Apple Pancakes
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Apple Pancakes
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These apple pancakes make a cozy Fall breakfast.
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Ingredients
Apple Pancakes Ingredients:
- 1 cup (120g) all purpose flour
- 1 egg
- 1 tablespoon milk
- 1 cup (250g) unsweetened applesauce
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Apple topping:
- 2 tablespoons butter
- 2 apples peeled and chopped
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup (160g) maple syrup
Instructions
- Add flour, baking powder, sugar, cinnamon, and nutmeg to a mixing bowl. Whisk until combined. This is the dry mixture.
- In a separate bowl, add the egg, applesauce, vanilla extract, and milk. Mix until combined. This is the wet mixture.
- Add the wet mixture to the dry mixture and stir until combined. Make sure not to over stir! The batter should be thick but runny enough to drip off the mixing spoon. If too thick, add another tablespoon of milk.
- Let the batter sit while you heat a pan over medium-low heat. Spray the pan with cooking spray.
- For evenly sized pancakes, measure ⅓ cup of the batter for each pancake and pour into the pan. Do this in batches so the pan is not overcrowded. Cook on each side for 2-3 minutes or until the sides begin to look dry. Make sure the pancake is golden brown and cooked through, then repeat with the remaining batter.
- Make the Sauce. Add the butter to a pan and let it melt over medium heat. Add apples, brown sugar, salt, and cinnamon to the pan and cook until the apples become soft. This should take 4-5 minutes. Stir in the syrup once finished cooking and pour on top of the pancakes. Enjoy!
Notes
- Don’t Overmix – Stir the batter just until the ingredients are combined. Overmixing can lead to dense pancakes instead of light and fluffy ones. Preheat the Pan – Make sure your pan is properly preheated over medium-low heat before adding the batter. This helps the pancakes cook evenly and develop a nice golden-brown color. Use Fresh Apples – For the topping, use fresh, firm apples like Granny Smith or Honeycrisp. They hold their shape well and add a perfect sweet-tart contrast to the spiced pancakes. Adjust Consistency – If the pancake batter is too thick, add a tablespoon of milk at a time until it reaches a pourable consistency. Storage - Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. There are 6 WW Blue Plan SmartPoints in one serving of this.
- Don’t Overmix – Stir the batter just until the ingredients are combined. Overmixing can lead to dense pancakes instead of light and fluffy ones.
- Preheat the Pan – Make sure your pan is properly preheated over medium-low heat before adding the batter. This helps the pancakes cook evenly and develop a nice golden-brown color.
- Use Fresh Apples – For the topping, use fresh, firm apples like Granny Smith or Honeycrisp. They hold their shape well and add a perfect sweet-tart contrast to the spiced pancakes.
- Adjust Consistency – If the pancake batter is too thick, add a tablespoon of milk at a time until it reaches a pourable consistency.
- Storage - Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
- There are 6 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
382mg
(16%)
Potassium
203mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
207IU
(4%)
Vitamin C
3mg
(3%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 382mg | 16% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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