Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup

This delicious Apple Pancake Bars recipe is an easy breakfast treat perfect for weekend brunch or a quick snack. With a buttery crumble topping and sweet apple syrup, these bars are simple to make and can be adapted using different types of granola or apples you have on hand, making them versatile and flavorful.*

Ingredients Needed:

Brown Butter Crumble Topping:

• 7 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch fine sea salt

Apple Pancake Bars:

• Nonstick baking spray, for spraying the parchment
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 3/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 large eggs, lightly beaten
• 1 1/2 cups apple-cinnamon granola
• 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
• 1 Gala apple, peeled, cored and finely diced
• Confectioners’ sugar, for dusting

Apple Syrup:

• 4 cups unsweetened apple juice
• 1/2 cup granulated sugar
• 1 medium Granny Smith apple, peeled, cored and diced
• Splash of freshly squeezed lemon juice

How To Make Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup?

1. Prepare the Brown Butter Crumble Topping: Cook the butter in a small saucepan over medium heat until it turns amber brown, about 3 to 4 minutes. Whisk the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Stir in the browned butter until combined, then refrigerate for 15 minutes. Squeeze the chilled mixture to form crumbles and set aside.
2. Make the Apple Pancake Bars: Preheat the oven to 190°C / 375°F. Line a 9-by-13-inch (23-by-33cm) baking dish with parchment paper, leaving an overhang on the longer sides, and spray with nonstick baking spray. Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the buttermilk, melted butter, vanilla, and beaten eggs until smooth. Pour the wet mixture into the dry ingredients, then fold in the granola, lemon zest, lemon juice, and diced Gala apple until just combined. Transfer the batter to the prepared baking dish and rest it for 15 minutes.
3. Bake the Pancake Bars: Evenly sprinkle the brown butter crumble over the batter. Bake for 15 to 20 minutes or until the top is golden brown and springs back when gently pressed. Let the bars cool in the dish for 10 minutes before using the parchment to lift them onto a cooling rack.
4. Prepare the Apple Syrup: In a shallow skillet, combine the apple juice, granulated sugar, and diced Granny Smith apple. Bring the mixture to a boil and cook until it thickens and reduces by half. Add a splash of lemon juice, then strain the syrup through a fine-mesh sieve and keep it warm.
5. Serve the Bars: Lightly dust the cooled apple pancake bars with confectioners’ sugar. Cut them into bars and arrange on a serving platter. Drizzle the warm apple syrup over the bars or serve it alongside for dipping.

Recipe Tips:

• Use room temperature ingredients: Let the eggs, buttermilk, and butter warm up a bit before mixing so your batter is smooth. Cold ingredients can cause lumps.
• Don’t overmix the batter: Stir the dry and wet ingredients just until they combine. Overmixing can make your bars heavy and dense instead of fluffy.
• Chill the crumble topping: Put the crumble in the fridge for 15 minutes. This helps it form crispy bits that stay on top while baking.
• Rest the batter before baking: Let the batter sit for 15 minutes so the flour absorbs the liquid. This makes your bars softer and more tender.
• Check for doneness by pressing lightly: Gently press the top, and if it bounces back, they’re done. If not, let them bake a bit longer to avoid raw centers.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple Pancake Bars cool completely until they reach room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: After letting the Apple Pancake Bars cool to room temperature, arrange them in a single layer on a baking sheet and freeze for 1 hour. Once they are firm, transfer the bars to a freezer-safe container or bag and freeze for up to 2 months.

Nutrition Facts

Serving Size: 1 bar (based on 12 bars per recipe)

• Calories: 146
• Total Fat: 3.3g
• Saturated Fat: 1.1g
• Cholesterol: 35mg
• Sodium: 52mg
• Potassium: 203mg
• Total Carbohydrate: 25.7g
• Dietary Fiber: 1.5g
• Sugars: 15.9g
• Protein: 4.4g

Try More Bobby Flay Recipes:

• Apple Crumble with Vanilla Ice Cream
• Apple Crisp French Toast Casserole
• Apple Crisp
• Apple Comfort