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.
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
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.
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.
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.
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.
Cinnamon Applesauce Pancakes
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.
Very tasty!! We added cinnamon chips per my son's request. I will be adding this to my favorites!! 💖
Delicious! Wondering if I could make these into waffles though.
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.
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.
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).
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..
Added bananas and used flax egg...turned out delicious!!!
Delicious, but I did feel like it was missing some salt. Probably would add 1/2 teaspoon next time. Otherwise, they were very tasty!
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.
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?
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/
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).
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?
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.
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!
So glad you enjoyed the pancakes!
Yum! 5 stars. We loved it 🙂
Thank you, so glad to hear it!
Could I make these without any egg?
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.