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Cinnamon Applesauce Pancakes
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Add a fruity twist to a breakfast classic with this quick and easy recipe for Cinnamon Applesauce Pancakes topped with sautéed apples.
Fall is in full force, and while I’m all for the season’s freshest fruit taking on starring roles in desserts of all kinds (especially Easy Caramel Apples), it’s about time apples had their place in the breakfast spotlight. Welcome to the main stage, Cinnamon Applesauce Pancakes!
I’ve taken my go-to recipe for Light and Fluffy Pancakes and given them a spiced spin with the addition of ground cinnamon (a dash of nutmeg would also be spectacular). And to the wet ingredients, I’ve added a full cup of applesauce to lend a touch of sweetness and really intensify the moisture factor of these flapjacks.
So here’s where you can keep this recipe as simple or as snazzy as you desire. Opt for your favorite brand of store-bought applesauce or go the extra step and whip up Slow Cooker Applesauce from scratch.
If you’ve never tried warm homemade applesauce, allow me to casually suggest you drop everything you’re doing and run to the store for a dozen of your favorite apples. It. Is. That. Good.
But for all those with prior engagements, you can still enjoy warm apples in the form of a quick-fix topping for your applesauce pancakes. This is a totally optional add-on for the recipe, but I’ve included instructions below if applesauce pancakes topped with warm sautéed apples is you sorta thing. (Hint: It’s mine!)
You could also spoon said apple topping over ice cream, finish it off with a drizzle of butterscotch and oh. em. gee. this pregnant lady needs to just stop typing. We made it from pancakes to ice cream in less than four sentences. My job here is done!
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Cinnamon Applesauce Pancakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 Tablespoons light brown sugar
- 1 cup whole milk
- 1 cup applesauce
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
In a large bowl, whisk together the flour, cinnamon, baking powder and brown sugar.
In a separate medium bowl, whisk together the milk, applesauce, egg, vegetable oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
Place a nonstick pan or griddle over medium-low heat. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
As an optional topping, add 2 tablespoons unsalted butter and 3 tablespoons brown sugar to a sauté pan set over medium-low heat. Once the butter has melted, add sliced apples and cook, stirring, until the apples have softened slightly. Spoon the topping over the pancakes and serve.
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