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    Home » Recipes » Breakfast

    Cinnamon Applesauce Pancakes

    Published: Nov 3, 2019 · Modified: Oct 27, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 708 words. · About 4 minutes to read this article.

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    Cinnamon Applesauce Pancakes by The Toasty Kitchen
    Cinnamon Applesauce Pancakes by The Toasty Kitchen
    Cinnamon Applesauce Pancakes by The Toasty Kitchen

    Cinnamon Applesauce Pancakes are light and fluffy, lightly sweetened with applesauce, with a hint of cinnamon. If you're craving some fall flavor, these dairy-free applesauce pancakes fit the bill.

    Close up of the sides of cooked pancakes.

    Cinnamon applesauce pancakes are the perfect breakfast treat for fall. With a hint of cinnamon and a hefty dose of applesauce, these pancakes will have you ready for falling leaves and colder weather.

    Applesauce is a great addition to pancakes if you're looking for a dairy-free pancake recipe. Not only does applesauce moisten these pancakes, but it adds a hint of apple flavor too.

    I love to top these pancakes with a pat of butter and a hefty dose of maple syrup. However, whipped cream, applesauce, jam, or fresh fruit are a few more great choices.

    Ingredients and substitutions

    Ingredients for applesauce pancakes measured and ready on a counter top.Homemade or store bought applesauce will work in this recipe. I used unsweetened applesauce, but sweetened applesauce can be used for a sweeter pancake.

    If you aren't a fan of cinnamon, feel free to omit it from the recipe to make vanilla applesauce pancakes instead.

    Mixing pancake batter in a glass bowl.I usually cook with stainless steel cookware. However, there are a few instances when a non-stick skillet comes in handy. Pancakes and eggs are both great examples of this.

    A pancake before and after flipping in a pan.

    Pancake making tips and tricks

    Pancake batter should be thick, but not too thick to pour. Due to differences in applesauce brands (or homemade vs. store bought), your pancake batter may need a bit of extra moisture.

    If your pancake batter looks too thick, don't be afraid to add anywhere from 1 to 3 tablespoons of water to your batter to thin it out. Keep in mind, the thinner the batter, the thinner the pancakes will turn out.

    You'll also want to keep in mind that thick pancakes take longer to cook than thin pancakes.

    Are your pancakes browning too fast, and/or aren't cooked through in the middle? This is a sign that your heat is too high.

    Every stove is different, but you'll want to cook your pancakes between medium heat, or medium-low heat. Adjust as needed.

    Maple syrup and melting butter dripping down a stack of pancakes.

    Leftovers and freezing

    Leftover pancakes will keep for 2-3 days in a sealed container in the refrigerator. You can also freeze pancakes for 1-2 months in a freezer safe container.

    To reheat leftover pancakes, place on a microwave safe plate and cover lightly with a paper towel. Reheat refrigerated pancakes for about 20 seconds per pancake, or about 1 minute for frozen pancakes. I suggest reheating a maximum of 2-3 pancakes at a time for even heating.

    You can also reheat an entire batch of pancakes in the oven. Preheat your oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper, then lay your pancakes out in a single layer. Bake for 8-10 minutes, or until heated through.

    Close up of the sides of cooked pancakes.
    Print Recipe
    4.71 from 109 reviews

    Cinnamon Applesauce Pancakes

    Light and fluffy cinnamon pancakes made with applesauce.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Servings: 6 pancakes
    Calories: 123kcal

    Ingredients

    • 1 cup all purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon cinnamon
    • 1 large egg
    • 1 cup unsweetened applesauce
    • 1 teaspoon vanilla extract
    • 1-3 tablespoons water, as needed

    Instructions

    • In a bowl, combine all dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk together to remove clumps.
    • Add egg, applesauce, and vanilla to the dry ingredients. Stir until JUST combined. If your batter looks too thick to pour (this will depend on your brand of applesauce), add 1-3 tablespoons of water and stir to incorporate.
    • Let the finished batter sit for 5 minutes. During this time, heat up a nonstick skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
    • Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned and cooked through in the middle. Repeat with remaining batter.
    • Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.

    Notes

    • Are your pancakes browning too quickly on the outside, but aren't cooked through in the middle? This is a sign that your heat is too high. Turn your heat down slightly.
    • Leftover pancakes will keep for 2-3 days in the refrigerator. Leftover pancakes can be frozen for 1-2 months in a tightly sealed container. 

    Nutrition Estimate

    Serving: 1pancake | Calories: 123kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 13mg | Potassium: 197mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 0.4mg | Calcium: 65mg | Iron: 1.3mg
    Course: Breakfast
    Cuisine: American

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    1. Sabrina

      January 21, 2023 at 10:24 am

      This is an excellent recipe. The taste is gentle, not overwhelming. Good comfort food. We loved the smell while cooking.

