Healthy Apple Crumble Pancakes

Apple crumble and pancakes are both comfort food in their own right, so putting them on the same plate was never going to be a hard sell. This apple crumble pancakes recipe takes our fluffy Buttermilk Pancake Mix and tops it with soft, cinnamon-stewed apple and a golden, toasted oat crumble — all the flavour of a baked crumble, ready in about 20 minutes.

It's the kind of weekend breakfast that looks like it took a lot more effort than it did, which is exactly the point.

Why This Combination Works

Buttermilk pancakes have just enough tang to balance the sweetness of stewed apple and maple syrup, while the toasted oats and nuts bring back that crunchy crumble topping without needing to turn the oven on. Cooking the apple and the crumble in two small pans at the same time as your pancakes means the whole thing comes together in one go, rather than as separate steps.

Apple Crumble Pancakes Recipe

Serves: 4 | Prep: 10 mins | Cook: 20 mins

Ingredients

For the pancakes:

• 1 packet Mt. Elephant Buttermilk Pancake Mix, made per pack instructions

For the stewed apples:

• 2 apples, cored and diced (no need to peel)

• 1 tsp ground cinnamon

• 2 tbsp maple syrup

• 2 tbsp water

• 1 tsp lemon juice

For the toasted crumble:

• 1/2 cup rolled oats

• 1/3 cup chopped almonds or walnuts

• 1 tbsp coconut oil or butter, melted

• 1 tbsp maple syrup

• 1/3 tsp ground cinnamon

Method

1. Follow the easy on-pack instructions to make your Mt. Elephant buttermilk pancakes.

2. Dice the apples into small, even pieces — leaving the skin on adds colour and a bit of extra texture.

3. Stew the apples: In a small pan over medium heat, combine the diced apple, cinnamon, maple syrup, water and lemon juice. Stir, then cover and cook until the apples are soft but still holding their shape, about 5–7 minutes.

4. Toast the crumble: In a separate frypan over medium-low heat, combine the rolled oats, chopped nuts, melted coconut oil or butter, maple syrup and cinnamon. Stir consistently and toast until golden, about 5 minutes.

5. Assemble: Spoon the warm stewed apples generously over your stacked pancakes, then finish with a sprinkle of the toasted oat crumble. Serve immediately while the crumble is still crunchy.

Mt. Elephant Tip

Make the stewed apple and crumble the night before and gently reheat them while your pancakes cook — it turns this into an even quicker weekday breakfast without losing any of the weekend feel.

Ready to make your own stack? Shop the Buttermilk Pancake Mix.