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:
- 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
- electric mixer - to whip egg whites
- griddle or skillet
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.
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.
Caramel Apple Topping
- 1 tablespoon butter
- 2 cups diced apples
- 3 tablespoons brown sugar or coconut sugar
- ½ teaspoon apple pie spice or cinnamon
- 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.
Recipe adapted from Crafting My Home
Pin for later?