Caramel, Apple, and Almond Pancakes

These caramel, apple, and almond buttermilk pancakes are quick and easy to prepare and make for a great family breakfast or brunch on a cool Sunday morning.

These beautifully thick and fluffy pancakes pair wonderfully with warm apple, almonds, and lashings of caramel sauce. Any type of apple would work just fine. I always tend to go with whichever kind has the best deal at the store that week!

Caramel, Apple, and Almond Pancakes

Serves 4

2 Cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp sugar
2 eggs
2 tsp vanilla extract
2 Cups buttermilk
2 Tbsp melted butter
2 apples, pealed and thinly sliced
1 Cup caramel sauce
1/2 Cup shaved almonds

1. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. In another whisk together the eggs, vanilla, buttermilk, and melted butter.

2. Pour the wet ingredients into the dry and mix well to combine.

3. Heat butter or oil in a fry pan over a medium heat. Make pancakes with about 1/3 cup of batter per pancake. Cook for about 2 minutes each side, until the surface gets bubbly, then flip. While cooking the pancakes, add the sliced apples to a saucepan of simmering water (about 2 cups) with 1/3 cup of sugar. Gentle simmer until the apples are cooked to your liking. Drain and set aside.

4. Keep cooked pancakes in your oven on a low temperature while cooking the remaining pancakes. 

5. Serve pancakes topped with apples, caramel sauce, and shaved almonds