Fluffy warmly spiced Applesauce Pancakes are paired with a delicious Caramel Apple Topping. A wholesome dessert for breakfast type of recipe.
These Applesauce Pancakes are light and fluffy thanks to buttermilk in the batter and stiff egg whites, that are folded in right at the end. This little extra step is so worth it for extra fluffiness in these part whole wheat pancakes.
But, what makes these pancakes truly phenomenal is the caramel apple topping. Butter, diced apples, coconut sugar and apple pie spice cooked down to a caramel-y apple goodness that totally reminds me of the best apple pie filling.
Ingredients and Substitutions
For the applesauce pancakes:
- all-purpose flour
- whole wheat flour
- baking powder
- apple pie spice or cinnamon
- salt
- eggs - separated and the egg whites beaten to stiff consistency to add air and lightness to the pancakes
- unsweetened applesauce
- buttermilk
- coconut oil - or butter
- brown sugar - or coconut sugar
For the Caramel Apple Topping
- butter
- diced apples
- brown sugar - or coconut sugar
- apple pie spice or cinnamon
See recipe box below for detailed measurements
Instructions
- Start by whisking together the dry ingredients in a large bowl
- Separate the eggs. Whisk together the egg yolks with other wet ingredients. Beat egg whites until stiff
- Combine the wet and dry ingredients into a lumpy batter. Then fold in the stiff egg whites
- Pour ¼ cup of batter onto a griddle or pan on medium heat. Cook pancake until bubbles form on the surface and the edges are set.
- Then flip with a spatula and cook another couple of minutes until golden brown. Repeat with remaining batter
- For the apple caramel sauce cook the butter, diced apples, sugar, and apple pie spice or cinnamon on medium low until the apples have softened
- Serve the applesauce pancakes topped with caramel apple sauce or just maple syrup if not making the topping
Cooking Tools & Utensils
- mixing bowls
- whisk
- electric mixer - to whip egg whites
- spatula
- griddle or skillet
- saucepan
Storage
These cinnamon applesauce pancakes are best served warm from the griddle with warm apple caramel topping. But if you end up with leftover pancakes, store the pancakes and topping in separate airtight containers in the fridge for up to 1 week. Or place in the freezer for 1-3 months.
To reheat you can pop the pancakes in the toaster, and warm up the sauce topping on the stove or the microwave.
FAQs
Usually yes, 1 egg can be replaced with ¼ cup of applesauce. But this recipe requires both applesauce and eggs. Especially the stiff egg whites are needed to lighten up the whole wheat batter and make still fluffy pancakes.
This recipe calls for both applesauce and coconut oil or butter, but you could replace the oil with an equal amount of more applesauce. The texture and flavor will be a little different, but still good.
This recipes calls for buttermilk. You can make a homemade version by mixing the same amount of milk with 1 teaspoon of lemon juice or apple cider vinegar. If you don't have milk, simply water or better yet sparkling water can be substituted.
More Apple Recipes You'll Love:
Recipe
Applesauce Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1.5 teaspoons apple pie spice or cinnamon
- ¼ teaspoon salt
- 2 large eggs separated
- 1 cup unsweetened applesauce
- ⅔ cup buttermilk
- ¼ cup coconut oil melted (or butter)
- ¼ cup brown sugar or coconut sugar
Caramel Apple Topping
- 1 tablespoon butter
- 2 cups diced apples
- 3 tablespoons brown sugar or coconut sugar
- ½ teaspoon apple pie spice or cinnamon
Instructions
- Whisk together all dry ingredients in a bowl - flours, baking powder, spices, and salt.
- Separate the eggs. Using an electric mixer beat the egg whites until stiff.
- Stir together the egg yolks with the remaining wet ingredients - apple sauce, buttermilk, melted coconut oil/butter, and brown sugar.
- Add the dry to the wet ingredients and stir to combine. When there are still streaks of flour in the batter, add the stiff egg whites and fold them in gently.
- Heat a griddle or pan to medium-low.
- Lightly grease the griddle/pan. Drop ¼ cup portions of batter on the heated griddle or pan. Cook until edges are set (2-3 minutes). Then flip and continue cooking until lightly browned (1-2 minutes).
- Repeat the process with the remaining batter.
Caramel Apple Topping
- Melt the butter in a small sauce pan. Stir in the diced apple, sugar and cinnamon. Simmer on low until apples have softened to desired level (I still leave them a little crunchy).
- Serve pancakes topped with apple caramel mixture.
Notes
Nutrition
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Recipe adapted from Crafting My Home
Virginia
If their whole wheat how come there is 1cup of white flour in it and is there any way to make pancakes with out white flour
Regina
I would have loved to use all whole wheat but the only kind I could get at the time (I was living in Thailand) was the coarse stone-ground variety. There is just no way to make fluffy pancakes from it, so I used half all-purpose flour for lightness.
If your whole wheat flour is very fine or even white whole wheat flour, you might away without any all-purpose flour.
Kristi Rimkus
Your pancakes look perfect for holiday morning breakfasts!
Regina
Yes, these would be perfect for yummy family breakfast 🙂
Regina
Thank you! Yes, these are perfect for a laid-back Sunday morning.
Vicky & Ruth- May I Have That Recipe
I love how fluffy these look! I find it is very difficult to get whole wheat to become fluffy but it looks like you have perfected it! These look like the perfect Sunday morning breakfast!