When I made my slow cooker cinnamon apple sauce, I already had a sneaky and delicious plan in mind for it. It was the star ingredient in these fluffy spiced apple sauce pancakes! It’s already well established that brunch is a sacred ritual in this house, so I’m always trying to invent new recipes to keep it fun and fresh. I am also a huge fan of make ahead brunch recipes so that the morning is as easy-going as possible.
In the morning, all I had to do was fire up my beloved electric griddle and cook off the batter in batches! That was after I had a little coffee though of course. Pressing the “brew” button is about all I can handle in the morning until I’ve had a cup. I digress.
As they were done cooking, I just served them up immediately while they were hot. I served them simply with some apple slices on the plate and maple syrup. Oh my goodness, the whipped up egg whites made them like little clouds in the mouth. The apple sauce and almond milk gave them incredible flavor. These spiced apple sauce pancakes were a huge hit and a perfect Fall brunch for sure! Enjoy, friends. xoxo
Spiced apple sauce pancakes are fluffy, flavorful bites of Fall! Make the batter the night before for an easy, incredible brunch in the morning.
- 2 1/4 cups all-purpose flour
- 3/4 cups dark brown sugar
- 3 tablespoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 whole eggs yolks separated from whites
- 1 cup cinnamon apple sauce *use my homemade recipe from 10/8!
- 1 cup almond milk
- 1/4 teaspoon vanilla extract
- sliced apple as needed for serving
- maple syrup as needed for serving
- Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt together in a large bowl. Whisk them together thoroughly to aerate them. Separate the egg yolks in another bowl and the egg whites into their own separate bowl. Add the apple sauce, milk and vanilla to the bowl of egg yolks and whisk them all together until smooth.
- Pour the wet ingredients into the dry ingredients and whisk it all together into a smooth batter. Take the egg whites that were set aside and whip them up with a hand mixer until they are like fluffy clouds. Use a spatula to gently fold them into the batter so that they don't deflate. Cover the bowl of batter and let it sit in the refrigerator overnight to rest. It also lets the flavor deepen!
- In the morning, pre-heat an electric griddle to 300 degrees or a griddle pan over medium high heat on the stove. Lightly grease it with butter. Scoop the desired sized pancakes on in batches and let them cook for 4-5 minutes on the first side. Flip them over to puff up and cook on the second side for another 4-5 minutes. Then serve immediately with sliced apple and maple syrup!