Apple Pancakes with Sauteed Apples



I love to go apple picking. I love coming home with way too many apples and then trying to decide what to make with them. So I created Apple Pancakes with Sauteed Apples. The pancakes are filled with flavor thanks to heaps of apple sauce, cider, and a nice dose of cinnamon. I then topped them with sauteed apples and a drizzle of maple syrup. These were so delicious and a perfect way to cook up some of my fruit.



Ingredients for Apple Pancakes with Sauteed Apples:


Pancakes:

2 cups flour

3 tablespoons brown sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups buttermilk

1 1/4 cups apple sauce

1/4 cup apple cider

2 eggs

2 tablespoons melted butter

1 teaspoon vanilla

cooking spray


Apple Topping:

3 honeycrisp apples, peeled, cored and sliced

1 granny smith apple, peeled, cored and sliced

1 golden delicious apple, peeled, cored and sliced

2 tablespoons butter

3 tablespoons sugar - 1/4 cup brown sugar

1/4 teaspoon salt


Time-Saving Tip: Measure out the dry ingredients the night before serving. Feel free to use purchased apple sauce.


Let's see what we need.

We're ready to cook.


Melt the butter in a large pan and add the apples, salt, sugar, and 3 tablespoons of cider. Saute until apples are tender. Add a few teaspoons of cider if the apples are too dry. Set aside.


In one bowl combine all of the dry ingredients and in a second bowl whisk all of the wet ingredients together. Then add the wet ingredients to the dry ingredients. Stir just until combined.


Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden. Serve the pancakes with the apples and a drizzle of maple syrup.


They're ready! Apple Pancakes with Sauteed Apples are so delicious. If you ever wondered what fall tastes like, here is your answer.


Enjoy!


Apple Pancakes with Sauteed Apples:


Pancakes:

  • 2 cups flour

  • 3 tablespoons brown sugar

  • 2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 1/2 cups buttermilk

  • 1 1/4 cups apple sauce

  • 1/4 cup apple cider

  • 2 eggs

  • 2 tablespoons melted butter

  • 1 teaspoon vanilla

  • cooking spray


Apple Topping:

  • 3 honeycrisp apples, peeled, cored and sliced

  • 1 granny smith apple, peeled, cored and sliced

  • 1 golden delicious apple, peeled, cored and sliced

  • 2 tablespoons butter

  • 3 tablespoons sugar - 1/4 cup brown sugar

  • 1/4 teaspoon salt


  • Melt the butter in a large pan and add the apples, salt, sugar, and 3 tablespoons of cider. Saute until apples are tender. Add a few teaspoons of cider if the apples are too dry. Set aside.

  • In one bowl combine all of the dry ingredients and in a second bowl whisk all of the wet ingredients together. Then add the wet ingredients to the dry ingredients. Stir just until combined.

  • Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden. Serve the pancakes with the apples and a drizzle of maple syrup.

  • Time-Saving Tip: Measure out the dry ingredients the night before serving. Feel free to use purchased apple sauce.

2018 Cranberry Walk