Apple Pancakes Recipe

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Apple Pancakes

Cheryl Green


Learn from Noah, build an ark before it rains.
Don't confuse the apple cider for cider vinegar - I almost did that once; so make sure you use apple cider. This recipe is adapted from a basic recipe from Grandma Carole, my Mom. You can substitute pumpkin, or butternut squash, or chickpeas (cooked and pureed) for the applesauce, if you like. Using cooked pumpkin or butternut squash, is my favorite. You can also leave out the cooked apple, sugar, butter mixture and use it as a topping instead.

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6 - 8


Stove Top


1 - 2
apples, peeled & sliced thin and then chopped
3 - 4 Tbsp
apple cider or water, optional (if needed)
2 - 3 Tbsp
1 tsp
1 Tbsp
brown sugar
2 c
1/2 tsp
1/2 tsp
baking soda
2 tsp
baking powder
eggs, lightly beaten
1 c
milk (your choice, buttermilk, coconut milk, almond etc.)
1 c
applesauce, unsweetened
1/8 c
butter, melted
1 tsp
pure vanilla extract

Directions Step-By-Step

In a small pan, on stove, cook the chopped apples in the 2 - 3 Tbsp of butter, add the apple cider, brown sugar and cinnamon; stirring and cook until apples are tender. Allow to cool for a few minutes.
While the apples are cooling, in a large bowl, mix together all of the dry ingredients.
In another bowl, mix together the eggs, milk, applesauce, vanilla, and 1/8 cup melted butter.
Add the cooled apple mixture to the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients, stir until just incorporated.
Pour about 1/4 cup pancake batter into a hot pan, cook until bubbles start to form on the pancake and then flip to cook the other side. (make them any size that you prefer). Serve with your favorite toppings.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy