This is an old stand-by in our home. My children requested them on a regular basis. Now they’ve become a special occasion treat. I really like them with vanilla syrup, but they’re always wonderful with maple syrup, as well.
Preheat griddle over medium heat to 350 degrees F. Warm milk in microwave 20-30 seconds until it’s room temperature.
Combine flour, sugar, cinnamon, salt, and baking powder.
Add egg, butter, and vanilla to milk, and whisk.
Combine wet and dry ingredients and apple sauce. Whisk just until mixed.
Pancake batter should pour not glug. If it’s too thick add another tablespoon of milk. Don’t make it too thin.
Cook 2-3 minutes per side until golden.
Serve immediately with additional apple sauce, apples, vanilla syrup or your favorite topping.
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 egg, room temperature
- 1 cup milk
- 2 tablespoons butter, melted and cooled
- ½ teaspoon vanilla
- ½ cup unsweetened applesauce or grated apple
- Heat large skillet over medium heat (about 350 degrees F.).
- Combine flour, sugar, cinnamon, salt, and baking powder.
- Microwave milk to bring to room temperature (20-30 seconds).
- Whisk in egg, butter, and vanilla.
- Combine wet ingredients with dry ingredients, and whisk just until mixed.
- Stir in apple sauce or shredded apple.
- The batter should pour, not glug. Add additional milk, if necessary, but be careful. If it’s too runny the pancakes will be flat.
- Right before cooking, generously grease the griddle. Give it a few minutes to return to a uniform temperature, and cook pancakes 2-3 minutes per side.
- Serve hot.
- Yields 8-12 pancakes
