- 1 cup Pancake Mix-I use King Arthur.
- 1 cup apple sauce-I used unsweetened
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla-I use Penzeys.
- 1 thinly sliced or chopped apple (Optional)
- 2 teaspoons cinnamon-I used Penzeys and this will be used twice.
- 3/4 cup apple juice or cider
- 1/4 cup sugar
- 1/2 tablespoon cornstarch
Nothing says fall like apples and cinnamon. These pancakes are fall on a plate!
- Add the pancake mix, apple sauce, milk, egg, vanilla, and one teaspoon of cinnamon into the bowl.
- Stir to combine. I use King Arthur Buttermilk Pancake Mix, but any would do.
- Heat your skillet over medium high heat.
- Brush skillet with butter or oil.
- Use a measuring cup to get the same size pancakes. I use my half cup measuring cup. Pour the batter into the skillet. Sprinkle with chopped apple or lay an apple slice into the pancake. Allow it to cook until bubble form, about 2-3 minutes.
- Gently flip the pancake over and cook for another 2-3 minutes, until firm.
- Place in a warm oven to until your done cooking all of the pancakes.
- While the pancakes are cooking, combine the apple juice or cider, remaining teaspoon of cinnamon, cornstarch, and sugar in a saucepan. Stir to make sure everything is combined and bring to a boil. Then remove it from the heat. It should thicken and get glossy. If it gets to thick,just add some water or more juice.
- When you’re done cooking all of your pancakes, serve them with this yummy, spiced syrup over the top.
Tip: Do you have pancakes left over? No problem! Lay them flat on a cookie sheet in the freezer. When they are frozen layer them between wax or parchment paper in a freezer bag. They will be ready for a quick breakfast by heating them up in the toaster or oven.
The Teacher's Table
Don’t forget to like, comment, and share!