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two cinnamon pancakes topped with apple brown sugar compote

Cinnamon Swirl Pancakes with Apple Compote

Spice up your pancake breakfast with fall flavor from a generous sprinkling of cinnamon sugar plus a fun fall topping of apple brown sugar compote.
Servings: 12 pancakes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

Cinnamon Swirl Pancakes

  • 2 C flour
  • 1/2 tsp salt
  • 2 Tbs white sugar
  • 1 Tbs baking powder
  • ¼ C unsalted butter melted plus a little extra for greasing the pan
  • 1 ½ C milk
  • 1 egg
  • 2 tsp vanilla extract
  • 1 ½ tsp cinnamon for cinnamon sugar
  • 2 Tbs white sugar or brown sugar for cinnamon sugar

Apple Compote

  • 2 small apples (or 1 large apple) cored, peeled and diced into ½-inch pieces
  • 2 Tbs butter
  • 2 Tbs brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • ¼ tsp salt

Instructions
 

Cinnamon Swirl Pancakes

  • Place a fine mesh sieve/strainer over the bowl. Measure 2 C flour, 1 Tbs baking powder, ½ tsp salt and 2 Tbs white sugar into the sieve and sift them into the bowl below.
    If adding cinnamon sugar directly into the batter, add it in here (2 Tbs sugar, 1 ½ tsp cinnamon)
  • Melt ¼ C butter in the microwave until it's just barely all melted and let it cool just a little.
    Add the melted butter, 1 ½ C milk, 1 egg and 2 tsp vanilla to the bowl and fold everything together.
  • Heat a nonstick skillet or griddle over medium heat.
    Once hot, add about 1 tsp butter to the pan.
  • Here I usually do one test pancake. Spoon about ⅓ C of batter onto the middle of the pan. Once the edges of the pancake look dry and the top of the pancake has little air bubbles (about 3-4 minutes).
    Gently flip the pancakes so it can cook on the other side (another 3-4 minutes). This first cake might take a little longer if the pan isn't to the right heat yet, but no worries it's just a test!
    Another thing I do here once the pancake finishes cooking is move the one pancake all over the pan to soak up any big pools of butter. Remove the pancakes from the pan and put on a plate that you can cover with a lid/tinfoil.
  • Spoon about ⅓ C of batter onto pan. You can do one at a time or you can do two or three at once.
    If adding a cinnamon swirl, sprinkle about 1 tsp of the cinnamon sugar onto the pancake with a small spoon and try your best to drizzle it on in a swirl pattern. Doesn't have to be perfect.
    When the edges are dry and air bubbles start to form on top, gently flip the pancakes. Cook for a few more minutes until there's some color on the other side of the pancake.
    Remove the pancakes and repeat this step until all of the batter is gone.

Apple Compote

  • While your making your way through cooking the pancake batter, make the apple compote.
    Add cored, peeled, and diced apples (about ½-inch pieces) into a pan with 2 Tbs butter, 2 Tbs brown sugar, 1 tsp cinnamon, a pinch of salt and a squeeze of lemon juice.
    Cook over medium heat until the apples have softened. Serve compote over pancakes!

Notes

For the pancake batter, feel free to use my recipe for better than boxed pancakes or prepare your favorite boxed mix as directed, either works great! The first 8 ingredients will be omitted if using boxed pancakes. 
Course Breakfast, Dessert
Cuisine American
Keyword 30 Minutes, Fall, Pancakes