Fall is here, and my taste buds are hoppin' with all sorts of ideas for apple this, cinnamon that, pumpkin this, nutmeg that… All the apple recipes! Fall is all about the cozy side of food and home.
What could be more cozy than a stack of pancakes with a pat of butter on top, drizzled with a hearty amount of warm maple syrup, besides maybe an apple cinnamon French toast bake? Can't think of anything else, can you?
Besides maybe a thick pile of homemade French Toast. Of course, with a hint of cinnamon and a little bit of applesauce, this particular stack of pancakes screamed all things fall.
Instead of adding an egg to my normal batch of pancakes, I decided to go with applesauce to add a nice fall flavor. A dash or two of cinnamon completed this fall breakfast creation. My mouth is actually starting to water, just thinking about it.
Like butterbeer pancakes from scratch, this pancake recipe is super easy to make and perfect for a weekend breakfast. Grab the griddle and the mixing bowl, and get down to cookin' up a hearty batch of apple cinnamon flapjacks.
The nice thing about using applesauce is that unless you're making your own applesauce, you don't even have to peel or chop a thing.
More pancake recipes you may enjoy:
Strawberry Buttermilk Dinosaur Pancakes
Heart Shaped Buttermilk Pancakes
Grab the printable recipe below. Most of all, enjoy!
Apple Cinnamon Buttermilk Pancakes
With a hint of cinnamon and a little bit of applesauce, a stack of apple cinnamon buttermilk pancakes screams all things fall.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 3/4 tsp. salt
- 2 tbsp. granulated sugar
- 1/4 cup unsweetened applesauce
- 3/4 cup buttermilk, or milk soured with 1 tbsp. vinegar
- 3 tbsp. canola oil
- Dash of cinnamon
Instructions
- Sift and stir together dry ingredients in bowl; then make a well in center of the mixture.
- Add applesauce, buttermilk, and oil to well in dry ingredients, stirring just until moistened.
- Lightly spray griddle with cooking spray, and heat to a moderate temperature.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn pancakes and cook other side. Cook well, until pancakes are browned and cooked through.
- Serve with butter, warm syrup, or a dusting of powdered sugar. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1 ServingsAmount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 638mgCarbohydrates: 29gFiber: 1gSugar: 7gProtein: 5g
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I’m not sure the liquid ingredients are correct?….it came out like a dough. I had to add about 1 more cup of buttermilk to get the consistency of pancake batter. I also used 1 shredded Granny Smith Apple instead of applesauce. Don’t know if that made a 1 cup liquid difference though. That being said…they were DELICIOUS! Thanks for the recipe!
Thank you, Penni! So glad you enjoyed the pancakes.