel. Seriously, it's like eating apple crisp, but in pancake form! As someone who adores any excuse to eat dessert flavors for breakfast, these Apple Crisp Pancakes are an absolute dream. They're perfect for a special weekend brunch (like this lovely Saturday!), holiday mornings, or anytime you want an over-the-top delicious start to your day.
Why You'll Love These Apple Crisp Pancakes
- Dessert for Breakfast: All the comforting flavors and textures of apple crisp in pancake form!
- Fluffy & Moist: Buttermilk and grated apple ensure incredibly tender and moist pancakes.
- Double Apple Deliciousness: Features both grated apple in the pancakes and a cooked apple compote on top.
- Amazing Streusel Topping: The crunchy cinnamon oat streusel adds fantastic texture and flavor.
- Perfect Brunch Centerpiece: An impressive and indulgent dish perfect for entertaining.
Ingredients for Apple Crisp Pancakes
Here's what you'll need for this decadent pancake breakfast. The full list with measurements is in the recipe card below.
Pancakes
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Cinnamon (Spice)
- Salt (Seasoning)
- Large eggs, room temperature (Binder)
- Unsalted butter, melted and cooled (Fat)
- Light brown sugar (Sweetener)
- Buttermilk, room temperature (Dairy) (See Tips for substitute)
- Vanilla extract (Flavoring)
- Granny Smith apple, peeled and grated (Fruit)
Cinnamon Oat Streusel Topping
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Oats (old-fashioned rolled recommended) (Grain)
- Cinnamon (Spice)
- Salt (pinch) (Seasoning)
- Brown sugar, loosely packed (Sweetener)
- Unsalted butter, melted (Fat)
- Vanilla extract (Flavoring)
Apple Compote
- Unsalted butter (Fat)
- Apples, diced (Honeycrisp recommended, or other crisp apple) (Fruit)
- Pure maple syrup (plus extra for serving) (Sweetener)
- Cinnamon (pinch) (Spice)
Serving Suggestions (Optional)
- Whipped cream
- Greek yogurt
- Butter
- Extra maple syrup
(Notes refer to original recipe details regarding flour/milk/apple types) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the full apple crisp experience here, but feel free to adapt these Apple Crisp Pancakes:
- Different Fruit Compote: Make a pear compote, mixed berry compote, or just serve with maple syrup.
- Add Nuts to Streusel: Mix chopped pecans or walnuts into the streusel topping before baking.
- Different Spices: Add nutmeg, ginger, or cardamom to the pancake batter, streusel, or compote.
- Simplify: Skip the streusel or the compote if short on time - the pancakes are delicious on their own!
- Make it Gluten-Free: Use a quality 1-to-1 gluten-free baking blend instead of whole wheat pastry flour in both the pancakes and streusel, and ensure your oats are certified gluten-free.
How to Make Apple Crisp Pancakes
Making this decadent Apple Crisp Pancake breakfast involves three delicious components:
Make the Cinnamon Oat Streusel Topping
- First, I make the crunchy topping. I preheat my oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- In a medium bowl, I stir together the flour (whole wheat pastry or substitute), oats, cinnamon, pinch of salt, loosely packed brown sugar, melted butter, and vanilla extract until combined. The mixture will be crumbly.
- I pour this mixture onto the prepared baking sheet and spread it out loosely.
- I bake for 10-12 minutes, stirring once or twice in between, until the streusel is golden brown and fragrant.
- I remove it from the oven. It might look like one big blob at first, don't worry! Once it cools on the baking sheet, I use a spatula or my hands to break it up into a nice crumble texture. I set this aside.
Make the Pancake Batter
- In a medium mixing bowl, I whisk together the dry ingredients for the pancakes: the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large mixing bowl, I whisk together the eggs, melted (and slightly cooled) butter, and brown sugar until smooth.
- Then, I whisk in the buttermilk and vanilla extract until combined.
- I add the dry ingredients to the wet ingredients and stir with a rubber spatula just until combined. Remember, lumps are okay - don't overmix pancake batter!
- Finally, I gently fold in the grated Granny Smith apple until just combined.
Cook the Pancakes
- I heat a nonstick skillet or griddle over medium heat and lightly spray it with cooking spray or grease with butter.
- Using a ⅓ or ½ cup measure (depending on how big I want my pancakes), I pour the batter onto the hot griddle/pan.
- I cook for a couple of minutes per side, or until bubbles appear on the surface, the edges are set, and the pancakes are fluffy and golden brown.
- I repeat with the remaining batter, keeping cooked pancakes warm on a plate tented with foil or in a low oven if needed.
Make the Apple Compote
- While the pancakes are cooking (or just before serving), I make the quick apple compote. I heat a skillet over medium-high heat and add 1 tablespoon of unsalted butter.
- Once melted, I add the diced apples (Honeycrisp or similar), pure maple syrup, and a pinch of cinnamon.
- I sauté, stirring frequently, for 5-7 minutes, or until the apples have softened to my liking.
Assemble and Serve
- To serve, I stack the warm Apple Crisp Pancakes.
- I generously top them with the warm apple compote.
- I sprinkle liberally with the prepared cinnamon oat streusel topping.
- I finish with an extra drizzle of pure maple syrup and maybe a dollop of whipped cream or Greek yogurt, or a pat of butter, if desired! Enjoy immediately!
Tips and Tricks for the BEST Pancakes
Here are my secrets for making these Apple Crisp Pancakes truly spectacular:
- Don't Overmix the Batter: Mix just until combined for the fluffiest pancakes. Lumps are your friend!
- Use Buttermilk: Real buttermilk provides tang and tenderness. See FAQs for an easy substitute.
