Apple Crisp Pancakes

I turned one of my favorite desserts into pancakes! What more could you want for breakfast the Monday after Thanksgiving? ‘Tis the season for fun brunches, cookies, and holiday food. I’m not complaining one bit. I’m definitely getting in some extra greens this week, but that doesn’t mean we can’t have these pancakes too!

Also, I hope you all had a wonderful Thanksgiving and holiday weekend! I went to Michigan to visit family and just relaxed for the first time in a while. It was absolutely wonderful.

So I’m definitely a pancake over waffle person. And I feel like I’m in the minority on that one. I just love the fluffiness and texture, especially when sautéed apples and crispy oatmeal topping is involved.

I mean, can you even with these toppings?! The apple compote is so cozy and delicious, and the cinnamon oatmeal streusel is to die for. It tastes like cinnamon brown sugar oatmeal brittle. I couldn’t stop snacking on it when I made it!

It’s kind of how I feel about granola. It’s next to impossible to stop eating once you start.

I used whole wheat pastry flour in these, so they’re sliiiightly healthier. Makes me feel a little better about having dessert for breakfast.

To make these even more apple-y, it would be so delicious to spread apple butter between the layers. Omggg. Why didn’t I think of that sooner?!

The best weekend brunch! Or pamper-yourself-breakfast any day 🙂

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Apple Crisp Pancakes with Maple Apple Compote and Cinnamon Oat Streusel

These apple crisp pancakes turn a favorite dessert into a delicious breakfast! They are topped with a maple apple compote and cinnamon oat streusel!

Course Breakfast

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2

Ingredients

For the pancakes

• 1 1/2 cups whole wheat pastry flour (not regular whole wheat, this is a finer ground variety)*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 2 tablespoons light brown sugar
• 1 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 1 granny smith apple, peeled and grated
• pure maple syrup for serving

For the cinnamon oat streusel topping

• 1/4 cup + 2 tablespoons whole wheat pastry flour
• 1/2 cup oats
• 1/4 teaspoon cinnamon
• pinch of salt
• 1/2 cup brown sugar, loosely packed
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the apple compote

• 1 tablespoon unsalted butter
• 2 apples, diced (I used honeycrisp)
• 1 tablespoon pure maple syrup
• pinch of cinnamon

Instructions

1. Begin by making the streusel topping. Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the flour, oats, cinnamon, salt, brown sugar, melted butter, and vanilla until combined. Pour onto the baking sheet and bake for 10-12 minutes or until golden, stirring once or twice in between. Remove from oven and break up the mixture using your spatula. It will look like one big blob at first..don't worry. Once it cools, break it up into a "crumble".

2. Make the pancakes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

3. In a separate mixing bowl, whisk together the eggs, melted butter, and brown sugar until smooth. Add the buttermilk and vanilla and whisk until smooth. Add the dry ingredients to the wet and stir until just combined. Fold in the grated apple until just combined.

4. Heat a nonstick skillet or griddle over medium heat. Drop your pancake batter by the ⅓ or ½ cup, depending how big you want them. Cook for a couple minutes per side, or until fluffy and golden.

5. While pancakes are cooking, make the apple compote. Heat a skillet over medium-high heat and add the butter. Once melted, add the apples, maple syrup, and cinnamon, and sauté for 5-7 minutes or until apples have softened.

6. To serve pancakes, top with apple compote, a handful of streusel, and maple syrup.

Recipe Notes

*can sub all-purpose flour!