Get ready to indulge in a breakfast that’s not just delicious but also incredibly comforting! These Applesauce Pancakes with Caramel Apple Topping are the perfect way to start your day on a sweet note. Imagine fluffy pancakes infused with the natural sweetness of applesauce, topped with warm, caramel-coated apples that will make your taste buds dance! Whether you're cooking for family, friends, or just treating yourself, this recipe will surely become a favorite. With just 35 minutes from start to finish, you’ll be savoring a delightful American breakfast that’s both easy and irresistible. Don’t miss out on this scrumptious treat—let's dive into the details!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup applesauce
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 2 apples, sliced
- 1/2 cup caramel sauce
Instructions
- Begin by gathering all your ingredients: 1 cup of applesauce, 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt, 1 cup of milk, 1 egg, 2 tablespoons of melted butter, 2 apples (sliced), and 1/2 cup of caramel sauce.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk these dry ingredients together until they are evenly mixed.
- In another bowl, whisk together the applesauce, milk, egg, and melted butter until well combined. Make sure the melted butter has cooled slightly so it doesn’t cook the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter sit for about 5 minutes while you prepare the caramel apple topping.
- For the caramel apple topping, heat a skillet over medium heat. Add the sliced apples to the skillet and sauté for about 5 minutes, or until they start to soften.
- Drizzle the caramel sauce over the sautéed apples and stir to coat the apples evenly. Continue to cook for an additional 2-3 minutes, allowing the caramel to warm and thicken slightly. Remove from heat and set aside.
- While the topping is cooking, heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with a small amount of butter or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Stack the pancakes on a plate and top with the warm caramel apple mixture. Drizzle additional caramel sauce over the top if desired.
- Serve the applesauce pancakes warm, and enjoy your delicious American-style breakfast!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh apples and high-quality caramel sauce. You can even make your own caramel if you’re feeling adventurous!
- Don’t Overmix the Batter: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine.
- Let the Batter Rest: Allowing the batter to rest for about 5 minutes before cooking helps create fluffier pancakes.
- Control the Heat: Keep your skillet at medium heat to ensure even cooking. If the pancakes brown too quickly, lower the heat slightly to avoid burning.
- Customize Your Topping: Feel free to add nuts or spices to the caramel apple topping for an extra layer of flavor. Chopped walnuts or pecans can add a delightful crunch!
- Serve Immediately: For the best experience, serve the pancakes warm right off the skillet, topped generously with the caramel apple mixture. Enjoy your delicious creation!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 7g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
