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Applesauce Pancakes with Caramel Syrup: 1 Indulgent Fall Breakfast

Applesauce Pancakes with Caramel Syrup

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Enjoy fluffy pancakes with the warm, comforting flavors of fall, made special with a sweet caramel syrup.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • For the Caramel Syrup:
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the milk, applesauce, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. For the syrup, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
  5. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  6. Remove from heat and stir in the vanilla extract. Set aside.
  7. Heat a lightly oiled griddle or non-stick skillet over medium heat.
  8. Pour about 1/4 cup of batter per pancake onto the hot griddle.
  9. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  10. Serve the pancakes warm, drizzled with the caramel syrup.

Notes

  • For extra fluffy pancakes, be sure not to overmix the batter.
  • You can add a pinch of cloves to the pancake batter for a deeper fall flavor.
  • The caramel syrup can be made ahead of time and gently reheated.
  • Feel free to add chopped pecans or walnuts to the pancake batter for added texture.

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