Make the Ultimate Fall Pancakes with Apples and Buttermilk!

"Did you know that today is National Pancake Day? Any food as spectacular as a pancake deserves its own holiday! In celebration, I'm making a stack of sweetly tart buttermilk-apple pancakes. And the best news of all: This recipe relies on applesauce -- instead of lots of sugar -- to help create a deep fruit flavor, so it's healthier than the average flapjack you'd make from a mix. I can't think of a more fall-friendly (and delicious!) breakfast than this one, so grab your spatula and start cooking."

-- Everyday Food's Sarah Carey

Apple-Buttermilk Pancakes

Related: 10 New Ways to Use Leftover Bacon Grease

1 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1/2 cup applesauce
1 large egg
1 tablespoon unsalted butter, melted
Cooking spray
1 apple, peeled and diced small (1 cup)

Related: 15 New Ideas for a Healthy, Delicious Breakfast

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix).

2. Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.

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