Enjoy fluffy pancakes with the warm, comforting flavors of fall, made special with a sweet caramel syrup.
Author:Sofia Fontaine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8-10 pancakes
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegetarian
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
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the milk, applesauce, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
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.
Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in the vanilla extract. Set aside.
Heat a lightly oiled griddle or non-stick skillet over medium heat.
Pour about 1/4 cup of batter per pancake onto the hot griddle.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
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.