Sugar and spice, and everything nice! Who doesn't love a tall stack of hot pancakes on a lazy autumn morning?
And make those a healthier, applesauce, whole-wheat and fresh buttermilk stack? Drizzled with warm and buttery Maple Cinnamon Syrup? This is the kind of breakfast that is going to stay with you for a few hours of raking leaves or tackling end-of-the-season chores. Get your plates - your pancakes are flipped and ready!
These Spiced Applesauce Pancakes are filled with all of your favorite fall flavors - applesauce, brown sugar, and "pumpkin pie spices" - cinnamon, ginger, cloves, allspice and just a touch of nutmeg. This is the time of year that I buy all new spices for my holiday baking and cooking - so you know they'll be fresh, flavorful, aromatic and perfectly spiced for the season.
I actually infuse the maple syrup with fresh butter and a spoonful of Rodelle Cinnamon. When you warm this up, the aroma is out of this world. And the taste? SO GOOD! The perfect topping for the perfect pancake!
The guys have their flannel shirts on and are anxious to get outside to start splitting wood for a roaring bonfire tonight, and the little ones have their rakes out ready to build giant piles of leaves for jumping in - but they all stopped in their tracks when they saw what was waiting for them this morning! A tall stack this fluffy, hot and hearty is hard to ignore!
And if you happen to have some pancakes leftover, I'll be sharing another family-favorite treat with you in a few days. You're gonna love these Spiced Applesauce Pancakes, I just know it!
HOW WE MAKE THESE:
1. Make Maple Cinnamon Syrup: In a microwave-safe bowl or small saucepan, combine all ingredients. Warm to desired temperature just before serving and stir until blended.
2. Make Pancake Batter: In a large bowl, whisk together the sifted whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and optional apple pie spice; set aside.
3. In a medium bowl, whisk together the applesauce, brown sugar, eggs, buttermilk and melted butter.
4. Add wet ingredients to dry ingredients, a half at a time, stirring very gently just until blended – the batter will be slightly lumpy. DO NOT OVERMIX! Allow batter to rest for 10 minutes.
5. Preheat griddle or cast iron griddle to 350 degrees or on stove over medium heat and brush with melted butter. Ladle about 1/2 cup of the batter onto the hot griddle for each pancake. Ladle a few more pancakes, being careful not to crowd them.
6. When the pancakes just begin to form bubbles on the surface, the edges are set and the bottom is golden, carefully flip and cook until the other side is golden brown. (Adjust the heat as necessary so that the bottoms don’t brown before the tops are set.)
7. Serve with warm Maple Cinnamon Syrup.
YIELD: about 16 pancakes
Originally posted October 2013; text and photos updated October 2017.
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