Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Apple-Buttermilk Pancakes 3.7 (114) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta. Ingredients 1 cup all-purpose flour (spooned and leveled) 1 tablespoon sugar 1 ¼ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon fine salt 1 cup buttermilk ½ cup applesauce 1 large egg 1 tablespoon unsalted butter, melted Cooking spray 1 apple, peeled and diced small (1 cup) Directions 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). 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. Johnny Miller Rate it Print