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pancakes rolled and filled with apple cinnamon compote and topped with whipped cream and salted caramel maple syrup

Rolled Apple Cinnamon Pancakes

These rolled apple cinnamon pancakes are filled with apple compote and topped with freshly whipped cream, cinnamon, and salted caramel maple syrup.

Course Breakfast
Keyword apple cinnamon pancakes, apple compote, rolled pancakes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 people
Author Tonya Staab

Ingredients

  • 13 large red apples peeled and sliced
  • 2 cups brown sugar
  • 1 tsp cinnamon plus extra for topping
  • 2 tbs salted caramel maple syrup plus extra for topping
  • 1.5 sticks butter
  • pancake mix don't forget to check ingredients on the back
  • heavy whipping cream
  • 1/2 cup milk extra for pancakes

Instructions

  1. Melt the butter in the cast-iron skillet over medium heat.

  2. Add the apples and cinnamon and stir to coat. Cook for 15-minutes until the apples are soft, but not mushy.

  3. While the apples are cooking you can begin whipping the cream with a blender until peaks form. And then, cook your pancakes. Add an extra 1/2 cup of milk for every cup of milk that your recipe requires. You need your pancakes to be thinner so they roll without breaking.

  4. Add the salted caramel maple syrup to the apples, stir to coat and then turn off the heat. Cover with aluminum foil to keep them warm until the pancakes are cooked.

  5. Add a spoonful of the apple compote to the center of a pancake, roll it and top with whipped cream, cinnamon, and salted caramel maple syrup.