Martha Stewart Martha’s Applesauce Pancakes are an easy fall breakfast with applesauce stirred right into a milk batter for extra moist, tender pancakes. She stacks them with sour cream and more applesauce for a cozy family weekend morning.
The whole batch comes together in 35 minutes from flour, eggs, butter, and regular milk. Keep the batter lumpy, because overmixing makes the pancakes flat and dense instead of fluffy.
Martha Stewart Martha’s Applesauce Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes170
kcalLight, tender pancakes with a warm apple sweetness stirred right into the batter. Each golden cake stays soft inside, and a layer of cool sour cream between the stack makes every bite rich.
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons coarse salt
2 large eggs
2 cups milk, room temperature
3/4 cup Martha’s Pink Applesauce, plus more for serving
4 tablespoons unsalted butter, melted, plus more for griddle
Sour cream, for serving
Directions
- Whisk dry ingredients: Whisk together flour, sugar, baking powder, and salt in a bowl.
- Add wet ingredients: Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy).
- Heat griddle and cook pancakes: Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle 1/2 cup at a time, spacing pancakes 2 inches apart. Cook until bubbles appear on top and edges are slightly dry, 2 to 3 minutes.
- Flip and cook other side: Flip and cook until golden brown on underside, about 3 minutes more.
- Cook remaining batter: Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.
- Assemble and serve: Layer sour cream and applesauce between pancakes; serve with more of each on the side. Pancakes can be kept warm in a 200°F oven while you finish cooking them.
FAQs
Can I use homemade or store-bought applesauce?
Any unsweetened applesauce works here. Homemade gives you more control over texture, and chunky applesauce adds small bits of fruit throughout the pancake. If your applesauce is sweetened, cut the sugar in the batter to 1 or 2 tablespoons so the pancakes do not taste too sweet.
How do I keep the first batch warm while I cook the rest?
Spread finished pancakes in a single layer on a sheet pan in a 200°F oven. Stacking them traps steam and makes the edges soggy, so keep them flat until you are ready to build the stack at the table.
Can I make the batter the night before?
Pancake batter with baking powder loses most of its lift after about 30 minutes, so mixing ahead is not a good idea. You can measure and combine the dry ingredients the night before, then stir in the wet ingredients in the morning to cut your active prep to about 5 minutes.
What can I use instead of sour cream for serving?
Greek yogurt is the closest swap and adds the same tang with less fat. Crème fraîche works too and melts smoother on a hot stack. Whipped cream cheese thinned with a splash of milk is another option that pairs well with the apple flavor.
How should I store and reheat leftover pancakes?
Stack cooled pancakes with parchment paper between them and store in a zip-top bag in the fridge for up to 3 days, or freeze for up to 2 months. Reheat from frozen in a toaster or a 350°F oven for 5 to 7 minutes until warmed through.
