Applesauce Pancakes
User Reviews
5.0
6 reviews
Excellent
Applesauce Pancakes
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Show your family extra love this weekend and whip up a batch of my homemade applesauce pancakes. They’re light and fluffy with a hint of apple and cinnamon then served with chopped apples in buttery brown sugar on top. Don’t forget the maple syrup for this perfect fall breakfast or brunch!
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Ingredients
Apple Topping (optional)
- 4 tablespoons butter
- 2 medium green apples peeled and chopped
- 1/4 cup light brown sugar packed
Pancakes
- 2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
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Instructions
For the Apple Topping
- In a small or medium saucepan, melt the butter over medium heat, then stir in the chopped apples.
- Cook the apples for 7 minutes or until the apples are tender, then mix in the brown sugar and cook for another 3 minutes. Remove from heat, and set aside.
Make the pancake batter
- If you are using an electric griddle, preheat it to 325°F.
- Sift the flour, sugar, cinnamon, baking powder, nutmeg, baking soda, and salt into a large mixing bowl.
- Make a well in the middle of the dry ingredients, add the eggs and vanilla extract, and whisk until the eggs are beaten.
- Fold in the applesauce until the batter is thick and dry, then pour in the milk.
- Mix until the batter is just mixed and wet. Some small lumps are okay. Allow the batter to sit for 3 minutes.
Cook the pancakes
- Scoop out 1/3 cup of batter and pour it onto the preheated griddle or into a greased medium skillet over medium heat, and let the pancake cook for 2-3 minutes or until the bottom side is light brown and the top side starts to bubble.
- Flip the pancake and cook for another 2-3 minutes or until the sides of the pancake are cooked. Continue cooking the pancakes until all of the batter is used.
Serve
- Stack the pancakes and top with the caramelized apples and maple syrup.
Equipments used:
Notes
- Pancake making tips
- Sift all of the dry ingredients together instead of just mixing them. That will lighten the batter and encourage them to fluff up while they are cooking.
- Cook the pancakes at a low temperature to help promote fluffiness.
- Letting the batter rest for a few minutes before cooking allows for the ingredients to start interacting with each other and makes the batter nice and bubbly.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
253mg
(11%)
Potassium
231mg
(7%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
265IU
(5%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9pancakes
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 253mg | 11% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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