Buckwheat Applesauce Pancakes

Prep Time: 20 minutes
Cook Time: 25-30 minutes 

Yield: 12-14 large pancakes

Ingredients 

For the Pancakes 

2 cups all-purpose flour, spooned & leveled 

1 cup buckwheat flour, spooned & leveled
¼ cup light brown sugar, packed
1 Tablespoon baking powder
1 ½ teaspoons baking soda 

2 teaspoons ground cinnamon
½ teaspoon kosher salt
1 ½ cups Zeal Creamery Whole Milk 

1 ½ cups applesauce
3 large eggs
¼ cup Zeal Creamery Unsalted Butter, melted, plus more for cooking
2 teaspoons vanilla extract 

For the Sauteed Apples 

1 ½ teaspoons cornstarch 

¼ cup Zeal Creamery Unsalted Butter

3 large apples, cored & cut into 1-inch pieces or sliced thin 

3 Tablespoons light brown sugar 

½ teaspoon ground cinnamon 

¼ teaspoon ground nutmeg 

⅛ teaspoon ground cardamom 

For Serving

Chopped pecans & maple syrup 

Directions 

  1. Make a slurry: To a small mixing bowl add the cornstarch and 3 tablespoons water. Stir to combine and set aside. 

  2. Saute the apples: To a large nonstick skillet over medium-high heat, melt the butter.

  3. Add the apples to the pan and cook until fork tender, stirring constantly, 6-8 minutes. 

  4. Add the slurry, brown sugar, cinnamon, nutmeg, and cardamom to the pan. Stir to combine and cook until sauce thickens slightly and sugar has melted. Remove from heat and set aside. 

  5. To a large mixing bowl add the all purpose flour, buckwheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

  6. Add the milk, applesauce, eggs, melted butter, and vanilla. Whisk until just combined and set aside.

  7. Preheat your cooking surface to medium heat. Coat the surface with a bit of butter and use a ⅓  cup to measure batter into the pan. (Note: the batter will spread quite a bit). 

  8. Cook until the bottoms are evenly browned and bubbles appear on the surface of the batter, about 3 minutes. Flip the pancakes and continue to cook until golden brown on the other side, about 2 minutes longer. 

  9. Remove the finished pancakes from the pan and cook the remaining batter, using more butter as needed to grease the pan.

  10. Serve pancakes with sauteed apples, pecans, and maple syrup. 

Notes 

  • Finished pancakes can be kept on a wire rack inside a rimmed baking sheet in a warm oven set to 200°F until ready to serve. 

Mickayla Wawrousek