Fluffy Pancakes with Apple Compote

Is there anything better than the smell of warm cinnamon and apples floating through the kitchen on a lazy morning? That’s the exact feeling I was chasing when I perfected this recipe. We’re moving way beyond the boxed mix today, my friends. I’m talking about a towering stack of impossibly fluffy pancakes crowned with a cozy, homemade apple compote that’s going to make you feel like a brunch-time hero. Trust me, this is the weekend project that delivers a serious payoff in flavor.

Try my Fluffy Cottage Cheese Pancakes recipe.

Why You’ll Love This Recipe

Think of this as your new go-to weekend breakfast. Here’s the scoop on what makes it so special:

→ Next-Level Fluffy Pancakes: We’re not just making pancakes; we’re making cloud-like, super fluffy pancakes. The perfect combo of baking powder and a light hand when mixing guarantees that dreamy, airy texture every single time.

→ That “Fancy Brunch” Feel, Minus the Effort: Topping your stack with a warm, homemade apple compote instantly elevates this from a basic breakfast to a café-style treat. It looks impressive, but trust me, it’s surprisingly simple to make.

→ Cozy, Comfort Food Vibes: The warm cinnamon in both the pancakes and the compote fills your kitchen with the most incredible aroma. This recipe is basically a big, warm hug on a plate perfect for a lazy Saturday morning.

→ Easy-to-Find, Simple Ingredients: You probably have most of this in your pantry already! No weird, hard-to-find items here. We’re using straightforward, wholesome ingredients that work together in perfect harmony.

→ Naturally Dairy-Free: By using almond milk and coconut oil, this recipe accidentally happens to be dairy-free, making it a fantastic option for anyone with dietary restrictions or if you just want to switch things up. No one will miss the butter or milk, I promise

Try my Chickpea Pancakes with Blueberry Chia Jam recipe.

What You’ll Need To Make

I love a recipe that uses simple, straightforward ingredients, and this one is a total winner. A few key players really make it shine:

1| The Apples: I like using a firmer apple like Honeycrisp or Granny Smith for the compote. They hold their shape beautifully and give you those perfect little tender-yet-chunky bites.

2| The Cinnamon: We’re using a double dose of this warm spice in both the compote and the pancake batter. It’s the secret to making your whole kitchen smell like a cozy fall morning, no matter the season.

3| The Coconut Sugar & Oil: These two add a wonderful, subtle depth of flavor. The coconut sugar has a caramel-like note that’s less sharp than white sugar, and the oil keeps the pancakes incredibly moist.

4| The Almond Milk: This is my go-to for making the pancakes naturally dairy-free without sacrificing an inch of fluffiness. It keeps the batter light and works perfectly with the other flavors.

See? No fancy stuff required just good, simple ingredients coming together to make something truly special

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 40 mins Serves: 2

Alright, let’s get cooking! The best part is, you can get the apple compote going while you whip up the pancake batter.

First, let’s make that cozy apple compote:

1. Grab a saucepan and toss in your diced apples, maple syrup, cinnamon, and water. Give it a little stir to coat those apples in cinnamon-y goodness.
2. Pop the lid on and bring it to a gentle simmer over medium-high heat. Let it bubble away for 15-20 minutes, until the apples are wonderfully soft and tender.
3. Now for the fun part: grab a fork and give the apples a gentle mash. You want to leave some yummy chunks for texture! Set this aside while you make the pancakes it’ll be waiting for its grand finale.

Now, for the main event: the fluffiest pancakes ever:

1. In a large bowl, whisk together your flour, baking powder, coconut sugar, and cinnamon. This is your dry team, all assembled and ready!
2. Pour in the almond milk and 2 tablespoons of that melted coconut oil. Now, mix it all together until it’s just combined. A few lumps in the batter are totally fine I promise, overmixing is the enemy of fluffiness!
3. Heat up your frying pan over medium-high heat and add a little of your remaining coconut oil. Once the pan is nice and hot, ladle in about 3 tablespoons of batter for each pancake. This is where the magic starts!

Time to flip ’em!

1. Let the pancakes cook for 3-4 minutes. You’ll know it’s time to flip when you see little bubbles forming on the surface like tiny delicious geysers.
2. Slide your spatula underneath and give them a confident flip! Cook for another 3 minutes on the other side, until they’re golden brown and perfect.

Serve it up!

Stack those warm, fluffy pancakes high, spoon a generous amount of the warm apple compote over the top, and finish it all off with an extra drizzle of maple syrup. Dig in and enjoy your masterpiece

• Glycemic Index (GI): Medium (Approximately 55-65)
• Glycemic Load (GL): Medium (Approximately 20-25)

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Easy Ingredient Swaps

For the Apple Compote:

• Apples: No apples? Pears are a fantastic substitute and become just as tender and sweet.
• Maple Syrup: You can use an equal amount of honey, agave nectar, or brown sugar for a similar sweetness.
• Spice Swap: Out of cinnamon? A pinch of nutmeg, apple pie spice, or even a dash of vanilla extract would be delicious.

