Apple Pancakes with Cinnamon Honey Caramel Sauce

A sweet spin on a Kiwi classic and a yummy weekend treat to share with the family. Using Kāmahi Honey, this recipe is great for both pancakes and pikelets.

Kāmahi honey has an intense full-bodied flavour, like molasses or burnt toffee, which makes for a perfect caramel sauce.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes about 8 pancakes

Apple Pancake Ingredients:

  • 1 ½ cups standard white flour
  • 1 tsp. baking powder
  • 1 ¼ cups milk
  • ½ cup yoghurt
  • 2 eggs
  • 1 cooking apple, grated
  • Ghee or butter for cooking

Cinnamon Honey Caramel Sauce Ingredients:

  • 50g butter
  • 2 Tbsp. MVH Kāmahi Honey
  • 1 tsp. cinnamon
  • Pinch of salt
  • 1 Tbsp. lemon juice


  1. Place the flour and baking powder into a bowl and use a whisk to combine and aerate. Pour in the milk and yoghurt and whisk into a smooth batter.
  2. Add the eggs and beat until creamy, all the time incorporating air into the mix for lighter pancakes. Fold through the grated apple.
  3. Heat a heavy-bottomed frying pan over a moderate to high heat. Make sure the pan is hot before continuing.
  4. Once hot, add a small knob of butter (or ghee) to the pan and swirl to evenly coat the base.
  5. Use a half-cup scoop to pour the batter into the pan and quickly tilt the pan to spread the batter to the edge.
  6. The pancake should be on the thin side. Once bubbles appear on the surface, flip and cook until golden on both sides. Repeat with the remaining mixture.
  7. To make the cinnamon honey caramel sauce, combine the butter, honey, cinnamon, and salt in a small saucepan and bring to a gentle simmer. Remove from the heat, add the lemon juice and pour into a serving bowl.

This recipe also makes delicious afternoon apple pikelets, simply reduce the milk to ½ cup to make a thicker batter.

Dollop spoonfuls into a hot frying pan and cook as above. This makes about 12 pikelets.

Handy tip: Do you ever wondered why the first pancake often fails?

There are two reasons why:

First of all, the pan needs to be hot, to seal the batter as soon as it hits the pan. If it’s too cold, the batter will stick.

Secondly, the pan needs to “season” with a thin film of fat. Again, if the pan is not hot enough, the fat won’t spread evenly, and the first pancake will stick.

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