Ingredients
Equipment
Method
- To start, grab a large bowl and add 2 cups of flour, 1/4 cup of brown sugar, 4 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they’re well combined. This step is crucial because it ensures even distribution of the leavening agent, leading to perfectly fluffy pancakes.
- Next, it’s time to mix the wet ingredients. In the bowl containing your dry ingredients, add 1 cup of milk, 1 cup of unsweetened applesauce, 1 teaspoon of vanilla, and 1 large egg. Use a whisk to blend everything together until the mixture is smooth and free of lumps. It’s perfectly fine if a few small lumps remain; they’ll cook out during the process.
- Allow the batter to sit for a couple of minutes while you heat the skillet. This resting period is essential as it allows the batter to thicken slightly, contributing to the pancakes’ texture.
- Preheat a large skillet over medium-high heat. If you have a griddle, you can use that according to the manufacturer’s instructions. Make sure the surface is hot enough to cook the pancakes evenly.
- Once heated, lightly spray the skillet or griddle with non-stick cooking spray to prevent sticking. This will help you achieve a golden-brown exterior on your pancakes.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake. You should see bubbles forming on the surface after a minute or so. This is a sign they’re ready to flip.
- Carefully flip the pancakes using a spatula and cook the opposite side until it turns golden brown. If the pancakes are browning too quickly, adjust the heat to avoid burning them. You want to achieve a beautiful golden color on both sides.
- Once cooked, remove the pancakes from the skillet and serve them warm. They are delightful on their own or topped with sautéed apples for a bit of extra fruitiness. Enjoy every bite!
Notes
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in the microwave for a quick breakfast.