Growing up, there was always a jar of applesauce in our fridge. One morning we were greeted with apple pancakes, and I haven’t looked at applesauce the same since. These are thicker and cakier than your typical pancake, but isn’t cake for breakfast simply sweeter?
Apple Pancakes
Topping
4 tablespoons (1/2 stick) butter, plus more for serving
2 medium apples, cored and diced
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt
Pancakes
1 1/2 cups complete buttermilk pancake mix
1 teaspoon ground cinnamon
1 cup cinnamon applesauce
1/4 cup water, plus more as needed
1. Topping In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon and salt. Cook, stirring occasionally, until the apples start to soften and the sugar is dissolved and syrupy, 3–5 minutes. Remove from heat until ready to serve pancakes.
2. Pancakes Preheat oven to 200 degrees. In a bowl, combine pancake mix and cinnamon. Stir in applesauce and water until just moistened. If batter is too thick to pour, add water. Preheat and lightly grease a nonstick skillet or griddle over medium heat.
3. Pour 1/4 cup batter onto skillet or griddle, repeating as allowed for pan size. Cook each pancake until bubbles form on the surface. Flip and cook until the second side is golden brown, 1–3 minutes. Reduce heat to medium-low if the pancakes are cooking too quickly.
4. Keep cooked pancakes warm in preheated oven, and repeat with remaining batter. Serve warm with butter and reheated apple topping.
Serves 4.
