Soft, golden pancakes topped with warm, sweet-tart caramelised apples make for a comforting breakfast or dessert. The zesty lemon cuts through the sweetness, creating a perfectly balanced flavor.

Why You’ll Love This Recipe

Simple batter made with pantry staples.
Golden, soft pancakes with a light texture.
Sweet, tangy caramelised apples as a topping.
Ready in under 30 minutes.
Easily adaptable with extra fruits or spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

75 g plain flour
1 medium egg
200 ml semi-skimmed or 1% fat milk
2 teaspoons vegetable oil, divided
1 eating apple, cored and thinly sliced
1 teaspoon caster sugar
Finely grated zest and juice of 1 lemon

Directions

Make the Batter
- Put flour into a large jug or mixing bowl. Add egg and milk. Beat with a whisk or handheld electric beater until smooth.
- Optional: Use half plain and half wholemeal flour for more fibre.
Cook the Pancakes
- Heat a pancake pan or non-stick frying pan with a few drops of vegetable oil.
- Pour in a quarter of the batter, tilting the pan to spread it evenly.
- Cook for 1–2 minutes until set, then flip and cook the other side.
- Repeat to make 4 pancakes, adding a few drops of oil each time. Keep warm.
Caramelise the Apples
- Heat remaining oil in the frying pan. Add apple slices and cook over medium-high heat for 3–4 minutes, turning often.
- Sprinkle sugar over apples and cook until lightly browned.
- Add lemon zest and juice, stir to coat, then remove from heat.
- Optional: Add sliced banana with the lemon zest and juice for a fruity twist.
Serve
- Place 1 pancake on each plate and top with the caramelised apples. Serve warm.

Servings And Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add cinnamon or nutmeg to the apples for warm spice.
Top with Greek yoghurt or whipped cream for extra indulgence.
Use pears instead of apples for a softer, floral flavor.
Swap lemon for orange zest and juice for a different citrus note.
Add a drizzle of maple syrup or honey over the finished pancakes.

Storage/Reheating

Storage: Store leftover pancakes and apples separately in airtight containers in the fridge for up to 2 days.
Reheating: Warm pancakes in a dry frying pan or microwave. Heat apples gently in a saucepan or microwave until warm.
Best enjoyed freshly made for the best texture.

FAQs

Can I Make The Batter Ahead Of Time?

Yes, you can prepare it up to 1 hour ahead. Stir well before cooking.

Can I Use Skimmed Milk?

Yes, though semi-skimmed or 1% milk gives a slightly richer taste.

Can I Make Mini Pancakes With This Recipe?

Absolutely—just pour smaller amounts of batter into the pan and cook as directed.

Can I Double The Recipe?

Yes, double all ingredients to make 8 pancakes.

What Apples Work Best?

Crisp, sweet varieties like Gala, Braeburn, or Pink Lady work beautifully.

Can I Make This Dairy-Free?

Yes, swap the milk for almond, oat, or soy milk.

How Do I Keep Pancakes Warm?

Place them on a plate in a low oven (around 90°C / 200°F) while making the rest.

Can I Use Brown Sugar For The Apples?

Yes, it will give a deeper caramel flavor.

What’s The Best Pan For Pancakes?

A non-stick frying pan or dedicated pancake pan works best for even cooking.

Can I Freeze These Pancakes?

Yes, freeze plain pancakes for up to 2 months. Reheat from frozen in a toaster or oven.

Conclusion

These pancakes with caramelised apples are quick, comforting, and versatile. Whether for breakfast, brunch, or dessert, they bring together soft pancakes and fruity sweetness in every bite.