Light and fluffy cinnamon pancakes made with applesauce.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1cupall purpose flour
2tablespoons granulated sugar
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. 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 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.