Servings 4 servings
Ingredients
- 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
Instructions
- 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. When a drop of water sizzles on contact, it’s ready.
- Scoop the batter (about 1/4 cup per pancake) onto the warm pan, leaving space between each pancake for spreading. Cook until small bubbles form on the surface and the edges look set (the outer 1/2-inch should appear matte, not glossy), 2 to 3 minutes.
- Flip once and cook another 1 to 2 minutes, or until both sides are golden brown and the centers are cooked through. Repeat with the remaining batter, greasing the pan and adjusting the heat as needed. (If the pancakes are browning too quickly, lower the heat a notch.)
- Serve immediately with butter, warm maple syrup and/or sautéed apples.
Notes
- Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
- Sautéed apples: 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. The apples are great with easy applesauce pancakes, but also on top of oatmeal or yogurt!
- To store: Let the pancakes cool completely, then stack them with small squares of parchment paper in between. Store in an airtight container or zip-top bag in the fridge for up to 3 days.
- To freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, about 30 minutes. Transfer to a freezer-safe bag and store for up to 2 months.
- To reheat: For the best texture, skip the microwave and use a toaster or oven instead. Reheat in a 300°F oven for 8 to 10 minutes (or pop them in the toaster for a few minutes) until warmed through. If you’re reheating straight from frozen, lower your oven temp to 275°F and warm them a few minutes longer.
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