1 cup all-purpose flour

1 tablespoon baking powder

1 ½ tablespoons granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

½ cup unsweetened applesauce

1 cup milk

1 large egg

2 tablespoons unsalted butter, melted

½ teaspoon vanilla extract

Vegetable oil or cooking spray

For the topping:

1 ½ tablespoons butter

1 apple, peeled, cored, and chopped

1 tablespoon brown sugar, packed

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In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
In another bowl, whisk applesauce, milk, egg, melted butter, and vanilla until smooth.
Pour wet ingredients into dry and stir until just combined (batter should be slightly lumpy).
Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or spray.
Pour about ¼ cup of batter for each pancake. Cook 2–3 minutes, until bubbles form and edges set. Flip and cook another 1–2 minutes until golden.
For topping: Melt butter in a skillet. Add apple and brown sugar, cooking 5–7 minutes until softened and caramelized.
Serve pancakes warm, topped with caramelized apples.

Add walnuts or pecans for crunch.

Mix in raisins or cranberries for fall flavor.

Substitute whole wheat flour for a heartier version.

Add nutmeg or ginger for more spice.

Top with maple syrup, whipped cream, or yogurt instead of apples.