This post may contain affiliate links. Please read my disclosure policy.
Pancakes are a quick and easy breakfast to whip up on the weekends. My Cinnamon Applesauce Pancakes are light and fluffy, slightly sweet with applesauce flavor, and have just a bit of cinnamon spice. If you’re craving some fall flavor, these pancakes fit the bill.
You’ll especially love these pancakes if you are lactose intolerant because I’ve replaced the dairy with applesauce. Not only does it provide the moisture needed, but also a light apple flavor. Even though they have no milk, these pancakes are fluffy and moist. If you normally use milk in pancakes, trust me, you won’t even miss it.
These cinnamon applesauce pancakes are a fantastic change from the normal pancake recipe. Top them with more applesauce, whipped cream, or maple syrup. What is your favorite way to eat pancakes?
Cinnamon Applesauce Pancakes
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 large egg
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- In a large 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. There will be lumps in the batter, this is what you want. You don't want to over-mix the batter because this is what makes the pancakes light and fluffy.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure about 1/3 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. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.