Breakfast for dinner is one of my greatest delights. The smell of bacon sizzling after a long day at the office, the sound of eggs cracking and flapjacks flipping offer just the right combination for the senses.

My husband doesn’t really share my enthusiasm for the morning meal served 12 hours late, so I save the opportunity to enjoy a late breakfast for nights when he’s teaching and I don’t have to make dinner. Of course, I can get away with making an omelet or quiche many nights — served with a salad it doesn’t actually resemble breakfast and he’s all for that. But pancakes and waffles swimming in a pond of fresh butter and syrup are an entirely other matter; they are my true weakness, and if I’m going to go to the trouble of making them, I want to enjoy them with abandon.

This being apple season, I decided upon a recipe for applesauce pancakes, as I wanted something different on a cold, rainy autumn night when breakfast was all I could think about all day. And because I had some leftover apple cider, I decided to make a fresh syrup to accompany the apple-y cakes.

Of course, I made the whole batch so that I could reheat the pancakes in the morning in case a certain someone wanted breakfast. They were almost as delicious then as they were 12 hours earlier.

Applesauce Pancakes with Apple Cider Syrup

The cider syrup is optional here, but does a nice job of gilding the lily. Serve on the side.


2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 ½ teaspoons coarse salt

2 large eggs

2 cups milk, room temperature

¾ cup applesauce, plus more for serving

4 tablespoons unsalted butter, melted, plus more for griddle

Sour cream, for serving

Apple Cider Syrup

1 tablespoon butter

2 cups apple cider

1 cup brown sugar

2 cinnamon sticks

Apple Cider Syrup: In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar and cinnamon sticks. Bring to a boil, stirring. Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 ¼ cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes.

Applesauce Pancakes: Whisk together flour, sugar, baking powder and salt in a bowl. Add eggs, milk, applesauce and butter; whisk just until combined (batter should be slightly lumpy).

Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle ½ 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 until golden brown on underside, about 3 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.

Layer sour cream and applesauce between pancakes; serve with more of each on the side. Drizzle with apple cider syrup if desired or serve on the side. Makes 12 pancakes.

Per serving: 288 calories; 9 g fat (5 g saturated fat; 28 percent calories from fat); 48 g carbohydrates; 30 g sugar; 57 mg cholesterol; 388 mg sodium; 5 g protein; 1 g fiber.

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