Copycat Denny’s Cinnamon Apple Crisp Pancake Slam Recipe

There’s something about diner breakfasts that feel like a warm hug from your childhood. For me, that hug came in the form of a Sunday morning booth at Denny’s with my dad, who swore that no pancake was worth eating unless it had something “crumbly” or “gooey” baked into it. The Cinnamon Apple Crisp Pancake Slam became our thing, all melty apples, crisp streusel, buttery pancakes, and that salted caramel drizzle that made us pause mid-bite. This copycat version is a tribute to that very memory. You’ll get all the fall-flavored richness in every forkful, whether or not you’ve got hash browns and bacon on the side.

How to Make Denny’s Cinnamon Apple Crisp Pancake Slam

This copycat is all about layering warmth and comfort, spiced apple goodness, golden-browned crumb, pillowy pancakes, and that buttery salted caramel drizzle. It may look like a Sunday brunch showstopper, but it comes together easily with just a few bowls and a good nonstick pan.

Nutrition Facts (per serving)

Ingredients

Servings: 3 pancakes (2–3 people)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

For the Pancake Batter:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1½ cups buttermilk
• 1 large egg
• 3 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract

For the Cinnamon Crumb:

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 to 1½ teaspoons ground cinnamon
• ¼ teaspoon fine salt
• ¼ cup melted butter

For the Apple Crisp Topping:

Apple base:

• 3 cups peeled, chopped tart apples (like Granny Smith)
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1½ teaspoons ground cinnamon
• Pinch of nutmeg
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
• 1 tablespoon lemon juice
• ¼ teaspoon salt

Oat crisp:

• ½ cup quick oats
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 5 tablespoons melted butter

For the Salted Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons water
• ¼ cup heavy cream
• 1 tablespoon butter
• ½ teaspoon fine sea salt (adjust to taste)

For Garnish:

• Powdered sugar, for dusting
• Optional: whipped cream

Tools You’ll Need

• Nonstick skillet or griddle
• Medium saucepan
• Mixing bowls (x3)
• Whisk and wooden spoon
• Spatula
• Measuring cups and spoons
• Small offset spatula or ladle (for spreading batter)

Instructions

Step 1: Make the Apple Crisp Topping

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss chopped apples with sugars, cinnamon, nutmeg, lemon juice, flour, and salt.
3. Spread into a small baking dish.
4. In another bowl, mix oat crisp ingredients until clumpy. Sprinkle over apples.
5. Bake for 25–30 minutes, or until apples are tender and topping is golden. Keep warm.

Step 2: Prepare Cinnamon Crumb

1. Mix flour, brown sugar, cinnamon, and salt in a small bowl.
2. Add melted butter and stir until crumbly.
3. Set aside. (You’ll use this inside the pancakes while cooking.)

Step 3: Make Pancake Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine buttermilk, egg, melted butter, and vanilla.
3. Pour wet into dry and stir gently until just combined. Don’t overmix, lumps are fine.

Step 4: Cook the Pancakes

1. Heat skillet or griddle over medium. Lightly grease.
2. Pour ½ cup batter per pancake. Sprinkle 2–3 tablespoons of cinnamon crumb over the top.
3. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more.
4. Repeat with remaining batter and crumb.

Step 5: Make Salted Caramel

1. In a small saucepan, combine sugar and water. Heat without stirring until deep amber.
2. Off heat, whisk in warm cream slowly (it will bubble). Add butter and salt.
3. Stir until smooth. Let cool slightly.

Step 6: Assemble and Serve

1. Stack 2–3 pancakes per plate.
2. Spoon warm apple crisp over top.
3. Drizzle with salted caramel.
4. Dust with powdered sugar and add whipped cream if desired.

Tips for Success

• Use buttermilk for that signature tang. If you’re out, mix 1½ cups milk with 1 tbsp lemon juice.
• Don’t skip the lemon in the apples, it balances the sweetness.
• Flip pancakes only once. Cinnamon crumb can get sticky if moved around too much.
• Make the caramel just before serving for best pourability.

What to Serve With

Savory Sides:

• Crispy bacon or sausage links, Just like the Denny’s Slam, salty meat balances out the sweetness beautifully. That smoky-salty contrast cuts through the caramel and crumb like magic.
• Scrambled eggs with chives, Light, fluffy eggs give you a break between sweet bites and keep the meal grounded in breakfast rather than dessert.
• Hash browns or home fries, Golden and crispy, they bring texture and warmth. If you’re not doing a full Slam, even a small handful on the side makes the plate feel more “diner real.”

Sweet Add-ons:

• Maple-glazed walnuts, If you want a fancy edge, a sprinkle of these gives added crunch and a woodsy note.
• Whipped cream and cinnamon sugar dust, Makes it feel like a holiday treat.
• Apple cider or spiced tea, To sip alongside and double down on the autumn vibes.

Variations

Mini Slam for One
Halve all ingredients and make two smaller pancakes. Still stackable, still dreamy, just less commitment.

Apple Pie Pancake Stack
Swap the crisp topping for thick apple pie filling. Use cinnamon-sugar instead of crumb, and drizzle with vanilla glaze.

Caramel Apple Cheesecake Version
Add a smear of sweetened cream cheese between pancakes. It brings a tangy, cheesecake vibe and makes it feel even more indulgent.

Boozy Brunch Twist
Add a splash of bourbon or spiced rum to the apples while baking. Suddenly these are adults-only pancakes with major fall flair.

No-Cook Hack
Use canned apple pie filling + store-bought caramel. Just heat gently and spoon over pancakes.

Ingredient Substitutes

Buttermilk
Original: Buttermilk
Substitutes: Milk + lemon juice (1 tbsp per cup), kefir, or thinned sour cream.

Apples
Original: Tart baking apples like Granny Smith
Substitutes: Honeycrisp, Braeburn, or even canned apples (just adjust sweetness).

Oat Crisp Topping
Original: Oats, flour, butter, sugar
Substitutes: Granola (toasted in butter), crushed graham crackers, or streusel made with almond flour.

Salted Caramel
Original: Homemade sugar + cream caramel
Substitutes: Jarred caramel sauce with sea salt stirred in, or dulce de leche plus a pinch of flaky salt.

Flour
Original: All-purpose flour
Substitutes: Gluten-free 1:1 flour blends work well, or whole wheat pastry flour for a nuttier edge.

Butter
Original: Melted butter
Substitutes: Neutral oil, margarine, or dairy-free butter spreads.

Honest Review

After a couple weekend trial runs (and more than a few sticky forks), this homemade version really delivers. The pancakes? Fluffy and tender with a soft buttermilk tang, honestly better than most diners I’ve been to. That cinnamon crumb baked right into the batter adds this cozy, coffee-cake-like texture that makes each bite feel like dessert without being overkill.

The apple crisp topping took a little tweaking (first batch was too dry, second too wet), but once dialed in, it nailed that warm, syrupy vibe with just enough oat crunch to break things up. And the salted caramel? Worth the effort. Rich, buttery, and just salty enough to cut through all the sweetness.

Is it exactly like Denny’s? Not quite. Denny’s probably leans on pre-mixes and extra-sweet fillings that hit a slightly more candy-like note. But this version feels more real. Homemade. You get those same comforting flavors, just cleaner and fresher, with better texture and depth.

If you’re chasing that nostalgic diner breakfast but want something that feels a little more special, and way more satisfying, this is the stack to make. Especially on a slow Sunday with someone you love at the table and cinnamon in the air.