Applesauce pancakes with maple syrup
These applesauce pancakes made with whole-grain wheat flour are light, fluffy, and infused with a natural sweetness from apples and maple syrup. They're perfect for a cozy breakfast or a special brunch.
Cook time 15 min
Prep time 15 min
Ingredients:
2 cups whole-grain wheat flour4 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk (2% fat)
2 cups applesauce
4 tbsp maple syrup
1 tbsp vanilla extract
2 tsp vegetable oil
Applesauce pancakes with maple syrup are a delightful breakfast treat that balances the comforting flavors of cinnamon and apples with the sweetness of maple syrup. This recipe is perfect for a cozy morning meal or a special brunch. With whole-grain wheat flour, these pancakes not only taste delicious but also provide a healthy start to your day.
Instructions:
- In a large mixing bowl, whisk together the whole-grain wheat flour, baking powder, and salt. Ensure they are well combined and there are no lumps.
- In another bowl, beat the eggs until they are well mixed.
- Add the milk, applesauce, maple syrup, vanilla extract, and vegetable oil to the eggs. Stir until the mixture is smooth and uniform.
- Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; it’s okay if the batter is a bit lumpy. Don’t overmix, as this can make the pancakes tough.
- If desired, add a pinch of ground cinnamon to the batter and gently fold it in.
- Heat a griddle or non-stick skillet over medium heat. Once hot, lightly grease the surface with a small amount of vegetable oil or non-stick cooking spray.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the remaining batter.
- Serve warm with additional maple syrup drizzled on top.
There you have it – a delightful and healthier take on traditional pancakes with the added sweetness and nutritional benefits of applesauce and maple syrup. Enjoy these warm cinnamon applesauce pancakes as a wholesome breakfast or a treat anytime you crave something comforting and delicious.
Applesauce pancakes with maple syrup FAQ:
Cook the pancakes for about 2-3 minutes on each side. Look for bubbles forming on the surface and the edges starting to look set before flipping.
Yes, you can substitute all-purpose flour or gluten-free flour. Adjust the amount as needed, as different flours may absorb moisture differently.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them layered with parchment paper in a freezer-safe bag for up to 3 months.
Pancakes are done when they are golden brown on both sides and any inserted toothpick comes out clean. Avoid cutting into them; check the underside for color.
Yes, you can substitute eggs with flaxseed meal (1 tbsp flaxseed mixed with 3 tbsp water = 1 egg) or a store-bought egg replacer, but the texture may vary slightly.
Cooking Tips:
- Do not overmix the batter: Overmixing can make the pancakes tough. Mix until just combined, even if there are a few lumps remaining.
- Control the heat: Cooking the pancakes on medium heat ensures they cook evenly without burning. If the skillet is too hot, the pancakes will brown too quickly on the outside while remaining uncooked inside.
- Keep pancakes warm: Keep the cooked pancakes in a warm oven (around 200°F or 93°C) while you cook the rest of the batter to ensure they stay warm without drying out.
- Add extra toppings: While these pancakes are delicious on their own, you can enhance them with additional toppings such as fresh fruits, nuts, or a dollop of whipped cream for an extra touch of indulgence.
Nutrition Facts
9 ServingsCalories 150kcal
Protein 6g
Carbohydrates 27g
Fiber 3.43g
Sugar 7g
Fat 3.44g
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