      Reply
    2. Nancy

      October 02, 2022 at 1:38 pm

      Made these this morning. My grandson said don't just make one batch make two. So I tripled it. I will make this again. Smelled really good while it took. Make a syrup to go with it.

      Reply
    3. Audrey J Poppleton

      April 09, 2022 at 2:34 pm

      Very tasty!! We added cinnamon chips per my son's request. I will be adding this to my favorites!! 💖

      Reply
    4. Kelsee

      April 03, 2022 at 1:03 pm

      Delicious! Wondering if I could make these into waffles though.

      Reply
      • Heather

        April 03, 2022 at 1:22 pm

        Technically you can, but your waffles will have the soft, cakey texture of a pancake. Waffle batter contains a different ratio of ingredients (more eggs and fats/butter) to make them crispy on the outside. So the batters are not interchangeable if you want a crispy, airy waffle texture.

        Reply
    5. Willow

      October 05, 2021 at 2:03 pm

      I followed the recipe exactly and was disappointed. It tasted flat without any salt. They were also gummy and too think even though I used regular flour and didn’t replace any ingredients.

      Reply
      • Heather

        October 05, 2021 at 2:18 pm

        Hi Willow, a dash of salt would be a great addition to your pancake batter, I'd suggest 1/8 to 1/4 of a teaspoon. As for the gummy texture, this usually happens if the batter is mixed too much, which will overwork the gluten and give your pancakes a gummy/rubbery texture. The thickness of the pancakes depends entirely on how much water you choose to add in step 2 (and the moisture content of your applesauce).

        Reply
        • Willow

          October 05, 2021 at 2:44 pm

          Thanks Heather. I didn’t think I mixed it too much, but I did add a tablespoon of water at a time since it said 1-3 tablespoons, and ended up adding 4. So that must have resulted in overmixing..

          Reply
    6. Gita Patel

      September 02, 2021 at 9:12 am

      Added bananas and used flax egg...turned out delicious!!!

      Reply
    7. Kelly

      June 20, 2021 at 11:56 am

      Delicious, but I did feel like it was missing some salt. Probably would add 1/2 teaspoon next time. Otherwise, they were very tasty!

      Reply
    8. Shelby

      May 31, 2021 at 11:48 am

      These were great! I did half whole wheat and half white flour (with about 1/4 cup of almond protein powder as well) so I had to up the liquid content. I used soy milk instead of water and added probably half a cup. I also doubled the amount of cinnamon. Delish! Perfect for my toddler, and all the adults were grabbing some to snack on as well.

      Reply
    9. Michelle

      May 19, 2021 at 8:07 am

      My son loves these! I’ve tried many different recipes and this is his favourite - any idea how to substitute the flour for almond flour?

      Reply
      • Heather

        May 19, 2021 at 10:34 am

        Hi Michelle, I'm not very familiar with gluten-free baking, but this recipe may work for you. It uses almond flour and includes applesauce:
        https://fitfoodiefinds.com/grain-free-applesauce-pancakes/

        Reply
      • Shelby

        May 31, 2021 at 11:51 am

        You could replace all the flour in this with oat flour (you can blend up regular oats in a high power blender if you can’t find oat flour at the store).

        Reply
    10. Dana

      March 19, 2021 at 11:14 am

      I love this recipe! However now im putting myself on a diet, and counting my calories, can you tell me how many calories it is per serving and how much a serving is?

      Reply
      • Heather

        March 19, 2021 at 11:40 am

        Hi Dana! I'm so glad you enjoy the recipe. This recipe makes 6 pancakes, and each pancake is 123 calories (not including toppings you might add). You can find the full nutrition information at the bottom of the recipe card.

        Reply
    11. Heather S

      March 04, 2021 at 9:44 pm

      BEST EVER!!! I come from a long, proud, line of pancake makers and I'm just in love with this recipe. Thank you for sharing this with us!

      Reply
      • Heather

        March 05, 2021 at 4:43 pm

        So glad you enjoyed the pancakes!

        Reply
    12. Kate

      February 11, 2021 at 11:14 am

      Yum! 5 stars. We loved it 🙂

      Reply
      • Heather

        February 11, 2021 at 11:15 am

        Thank you, so glad to hear it!

        Reply
        • Raven

          July 10, 2022 at 7:28 am

          Could I make these without any egg?

          Reply
          • Heather

            July 10, 2022 at 9:02 am

            I would not recommend making these without egg. Egg adds moisture, binds the ingredients together, and helps the pancakes rise. Otherwise the pancakes would have a biscuit-like texture.

            Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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