Applesauce Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the baking powder to create a light texture.

Salt: Enhances the flavors of the other ingredients.

Applesauce: Adds moisture and natural sweetness, replacing some of the fat in the recipe.

Milk: Combines with the dry ingredients to create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Vegetable oil: Adds moisture and helps to cook the pancakes evenly.

To achieve fluffier pancakes, let the batter rest for about 5-10 minutes before cooking. This allows the baking powder and baking soda to activate fully, creating more air bubbles in the batter and resulting in a lighter texture.

• all-purpose flour - Substitute with whole wheat flour: Provides more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Adds natural sweetness and moisture, though you may need to slightly reduce the liquid ingredients.

• baking powder - Substitute with self-rising flour: Contains baking powder already, but you will need to adjust the amount of all-purpose flour accordingly.

• baking soda - Substitute with additional baking powder: Use three times the amount of baking powder to replace baking soda, though it may slightly alter the taste.

• salt - Substitute with sea salt: Provides a similar flavor but with potentially more minerals.

• applesauce - Substitute with mashed bananas: Adds natural sweetness and moisture, though it will impart a banana flavor.

• milk - Substitute with almond milk: A dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it a vegan option.

• vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier fat option.

• Allow the pancakes to cool completely on a wire rack before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
• To freeze, lay the pancakes in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are frozen solid. This prevents them from sticking together.
• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and they can be stored for up to 2 months.
• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, heat on high for about 30-60 seconds. For the toaster, toast on a low setting until warmed through. For the oven, place the pancakes on a baking sheet and warm at 350°F (175°C) for about 10 minutes.

• Microwave Method:

  1. Place a stack of applesauce pancakes on a microwave-safe plate.
  2. Cover the stack with a damp paper towel to keep them moist.
  3. Heat on high for 20-30 seconds, checking to ensure they are warm throughout.
  4. If not warm enough, continue heating in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until the pancakes are warmed through.

• Toaster Method:

  1. Place individual pancakes in the toaster, similar to how you would toast bread.
  2. Toast on a low setting to avoid burning, checking periodically.
  3. This method gives the pancakes a slightly crispy edge while keeping the inside soft.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly grease the skillet with a small amount of butter or vegetable oil.
  3. Place the pancakes in the skillet and cover with a lid to trap the heat.
  4. Heat for 1-2 minutes on each side or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are not overcooking.
  4. This method will give the pancakes a slightly crispy texture.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Used to mix the wet ingredients together.

• Whisk: Essential for blending the dry ingredients and for mixing the wet ingredients until smooth.

• Non-stick skillet: Ideal for cooking the pancakes without them sticking to the surface.

• Measuring cups: Necessary for accurately measuring the flour, applesauce, and milk.

• Measuring spoons: Used to measure the sugar, baking powder, baking soda, salt, and vegetable oil.

• Spatula: Handy for flipping the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Useful for pouring the batter onto the skillet to ensure even-sized pancakes.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Combine the wet ingredients in a blender for a smoother batter and quicker mixing.

Preheat the skillet: Start heating your skillet while you mix the batter to save time.

Batch cook: Cook multiple pancakes at once if your skillet is large enough.

Store batter: Make extra batter and store it in the fridge for up to two days for quick breakfasts.

Use a ladle: A ladle helps you pour the batter quickly and evenly.