Applesauce Pancakes

This delicious and fluffy Applesauce Pancakes recipe is perfect for a quick and easy breakfast or brunch. Made with warm cinnamon, creamy applesauce, and a hint of vanilla, these pancakes are naturally sweet and incredibly soft. Plus, you can use store-bought or homemade applesauce, making it a versatile and comforting dish for any morning!

Recipe Ingredients:

• 3 cups cake flour
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 1/2 cups milk, plus more if needed
• 2 cups Applesauce, recipe follows
• 1 tablespoon vanilla
• 1/4 teaspoon cinnamon
• 2 eggs
• Butter, for cooking and serving
• Maple syrup, warmed, for serving

Applesauce:

• 6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
• 1 cup apple juice or water
• Juice of 1/2 lemon
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon

How To Make Applesauce Pancakes?

1. Prepare the pancake batter: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, applesauce, vanilla, cinnamon, and eggs. Slowly add the wet ingredients to the dry, stirring gently. If the batter is too thick, add a little more milk until pourable.
2. Cook the pancakes: Heat a skillet or griddle over medium-low heat and lightly butter the surface. Drop tablespoon-sized amounts of batter onto the pan (or more for larger pancakes). Cook for about a minute, then flip and cook until golden brown and set in the center.
3. Serve: Top with butter and drizzle with warm maple syrup.
4. Cook the apples: Place the apples, apple juice, and lemon juice in a pan over medium-high heat. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the apples are soft.
5. Sweeten and spice: Stir in the brown sugar and cinnamon, mixing until fully dissolved.
6. Blend to desired consistency: Puree the mixture using a food processor, blender, or food mill. Let cool before refrigerating if not using immediately.

Recipe Tips:

• Use room temperature ingredients : Cold milk or eggs can make the batter dense. Let them sit at room temperature for about 10-15 minutes before mixing.
• Don’t overmix the batter : Stir until just combined. Overmixing can make the pancakes tough instead of light and fluffy. A few lumps in the batter are fine.
• Let the batter rest : Letting the batter sit for 5-10 minutes allows the baking powder to activate, leading to fluffier pancakes.
• Cook on low to medium heat : High heat can burn the outside while leaving the inside undercooked. A medium-low heat ensures even cooking.
• Flip only once : Wait until you see bubbles on the surface and the edges look set before flipping. Flipping too early or too often can make the pancakes deflate.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Applesauce Pancakes cool to room temperature. Then, place them in an airtight container or wrap them in plastic wrap. Store in the fridge for up to 3 days.
• Freeze: Once cooled, stack the pancakes with parchment paper between each layer to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months.
• Reheat: Place the pancakes in a toaster or toaster oven on a low setting and heat until warm and slightly crispy, about 1-2 minutes.

Nutrition Facts

• Calories: 181
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 44mg
• Sodium: 163mg
• Potassium: 437mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 6g

Check out More Recipes:

• Amish Baked Oatmeal
• 5-Minute Granola
• Homemade Buttermilk Biscuits
• Apple Fritters Recipe