Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Martha's Applesauce Pancakes Are the Ultimate Fall Stack 3.9 (21) 2 Reviews They're moist and packed with apple flavor. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 27, 2023 Rate PRINT Share Prep Time: 35 mins Total Time: 35 mins Yield: 12 This winning applesauce pancakes recipe is sure to get everyone out of bed fast on a weekend morning. The easy pancakes come together quickly and use basic pantry ingredients, including milk, not buttermilk. We add applesauce to the batter, which makes the pancakes extra moist, and spread applesauce and sour cream between each layer for the ultimate fall stack. When Martha makes this dish, she uses her pink applesauce, made with apples from her orchard, but this brunch favorite works just as well with homemade or store-bought applesauce. Apples and pancakes are such a good combination, you’ll be making this recipe on the regular. Marcus Nilsson 30 Pancake Recipes You'll Flip For Ingredients 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 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 pancakes 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.) Other Apple Pancake Recipes to Try: Apple-Buttermilk Pancakes Dutch Baby Pancake with Apples Apple-Buckwheat Pancakes German Apple Pancakes Apple Puffed Pancake Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.