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“This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping.”
4-6 pancakes

Ingredients Nutrition


  1. For the apples:
  2. Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
  3. Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
  4. When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
  5. Keep warm on a burner on low setting.
  6. For the Streusel:
  7. While the apples are cooking, prepare the streusel.
  8. Add all ingredients into a bowl.
  9. Blend with fork until crumbly.
  10. Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
  11. For the Pancakes:
  12. In a medium bowl, whip egg.
  13. Add butter and milk and whip together.
  14. Add the dry ingredients.
  15. Mix well.
  16. Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
  17. Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
  18. Place pancakes on plate, top with apple compote and streusel topping.

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