For the Pancake Batter:

• All-Purpose Flour: For a heartier pancake, you can use whole wheat flour or a 1-to-1 gluten-free baking blend.
• Coconut Sugar: An equal amount of light brown sugar or regular white sugar works perfectly here.
• Almond Milk: Any milk you have on hand will work dairy milk, oat milk, or soy milk are all great options.
• Coconut Oil: Melted butter or a neutral-tasting oil like avocado oil or vegetable oil can be used instead.

Get Creative with Toppings!

• Not feeling apple compote? Top your pancakes with sliced fresh bananas and peanut butter, mixed berries, or a simple blueberry sauce.

Happy customizing

Try my Savory Pancakes with Avocado Spread recipe.

Twist and Tweak Ideas

Love the base recipe? Here are some easy ways to get creative and mix things up!

1| Add a Nutty Crunch: Fold a handful of chopped pecans or walnuts right into the pancake batter. They add a wonderful texture and toasty flavor that pairs perfectly with the apple and cinnamon.

2| Make It a Treat: White Chocolate & Apple: For a decadent twist, stir ½ cup of white chocolate chips into the pancake batter. The creamy chocolate with the warm apple compote is a next-level combination.

3| Boost the Protein: For a more filling breakfast, add a scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. You may need to add a splash more almond milk to get the right batter consistency.

4| Lemon Zest Brightness: Add the zest of one lemon to the apple compote as it cooks. The bright, citrusy note cuts through the sweetness and makes the apple flavor really pop!

5| Ginger Spice: Add ¼ teaspoon of ground ginger or even 1 teaspoon of freshly grated ginger to the compote for a warm, slightly spicy kick.

6| Go All-Out with a Streusel Topping: Before you flip the pancakes, sprinkle the tops with a simple streusel (mix 2 tbsp flour, 1 tbsp coconut sugar, ½ tsp cinnamon, and 1 tbsp solid coconut oil with a fork until crumbly). It creates a delicious, crispy, coffee-cake-like topping.

Try my Fluffy Protein Pancakes with Blueberry Sauce recipe.

My Top Tips for Pancake Perfection

A few little tricks can take your pancakes from good to unforgettable. Here’s what I’ve learned:

1| Don’t Overmix the Batter: This is the golden rule! Mix the wet and dry ingredients until they are just combined. A few lumps are totally fine and will give you those tall, fluffy pancakes. Overmixing makes them tough.

2| Test Your Pan’s Heat: Not sure if your pan is ready? Flick a few drops of water onto it. If the water droplets “dance” and sizzle, you’re at the perfect temperature.

3| Use a Measuring Cup for Neat Pancakes: For perfectly uniform pancakes that cook evenly, use a ¼-cup measuring cup or a large cookie scoop to pour the batter onto the pan. No more weird shapes!

4| Look for the Bubbles: Wait to flip until you see several bubbles form on the surface and the edges of the pancake look set. That’s your signal that the bottom is perfectly cooked and it’s ready to flip.

5| Keep Them Warm: To serve everyone at once, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest of the batch.

6| Customize Your Compote Texture: For a super smooth compote, you can blend it with an immersion blender. For a chunkier style, just mash lightly. Both are delicious

Try my Fluffy Almond Flour Pancakes recipe.

Budget-Friendly Tips

Love a delicious, homemade breakfast that’s also kind to your budget? Here are my favorite ways to save:

1| Apple Variety is Your Friend: You don’t need fancy apples! Granny Smith are often cheaper and work perfectly here, as their tartness balances the sweet syrup.

2| Maple Syrup Swap: Real maple syrup is a treat. For an everyday version, you can use an equal amount of brown sugar in the compote and pancake batter. The deep, molasses-like flavor is a great stand-in.

3| Oil Flexibility: While coconut oil is delicious, any neutral-tasting oil you have on hand works beautifully. Vegetable oil or canola oil are fantastic, budget-friendly alternatives.

4| Milk Swap: If no one in your household has a dairy allergy, regular dairy milk is almost always cheaper than almond milk and works exactly the same in this recipe.

5| Buy Baking Basics in Bulk: Items like all-purpose flour, baking powder, and cinnamon are almost always cheaper per ounce when you buy them in larger bags or containers from the baking aisle.

6| Make a Double Batch & Freeze: Pancakes freeze amazingly well! Let cooked pancakes cool completely, then stack them with parchment paper in between and store in a freezer bag. Reheat in the toaster for a quick, cheap breakfast any day of the week.

Try my Gluten Free Cottage Cheese Pancakes recipe.

