Brown Butter Cinnamon Apple Pancakes (Print View)

Fluffy brown butter pancakes swirled with cinnamon and topped with warm apple compote for an indulgent brunch.

# Components:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, browned and slightly cooled
09 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

10 - 1/4 cup unsalted butter, melted
11 - 1/3 cup light brown sugar, packed
12 - 1 tablespoon ground cinnamon

→ Apple Compote

13 - 2 medium apples, peeled, cored, and diced
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1 tablespoon lemon juice
19 - pinch salt

→ For Serving (optional)

20 - Powdered sugar
21 - Maple syrup

# Directions:

01 - In a small saucepan, melt 1/4 cup unsalted butter over medium heat, swirling occasionally until the butter foams and turns golden brown with a nutty aroma. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the whole milk, eggs, cooled brown butter, and vanilla extract. Add wet ingredients to dry and gently mix just until incorporated; a few lumps are acceptable.
03 - Stir melted butter, light brown sugar, and ground cinnamon together until smooth. Transfer to a piping or zip-top bag and snip a small opening at one corner.
04 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add diced apples, brown sugar, ground cinnamon, nutmeg, lemon juice, and a pinch of salt. Stir frequently and cook until apples are soft and the mixture is thickened, about 8–10 minutes. Remove from heat and keep warm.
05 - Heat a nonstick skillet or griddle over medium-low and lightly grease. Ladle 1/4 cup batter for each pancake onto the surface. When bubbles start to appear, pipe a cinnamon swirl onto each pancake. Cook until the edges are set, about 2 minutes, then flip carefully. Cook another 1–2 minutes until golden and cooked through.
06 - Stack pancakes on serving plates. Spoon warm apple compote generously over the top. Optionally dust with powdered sugar or drizzle with maple syrup to finish.

# Expert Advice:

01 -
  • Uses basic pantry and refrigerator staples
  • Ready in under an hour which is perfect for weekend breakfast
  • Apples add a fresh bright touch to balance the cinnamon swirl
  • Brown butter infuses warmth and richness into every bite
02 -
  • High in warming spices which help boost flavor without excess sugar
  • The apple compote can be made in advance and stored for easy breakfasts
  • Delicious with whipped cream or an extra swirl of cinnamon
03 -
  • Let the batter rest for five to ten minutes before cooking as this makes fluffier pancakes
  • Do not rush the brown butter as deeper color means more flavor
  • When piping the cinnamon swirl work quickly and gently to keep the swirl on top rather than pulling down into the batter

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