These gluten free apple pancakes are fabulous plain or with a bit of maple syrup ... but are wildly decadent with my Caramel Apple topping!
Sure, it’s nowhere near the fall season, but even the suggestion of apples put me in the mood for the warm spices and classic fall flavor of my gluten-free apple pancakes.
I love using fresh fruit in the vast majority of my muffin and pancake recipes, like my Gluten-free Banana Buckwheat Pancakes.
Not only are they fluffy pancakes, the fruit is usually a great addition to other nutritious ingredients, making for not only an delicious pancake, but relatively healthy pancakes!
Today’s recipe not only has the fluffy texture of my banana pancakes, but a great apple flavor as well.
This apple cinnamon version is gloriously topped with a cinnamon apple caramel sauce - a great option for when you want to feel like you’re doing something healthy (the pancakes), but also have a raging sweet tooth!
Anyway, let’s get to it!
The ingredient list may look somewhat extensive, but it’s mostly all simple ingredients that you’ll find in any store.
If you regularly bake gluten free, you likely have all of the ingredients on hand!
As always, I have a few notes on some of the ingredients.
Caramel Apple Pancake Topping
This is a super basic topping, requiring only:
Mutsu apples are my absolute favourite, followed by Granny Smith. Neither of those were available this time around, so we used Honeycrisp. Pink Lady is another good option.
Whatever you use for the topping, you can use for the gluten-free pancakes. The apple in the pancakes themselves is shredded, but the apples in the topping get chopped.
You can peel them or not, whatever you prefer!
For that matter, you can use apple slices instead of chopping them. It’s all good!
Of course, if you don’t feel like making the topping at all, the base pancakes are always fantastic just drizzled with pure maple syrup!
Gluten-Free Apple Pancakes
As with all of my gluten-free baking, I prefer measure individual flours, rather than use premade all purpose flour mix.
I just find it gives the best results when I design a recipe using a specific mix and proportions of gluten-free flour options... in taste, behaviour, and texture.
In some cases - such as with these pancakes - it not only works as well as regular white flour, it’ll taste BETTER.
Baking powder and baking soda
Ground Cinnamon, Ground Nutmeg
Vegetable Oil (can use coconut oil)
Milk (Can use coconut milk, almond milk, or soy milk)
1 Apple (Same info applies as described for the topping!)_
How to Make Gluten Free Caramel Apple Pancakes
Full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Caramel Apple Topping
In a medium pan, melt the butter over medium heat or medium-high heat. Add brown sugar, cinnamon, and salt, stir well to combine.
Add apples, stir well and simmer on medium-low for 5 minutes.
Add heavy cream and vanilla, stir well to form a smooth caramel sauce.
Gluten Free Apple Pancakes
In a large mixing bowl, combine flours, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
In a small bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth. .
Pour wet ingredients mixture into the large bowl of dry ingredients, along with the shredded apple. Lightly stir, just until combined – do not over beat it!
Lightly oil your pan with a little bit of cooking spray or a melt a Tablespoon of butter in it.
Scoop pancakes - I like to do ¼ cup of batter per pancake - onto the griddle.
Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.
Cook until bubbles start popping through top surface. Flip, cook until done.
Divide cooked pancakes among serving plates. Top with caramel apple sauce (or a drizzle of maple syrup!), serve immediately.
* Note: If you don’t have a big griddle, you can preheat your oven to 200 degrees F before getting started.
As pancakes are cooked, transfer them to a baking sheet to keep warm in the heated oven, as you cook the remaining batter.
Leftover pancakes should be cooled to room temperature before being transferred to an airtight container and stored in the fridge.
For best results, reheat for a few minutes in a toaster oven or air fryer.
Apple Oatmeal Pancakes
Don’t have any on hand? You can run certified gluten free oats through a food processor until it’s a fine powder.
Homemade oat flour is really THAT easy to make!
Gluten Free Dairy Free Apple Pancakes
Need a dairy free option?
Simply swap out the butter for a plant based butter, the heavy cream out for a plant milk or coconut cream, and the milk for whatever alternative milk you like.
We generally use unsweetened almond milk, as it’s what we have on hand. We’ve also used coconut milk from time to time. (We’re not dairy free, we just tend to reserve our dairy consumption for CHEESE.)
Need to make them vegan or egg-free? A flax egg works fine.
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:
Gluten Free Bagels
Gluten-Free Banana Bread
Gluten-Free Banana Muffins
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten Free Sourdough Waffles
Gluten-Free Zucchini Bread
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Gluten Free Apple Pancakes
- Large nonstick pan
- ¼ cup Butter
- 1 cup Brown Sugar Packed
- ½ teaspoon Cinnamon optional
- Pinch Salt
- 2 Apples peeled and chopped.
- 3 tablespoon Heavy cream
- 1 teaspoon Vanilla
Caramel Apple Topping:
- In a medium pan, melt the butter. Add brown sugar, cinnamon, and salt, stir well to combine.
- Add apples, stir well and simmer on medium-low for 5 minutes.
- Add heavy cream and vanilla, stir well to form a smooth caramel sauce.
- Turn heat down to low, prepare your pancakes:
- In a large bowl, combine flours, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
- In a small bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth. .
- Pour wet ingredient mixture into the bowl of dry ingredients, along with the shredded apple. Lightly stir, just until combined – do not over beat it!
- Lightly oil your griddle or frying pan, preheat over medium-low heat. Scoop ¼ cup(50 ml) amounts of batter onto the griddle.
- Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.
- Cook until bubbles start popping through top surface. Flip, cook until done.
- Repeat with remaining batter.
- Divide pancakes among serving plates. Top with caramel apple sauce, serve immediately.