Fluffy Whole Wheat Apple Pancakes with Homemade Baked Citrus Applesauce: Your Ultimate Comfort Fall Breakfast
Experience the perfect blend of warmth and flavor with these good-for-you whole wheat apple pancakes, perfectly complemented by rich, aromatic baked citrus applesauce. Just add a generous drizzle of maple syrup for a truly unforgettable fall breakfast!
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As the crisp autumn air arrives and the vibrant colors of fall begin to paint the landscape, there’s an undeniable shift in our desires for comfort and coziness. While the season’s gray skies might sometimes dampen spirits, I find immense joy in embracing the opportunity to retreat indoors, fire up the oven, and create something truly comforting and nourishing. For me, comfort food isn’t just a fleeting trend; it’s a fundamental craving that kicks in as cooler temperatures set in. And I’m quite certain I’m not alone in this delightful seasonal ritual.
The arrival of apple season truly marks one of the best things about fall. Every September, my refrigerator becomes a veritable apple orchard, stocked with an array of varieties—from the crisp and tart to the sweet and perfectly ripe for applesauce. Apples are a go-to snack for my family, but my absolute favorite way to celebrate this harvest is by baking with them. From effortlessly simple crumbles to show-stopping layered apple cakes, from hearty deep-dish Dutch apple pies to sophisticated French macarons—I eagerly welcome every sweet chance to highlight the incredible versatility and exquisite flavor of fresh apples.
Several years ago, faced with an abundance of apples, I naturally gravitated towards making applesauce. As I leafed through my cookbook collection, I stumbled upon a revelation: a technique for making applesauce by baking the apples instead of the traditional boiling method. It was in The Barefoot Contessa Cookbook by Ina Garten, a true icon of comfort food, that I discovered this transformative approach. Instead of merely simmering apples in water, Ina’s recipe bakes them slowly in citrus juices. This method isn’t just different; it’s a game-changer. Baking the apples coaxes out a deep, almost caramelized flavor profile that evokes the rich, complex notes of a classic Tarte Tatin. The addition of citrus juice and zest prevents the flavors from becoming flat, keeping them vibrant and bright. This gentle, slow-cooking process yields apples that are incredibly tender, making it easy to simply whisk them into a lusciously smooth applesauce. The depth of flavor achieved through baking is unmatched, creating an applesauce that is far more sophisticated and satisfying than any boiled version.
With this incredibly delightful baked citrus applesauce now on hand, my next quest was to find the perfect dish to showcase its exquisite flavor. The bright, zesty notes of the citrus immediately brought to mind breakfast, and naturally, pancakes came to mind. I adapted my tried-and-true pancake recipe, making it even more wholesome by incorporating whole wheat flour and, of course, a generous amount of grated apple (I truly had an abundance of apples!). The resulting recipe produced wonderfully fluffy, substantial yet light pancakes that weren’t overly sweet. This intentional balance allowed the vibrant, zesty applesauce and a generous drizzle of maple syrup to truly shine, creating a symphony of flavors and textures. This dreamy combination of wholesome whole wheat apple pancakes and richly flavored baked citrus applesauce instantly became a cherished fall classic for my family and me—a comforting tradition I sincerely hope will find a special place in your home too, bringing warmth and joy to your breakfast table.
Which Apple Varieties are Best for Whole Wheat Apple Pancakes?
Choosing the right apple for your whole wheat pancakes is key to achieving the perfect texture. Opt for firm and sweet varieties that hold their shape well during cooking. Excellent choices include Honeycrisp, Gala, Red Delicious, or Fuji. The firmness of these apples ensures that the grated pieces don’t turn into a watery mush when cooked within the batter. Mushy apples can release too much moisture, potentially weighing down your pancakes and making them dense or soggy. Instead, using a firm apple variety will result in tender, flavorful apple bits that provide a pleasant textural contrast within each fluffy pancake, adding to the overall delightful experience.
Can You Prepare Whole Wheat Apple Pancakes in Advance?
Absolutely, these whole wheat apple pancakes are excellent for making ahead, which makes them perfect for busy mornings or meal prepping. As you finish cooking each batch, transfer the pancakes to a wire rack positioned over a baking sheet. This setup is crucial as it allows air to circulate around them, helping them cool quickly and preventing any steam from making them soggy. Once the pancakes have cooled completely to room temperature, stack them neatly in an airtight container and store them in the refrigerator for up to two days. To reheat, simply arrange the chilled pancakes in a single layer on a baking sheet and warm them in a preheated 300°F (150°C) oven until they are warm throughout and the edges become slightly crisp, usually about 10 minutes. While reheating works beautifully, I do not recommend freezing whole wheat apple pancakes. The defrosting process can cause the grated apple in the batter to release excessive moisture, leading to unpleasantly soggy pancakes, and no one enjoys soggy pancakes!
Which Apples Work Best for Homemade Baked Applesauce?
When it comes to making baked applesauce, you have a wide range of apple varieties at your disposal. In fact, one of the secrets to truly outstanding applesauce is combining different apple types; this creates a more complex, nuanced, and utterly delightful flavor profile. Softer varieties like McIntosh and Golden Delicious are popular choices because they break down easily and become incredibly tender during the baking process, contributing to a smooth consistency. However, don’t shy away from including firmer varieties as well. The extended baking time ensures that even the most robust apples will cook through beautifully, melting into the other varieties and adding a pleasant depth to the sauce. Experimenting with a blend of sweet, tart, and firm apples will yield the most interesting and flavorful homemade baked applesauce.
