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.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6pancakes
Ingredients
1cupall purpose flour
2tablespoons granulated sugar
2teaspoonsbaking powder
½teaspooncinnamon
¼teaspoonsalt
1large egg
1cupunsweetened applesauce
1teaspoonvanilla extract
1-3tablespoonswateras needed
Instructions
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.
Video
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 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.