Making apple pie pancakes is sort of like making apple pie, but it requires far less work, and you also get breakfast when you’re finished. It’s fall, so if you have more apples than you know what to do with, here’s a thing to do with them. Get your autumnal brunch on with fluffy pancakes filled with apples, cinnamon, nutmeg, and cloves, apple pie filling, and dollops of aquafaba whipped topping.
These pancakes are adapted from my basic pancake recipe, with a little extra sweetness, apple pie spices, and apples on the inside and out. Totally worth staying in for brunch this weekend.
Apple Pie Pancakes with Whipped Topping
Makes 6-8 pancakes, depending on size
2 cups flour
1 tablespoon baking powder
1 tablespoon cornmeal
2 tablespoons sugar
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 small or 1/2 large apple, chopped
1/2 cup applesauce
1 teaspoon vanilla extract
1 2/3 cups non-dairy milk
1 tablespoon margarine
1 1/2 tablespoons margarine or coconut oil
4 apples, peeled and sliced
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup aquafaba (liquid from a can of chickpeas)
1/4 teaspoon cream of tartar
1/2 cup finely ground sugar
3/4 teaspoon vanilla
For the pancakes:
Combine all dry ingredients, stir with a whisk.
Make a well in the middle and add the apples, applesauce, vanilla, and non-dairy milk. Stir until almost combined.
Preheat your skillet or cast iron pan at medium heat, rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
Meanwhile, prepare the apple filling. Put the margarine or coconut oil in a medium-sized saucepan over medium heat and let it melt. Add the apples and stir to coat. Add the brown sugar and cinnamon and lower the heat slightly. Cook, stirring frequently, until the brown sugar dissolves and begins to thicken, and the apples soften, about 5-6 minutes. Remove from heat and let cool for 5 minutes before adding the vanilla.
For the whipped topping:
Add the aquafaba to the bowl of a stand mixer equipped with a balloon whisk attachment, or a large mixing bowl (if you’re using an electric hand mixer), and then add the cream of tartar. Whip on high for 3-4 minutes, until the aquafaba thickens and begins to whip up. Gradually add the sugar and vanilla, then whip until the mixture is very thick and holds peaks. For more thorough instructions on whipping up aquafaba, check out this video.
Serve the pancakes with the apple filling, whipped topping, pure maple syrup, and a pinch of cinnamon.
Variation: Replace the chopped apples in the pancakes with chopped pieces of apple pie…? Someone please try this!