Can Baked Applesauce Be Frozen for Longer Storage?
Yes, homemade baked applesauce freezes wonderfully, making it perfect for preserving the bounty of apple season! Once your applesauce has cooled completely to room temperature, transfer it into airtight containers or freezer-safe bags. Be sure to leave a little headspace if using rigid containers, as liquids expand when frozen. Stored properly, your delicious applesauce can be kept in the freezer for several months, allowing you to enjoy the taste of fall long after apple season has passed. Simply thaw in the refrigerator overnight or gently warm from frozen when you’re ready to enjoy it again.
How Do You Achieve Silky Smooth Baked Applesauce?
This baked applesauce recipe naturally yields a smooth consistency, but it does retain a lovely, rustic texture from the slow-cooked apples. If you or members of your family, especially little ones, prefer an extra silky-smooth applesauce, there are simple steps you can take. After the apples have baked until very soft and you’ve whisked them, you can further refine the texture. For a quick and easy solution, use a stick blender (immersion blender) directly in the pot. Alternatively, you can transfer the applesauce in batches to a standard blender or a food processor. Blend until it reaches your desired level of smoothness. This additional step will create a velvety, uniform applesauce perfect for those who prefer a completely lump-free experience without compromising on the deep, caramelized flavor achieved through baking.
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Pin Recipe
Whole Wheat Apple Pancakes
10 minutes
15 minutes
25 minutes
Marie Asselin, FoodNouveau.com
Ingredients
-
1/2
cup
125 ml whole wheat flour -
1/2
cup
125 ml all-purpose flour -
2
tbsp
30 ml granulated sugar -
1
tsp
5 ml baking soda -
1
cup
250 ml milk -
1
egg
lightly beaten -
1/2
cup
125 ml grated apple (about 1 small, firm apple such as Honeycrisp, Gala, Red Delicious, or Fuji)
Instructions
-
To ensure your pancakes stay warm before serving, preheat the oven to a low 250°F (125°C).
-
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, and baking soda until well combined. In a separate bowl, combine the milk and lightly beaten egg. Add the wet ingredients to the dry ingredients all at once and stir with a fork just until the mixture is combined. Don’t worry about small lumps; overmixing can lead to tough pancakes. Finally, gently fold in the grated apple until just incorporated into the batter.
-
Heat a non-stick skillet or griddle over medium heat. Lightly melt a bit of butter or spray with a thin layer of oil. Pour 1/3 cup (80 ml) portions of pancake batter into the pan, being careful not to overcrowd it. A medium-sized skillet typically accommodates two pancakes comfortably at a time. Cook for about 3 to 4 minutes, or until the edges of the pancakes appear dry and bubbles begin to rise to the surface. Flip the pancakes and continue to cook for approximately 2 more minutes, until they are plump, cooked through, and the underside is beautifully golden brown. As pancakes are cooked, transfer them to a baking sheet and place them in the warm oven to keep them cozy while you finish cooking the remaining batter.
-
SERVING SUGGESTION: Serve these delicious whole wheat apple pancakes with a generous amount of warm baked citrus applesauce and a delightful drizzle of pure maple syrup for an ultimate fall breakfast.
-
MAKE-AHEAD & REHEATING TIP: After cooking, transfer your pancakes to a wire rack placed over a baking sheet to cool quickly and prevent any sogginess. Once they reach room temperature, stack them in an airtight container and refrigerate for up to 2 days. To reheat, arrange them side-by-side on a clean baking sheet and warm in a 300°F (150°C) oven for about 10 minutes, until heated through and slightly crisp.
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Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Pin Recipe
Baked Citrus Applesauce
20 minutes
1 hour
30 minutes
1 hour
50 minutes
4
applesauce
Marie Asselin, FoodNouveau.com
Ingredients
-
1
orange
finely grated zest and strained juice (about 1/2 cup/125 ml juice and 1 tbsp/15 ml zest) -
1/2
lemon
finely grated zest and strained juice (about 2 tbsp/30 ml juice and 1 1/2 tsp/7 ml zest) -
3
lbs
1.3 kg sweet red apples (6 to 8 apples) such as McIntosh, Honeycrisp, Cortland, or Empire (combine varieties for the best flavor) -
1/3
cup
80 ml light brown sugar, packed -
1/4
cup
60 ml butter, diced -
1
tsp
5 ml ground cinnamon or 1/2 tsp (2 ml) ground cardamom (optional)
Instructions
-
Preheat your oven to 350°F (180°C).
-
Place the finely grated zest and strained juice of both the orange and the lemon into a nonreactive Dutch oven, enameled cast-iron braiser, or large nonstick saute pan. Peel, quarter, and core all the apples, then add them to the pan and toss gently to ensure they are thoroughly coated with the citrus juice mixture. Next, add the light brown sugar, diced butter, and your chosen spices (cinnamon or cardamom, if using). Cover the pot tightly. Bake in the preheated oven for approximately 90 minutes, or until all the apple pieces are incredibly soft and easily mashed. Once baked, remove from the oven and whisk vigorously until the applesauce reaches your desired smooth consistency.
-
STORAGE RECOMMENDATIONS: Store the cooled applesauce in airtight jars in the refrigerator for up to 1 week. For longer storage, freeze in airtight containers for several months, perfect for enjoying a taste of fall any time of year.
-
SERVING SUGGESTION: Serve your homemade baked citrus applesauce either warm, which enhances its aromatic qualities, or at room temperature, depending on your preference.
-
Recipe adapted from Ina Garten’s renowned The Barefoot Contessa Cookbook.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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