Applesauce Pancakes

Applesauce pancakes are thick, fluffy pancakes made with applesauce and a hint of cinnamon. They're dairy-free and make a great breakfast treat!

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

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 (batter thickness can vary based on applesauce brand), 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 edges look dry, flip the pancake over (this takes about 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.

Pancakes raw in the middle?: Your heat is too high, or you're not cooking your pancakes long enough. Turn the heat down slightly, return your pancakes to the pan, and heat slowly to cook the middle without burning the outsides.
Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or frozen for 1-2 months in a freezer-safe container.