Applesauce pancakes are fluffy pancakes with a hint of cinnamon that are lightly sweetened with applesauce. 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 classic pancakes if you're looking for a dairy-free pancake recipe. Not only does applesauce moisten your pancakes, but it adds a hint of apple flavor too.
I love to top these pancakes with some whipped honey butter and a hefty dose of maple syrup. However, whipped cream, applesauce, jam, or fresh fruit are also great choices.
Ingredients and substitutions
- Applesauce - Homemade or store bought applesauce will work in this recipe. I used unsweetened applesauce, but sweetened applesauce can be used for sweeter pancakes.
- Flour - I've only tested this recipe with all-purpose flour, so I can't say for sure how other flours would work out. Readers have had success using whole wheat flour.
- Egg - Binds the ingredients together and adds stability and moisture to the pancakes.
- Granulated sugar - A small amount of granulated sugar adds sweetness and moisture to the pancakes.
- Baking powder - Necessary to add lift to the pancakes while cooking. Cannot be substituted with baking soda, the two are not interchangeable.
- Vanilla extract - Adds flavor to the pancakes.
- Salt - Enhances the flavor of the pancakes.
- Cinnamon - If you aren't a fan of cinnamon, feel free to omit it from the recipe to make vanilla applesauce pancakes instead.
Tips and tricks
Don't overmix the batter - Once the flour and liquid ingredients have been mixed together, take care not to overmix the batter. Overworking the gluten in the flour will cause pancakes to turn out tough or rubbery. Use a spoon or whisk and use a gentle stirring motion.
Batter thickness - 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.
To thin your batter - 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.
How to tell when a pancake is ready to flip - The pancake will begin to look dry and 'set' around the edges, and bubbles will begin to pop through all across the pancake. When you see these signs, the pancake is ready to flip.
Pancakes browning too fast/not done in the middle? These are signs that your heat is too high. Every stove is different, but you'll want to cook your pancakes between medium heat to medium-low heat. Adjust as needed to cook your pancakes evenly through to the center.
Frequently asked questions
I usually cook with stainless steel cookware. However, there are a few instances when a non-stick skillet comes in handy. Delicate items like pancakes or scrambled eggs are best cooked in a non-stick skillet.
Leftover pancakes will keep for 2-3 days in a sealed container in the refrigerator.
Yes. Pancakes can be frozen 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.
Yes! 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 about 8-10 minutes, or until heated through to your liking.
- 1 cup (120 g) all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup (255 g) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-3 tablespoons water, as needed
- To a bowl, add the dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Whisk 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 depends 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 the 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.
- 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 the 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.