Serving Ideas

Take your fluffy pancake stack from great to legendary with these simple ideas:

1| The Classic Stack: Keep it simple and perfect. A tall stack of pancakes, a generous spoonful of warm apple compote, and a final drizzle of maple syrup. You really can’t beat the classic!

2| The Ultimate Brunch Plate: Turn it into a full meal! Serve your pancake stack alongside some crispy bacon or breakfast sausage and a side of scrambled eggs. It’s the ultimate sweet and savory combo.

3| Add Some Creamy Coolness: A dollop of Greek yogurt or a scoop of whipped cream on top of the warm compote is a game-changer. The cool, creamy texture with the warm pancakes is divine.

4| A Nutty & Sweet Crunch: Sprinkle the top with toasted pecans or walnuts for a delicious crunch. A sprinkle of chia seeds would also add a nice little texture boost.

5| Dessert for Breakfast: Feeling indulgent? Add a scoop of vanilla ice cream on top of the warm pancakes. It’s basically an apple pie à la mode, but for breakfast (no judgment here!).

6| Kid-Friendly Fun: Let the kids build their own! Set up a pancake bar with small bowls of the compote, fresh berries, chocolate chips, and extra syrup so everyone can create their perfect stack.

Try my Orange and Yogurt Protein Pancakes recipe.

Storage & Reheating Tips

Made a double batch? Here’s how to keep your pancakes and compote tasting fantastic for later.

Storing Your Leftovers:

• Pancakes: Let the pancakes cool completely to room temperature. Then, pop them in a zip-top bag or an airtight container. They’ll stay happy in the fridge for up to 3 days or in the freezer for up to 2 months. For freezing, I like to put parchment paper between them so they don’t stick together.
• Apple Compote: Once cooled, store the compote in a separate airtight container in the fridge for up to 5 days.

Reheating for That “Just-Made” Magic:

• Reheating Pancakes (The Best Way): The toaster is your best friend here! It makes them warm and crispy on the edges again. Just toast on a medium setting until heated through. No toaster? A 350°F (175°C) oven for about 10 minutes works great.
• Reheating Pancakes (Quick Way): You can microwave them for 20-30 seconds, but they might get a little soft. The toaster is definitely worth the extra minute!
• Reheating Apple Compote: A quick 15-30 seconds in the microwave does the trick, or you can warm it gently in a small saucepan over low heat, stirring now and then.

Try my Special Spiced Purple Blueberry Pancakes recipe.

Final Thoughts

And there you have it my secret to a truly legendary breakfast. I really hope this recipe finds its way into your regular rotation and brings as much joy to your table as it does to mine. If you give it a whirl, I’d love to hear about it! Drop a comment below and tell me how your pancake flipping went. However your weekend shapes up, I hope it involves a warm stack and good company.

Happy cooking.

Recipe Card

Fluffy Pancakes with Apple Compote

My homemade apple compote is the star of these incredibly fluffy pancakes! 🍎 Learn my simple trick for a perfect, dairy-free breakfast that feels fancy but is so easy to make.

Courses: Breakfast Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 14 Calories: 415

Ingredients

Servings

For the apple compote:

• 2 apples, peeled and cut into 1/2" (1 cm cubes)
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 2 tbsp water

For the pancakes:

• 7 oz all purpose flour (200g)
• 1.5 tsp baking powder
• 2 tbsp coconut sugar
• ¹⁄₂ tsp ground cinnamon
• 8.5 fl oz almond milk, unsweetened (250ml)
• 3 tbsp melted coconut oil, divided
• 2 tbsp maple syrup

Instructions

For the Apple Compote:

1. Combine the diced apples, maple syrup, ground cinnamon, and water in a saucepan.
2. Place the saucepan over medium-high heat, cover, and bring to a gentle simmer.
3. Cook for 15-20 minutes, or until the apples have softened completely.
4. Using a fork, lightly mash the cooked apples to achieve a chunky consistency. Set aside.

For the Pancakes:

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, coconut sugar, and ground cinnamon until thoroughly combined.
2. Create a well in the center of the dry ingredients. Pour in the almond milk, 2 tablespoons of melted coconut oil, and the maple syrup.
3. Whisk the ingredients together until just incorporated. Avoid overmixing; the batter should remain slightly lumpy.
4. Heat a frying pan over medium-high heat and coat it with a portion of the remaining coconut oil.
5. For each pancake, portion approximately 3 tablespoons of batter into the hot pan.
6. Cook for 3-4 minutes, or until bubbles form on the surface and the edges appear set.
7. Flip the pancakes and continue cooking for an additional 3 minutes, until the second side is golden brown.

To Serve:

1. Plate the warm pancakes and top with the prepared apple compote. A final drizzle of maple syrup is recommended.
   

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 415kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 11g56%

Total Carbohydrate 68g23%

Dietary Fiber 4g16%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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