Do you like apples....how do you like THESE apples? Sorry. I'm better than that--but not really. Anyway, these pancakes are an apple lovers dream with apples in the batter, layered between each cake, and spooned gluttonously over the top in an caramel-apple maple syrup drizzle.
These look SO impressive but come together so easily thanks to boxed pancake mix and jars of caramel and apple butter (because breakfast calls for shortcuts).
1 batch of pancake batter, made according to the box instructions
1l arge Honeycrisp or similar apple
4 tbsp. jarred appled butter
1 tbsp. butter + butter for griddle
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup jarred caramel sauce
1/ 4 cup real maple syrup
Make pancake batter according to directions. Chop the apple in half and remove the core. Finely chop one of the halves. Add this to the batter. Chop the other half of the apple into 1-inch cubes.
Heat 1 tbsp. butter in a small skillet until bubbling. Add the cubes of apple. Toss to coat and cook 1 minute. Pour over the jarred caramel sauce and the maple syrup. Add 1 tsp cinnamon and the salt. Simmer until it is fairly thick and the apples have softened a little, watching it carefully so as not to let the sugars burn or crystallize. Set aside.
Heat a large griddle for you pancakes over medium heat. Grease with butter. Cook pancakes by 1/2 cups until tiny bubbles start to form on the surface. Flip and cook two minutes more.
To assemble, stack pancakes with a generous smear of apple butter in between each one. Pour over apples and maple caramel.
Optional: Add whipped cream or dust with powdered sugar.