Buttermilk Apple Pancakes with an Apple Toffee Balsamic Maple Syrup

Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Eva Kosmas Flores


Buttermilk Apple Pancakes

  • 3 Eggs
  • 3 Cups Buttermilk
  • 3 Cups Flour
  • 1/2 Cup Apple Sauce
  • 1/3 Cup Butter melted
  • 1/4 Cup Milk
  • 3 Tablespoons Sugar
  • 3 Teaspoons Baking Powder
  • 1 and 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Nutmeg

Apple Toffee Maple Syrup

  • 1 Apple peeled, cored, and cut into eights
  • 1 Cup Maple Syrup
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Devo Apple Pie White Balsamic
  • 1/2 Teaspoon Cinnamon


  1. First, make the syrup. Mix together the maple syrup, brown sugar, cream, cinnamon, and white balsamic in a frying pan over medium heat and bring to a boil. Add the apple slices to the pan in a single layer so that they do not overlap. Lower the heat to medium-low and continue cooking for about 20-30 minutes until the apples begin to look sightly translucent, flipping the apple slices about halfway through cooking. Feel free to shake the pan back and forth a bit every 5 minutes or so to mix up the juices, and scrape along the bottom of the pan with a flat-bottomed wooden spoon to keep any of the sugar from hardening to the bottom of the pan. When it is done, set it aside to cool and thicken and bit while you make the pancakes.
  2. To make the pancakes, mix together all of the dry ingredients in a bowl and set them aside. Then mix together the wet ingredients in a separate medium-sized bowl until well blended. Heat a lightly greased griddle over a medium-high heat, when you flick a drop of water onto it and it sizzles and evaporates you know that the griddle is ready for pancake-making. Stir together the dry and wet mixtures until just blended. Scoop about 1/2 cup onto the griddle for each pancake. Cook until golden brown on each side, about 3-5 minutes.
  3. Serve immediately with the apple toffee maple syrup.