Brown-Butter Honeycrisp Apple Skillet Pancakes

Brown butter is a classic stovetop trick that turns ordinary batter into something richly nutty and aromatic. Here Honeycrisp apples caramelize in the skillet with cinnamon, folding crisp fall sweetness into fluffy American-style pancakes.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 12g protein
• 72g carbs
• 22g fat

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Ingredients

• 2 medium Honeycrisp apples
• 5 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1/3 cup chopped toasted pecans

Instructions

1. 1Peel, core, and thinly slice the Honeycrisp apples. Set a 12-inch cast-iron skillet over medium heat and add three tablespoons of butter.
2. 2Once the butter melts and turns nutty brown with a toasted aroma, about 2 to 3 minutes, stir in the apple slices, brown sugar, and cinnamon. Cook 5 to 6 minutes, stirring occasionally, until the apples soften and caramelize at the edges. Transfer the apples and any syrup to a bowl and wipe the skillet clean.
3. 3In a large bowl whisk together the flour, baking powder, granulated sugar, and salt. In a separate bowl beat the eggs with the milk and vanilla until smooth.
4. 4Pour the wet ingredients into the dry and stir gently just until no dry streaks remain; a few small lumps are fine. Let the batter rest 5 minutes while the skillet reheats.
5. 5Return the skillet to medium heat and melt the remaining butter, swirling to coat. Scoop generous portions of batter into the hot skillet to form four large pancakes, working in batches if needed.
6. 6Cook 2 to 3 minutes until bubbles form across the surface and the undersides are deep golden. Flip carefully and cook another 1 to 2 minutes until cooked through and springy.
7. 7Warm the reserved caramelized apples briefly if needed. Stack the pancakes on plates, spoon the brown-butter apples over the top, and finish with maple syrup and toasted pecans.
8. 8Serve right away while the pancakes are hot and the apples are glossy and fragrant.