- Grated Apple in Batter: Grating the apple ensures it distributes evenly and adds moisture without large chunks.
- Break Up Streusel: After baking, make sure to break up the streusel into nice crumble pieces once it cools.
- Serve Components Warm: Warm pancakes, warm compote, and crunchy streusel make the best combination!
How to Serve
These Apple Crisp Pancakes are a decadent brunch centerpiece! Serve them warm, stacked high, and loaded with:
- The warm Maple Apple Compote
- Plenty of Cinnamon Oat Streusel
- An extra drizzle of Pure Maple Syrup
- Optional: Whipped cream, Greek yogurt, or a pat of butter
Perfect for weekend brunch, holiday mornings, or a special breakfast treat.
Make Ahead and Storage
- Streusel: Can be made up to 3 days ahead and stored in an airtight container at room temperature.
- Compote: Can be made up to 3 days ahead and stored covered in the refrigerator. Reheat gently before serving.
- Pancakes: Pancakes are best enjoyed fresh. Leftover cooled pancakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen (separated by parchment) for up to 1 month. Reheat in a toaster, microwave, or low oven. Assemble with fresh toppings just before serving.
FAQs about Apple Crisp Pancakes
- What kind of apples are best?
- For the grated apple in the batter, a tart apple like Granny Smith works well. For the compote, use a firm apple that holds its shape when cooked, like Honeycrisp, Gala, Fuji, or Braeburn.
- What if I don't have buttermilk?
- Make a quick substitute! For 1 ½ cups buttermilk, measure slightly less than 1 ½ cups regular milk and add 1 ½ tablespoons (which is 4 ½ teaspoons) of white vinegar or lemon juice. Stir and let sit for 5-10 minutes before using.
- Can I make this gluten-free?
- Yes, use a quality 1-to-1 gluten-free baking blend for the flour in both the pancakes and streusel, and ensure your oats are certified gluten-free.
Enjoy this incredible taste of apple crisp in pancake form! These Apple Crisp Pancakes are sure to become a favorite.
Print
Apple Crisp Pancakes with Maple Apple Compote and Cinnamon Oat Streusel
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Breakfast, Brunch, Pancakes
- Cuisine: American
Description
These apple crisp pancakes turn a favorite dessert into a delicious breakfast! Fluffy pancakes with grated apple are topped with a warm maple apple compote and a crunchy cinnamon oat streusel!
Ingredients
Scale
For the Cinnamon Oat Streusel Topping:
- ¼ cup + 2 tablespoons whole wheat pastry flour (or all-purpose flour)
- ½ cup old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Maple Apple Compote:
- 1 tablespoon unsalted butter
- 2 crisp apples (like Honeycrisp, Gala, Fuji), peeled, cored, and diced
- 1 tablespoon pure maple syrup (plus extra for serving, optional)
- Pinch of ground cinnamon
For the Apple Pancakes:
- 1 ½ cups whole wheat pastry flour* (or all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons packed light brown sugar
- 1 ½ cups buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 Granny Smith apple (or other tart apple), peeled and grated
Instructions
1. Make the Cinnamon Oat Streusel Topping:
- Preheat Oven: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Combine Ingredients: In a medium bowl, stir together the flour, oats, cinnamon, salt, and brown sugar. Pour in the melted butter and vanilla extract. Stir with a fork until the mixture is combined and forms moist crumbles.
- Bake Streusel: Pour the mixture onto the prepared baking sheet and spread it out. Bake for 10-12 minutes, stirring once or twice, until golden brown and fragrant.
- Cool and Crumble: Remove from the oven. The streusel may look like one large piece initially. Let it cool completely on the baking sheet, then break it up into smaller crumble pieces with your hands or a spatula. Set aside.
2. Make the Maple Apple Compote:
- Heat a medium saucepan over medium-high heat. Add the 1 tablespoon of butter.
- Once melted, add the diced apples, 1 tablespoon maple syrup, and pinch of cinnamon.
- Sauté, stirring frequently, for 5-7 minutes, or until the apples have softened to your liking. Keep warm or set aside.
3. Make the Pancake Batter:
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, melted butter, and 2 tablespoons brown sugar until smooth. Whisk in the buttermilk and vanilla extract until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
- Fold in Apple: Gently fold in the grated apple until just combined.
4. Cook the Pancakes:
- Heat Griddle: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook Pancakes: Pour or scoop batter onto the hot griddle (using about ⅓ or ½ cup per pancake, depending on desired size). Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottom is golden brown. Flip carefully and cook the other side for another 1-2 minutes until golden and cooked through.
- Repeat: Repeat with remaining batter, adding more butter/spray to the griddle as needed. Keep cooked pancakes warm in a low oven if desired.
5. Serve: Stack pancakes on plates. Top generously with the warm maple apple compote, a sprinkle of the cinnamon oat streusel, and an extra drizzle of maple syrup, if desired. Serve immediately.
Notes
- Flour: Whole wheat pastry flour yields a tenderer crumb than regular whole wheat. All-purpose flour can be substituted 1:1. Measure correctly using spoon & level or weight.
- Apples: Use a tart apple like Granny Smith for grating into the batter, and sweeter crisp apples like Honeycrisp or Fuji for the compote.
- Buttermilk: Room temperature buttermilk incorporates better. For a substitute: Add 1 ½ tablespoon white vinegar or lemon juice to 1 ½ cups regular milk and let sit 5 min.
- Do Not Overmix: Mix the batter just until combined for light and fluffy pancakes.
- Streusel: Break up the streusel after cooling; it will harden as it cools.
- Storage: Store leftover pancakes, compote, and streusel separately. Refrigerate compote and streusel. Reheat pancakes gently. Store streusel at room temp after cooling.
