Full of Fall flavors and sweet applesauce, these light and fluffy cinnamon Applesauce pancakes are a must make on Fall weekends!
Adding applesauce to pancakes ups the nutrition of them for those kiddos, but it also makes these pancakes delicious and moist! Pour good quality maple syrup on them and you have a delicious Fall breakfast.
If you loved this applesauce pancakes recipe, you'll love these other pancake recipes! Nutella pancakes, pancakes with self rising flour, pumpkin pancakes with pancake mix, strawberry banana pancakes, and kefir pancakes are some of my family's favorite pancake recipes!
Ingredients to Gather
You only need a few simple ingredients to make these applesauce pancakes!
- Flour. You can use all purpose flour or a mixture of all purpose flour and whole wheat flour.
- Baking powder and baking soda. This will give the pancakes a rise and make them light and fluffy.
- Cinnamon. To add some warmth to the pancake batter.
- Milk. Whole milk, 2% milk, or your favorite nondairy milk will work.
- Applesauce. One cup of your favorite variety.
- Egg. Just one, to keep the batter together.
What Type of Applesauce To Use
Homemade applesauce is my favorite type of applesauce, so it's the one I used. During the Fall, we go apple picking a lot, so I always have fresh apples in the house. Applesauce tastes so much better from home, so I usually have a container or it in my refrigerator.
If you are using a store-bought version, unsweetened applesauce is best in this recipe. You can use sweetened applesauce, it will just make the pancakes a little sweeter.
Equipment To Gather
Let's Make Fluffy Applesauce Pancakes
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Set that aside.
In a large mixing bowl, add the milk, applesauce, and egg. Stir until all the ingredients are combined.
Pour the dry ingredients into the wet ingredients. Mix until just combined, trying not to overmix.
Heat a pan over medium heat. Do not heat the pan higher than medium high heat. Add a small pat of butter to the pan. Scoop the batter into the pan.
When the batter starts to bubble and the edges look dry, flip the pancake. Cook for 2 minutes on the other side. Do the same for the remaining batter. Take the pancakes out of the pan and serve with butter and maple syrup.
- Serve these applesauce pancakes with high quality maple syrup and butter.
- Top with whipped cream.
- Spread on apple butter or pear butter instead of regular butter.
- Make them silver dollar pancakes! Instead of a large ice cream scoop use 2 tablespoons of batter to make them smaller for the kids.
Tips To Making the Perfect Pancakes
- Do not push down on the pancakes when you flip them. Though it might be tempting to push down on the pancakes, that stops the pancakes from being as fluffy as they can be.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium low heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
How To Store Applesauce Pancakes
- How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
- How to store leftover pancakes. Place the cooked pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
- To keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree oven. This will keep them warm so you can serve them all at once.
- How to freeze the pancakes. Once the pancakes are cooked, allow them to cool completely. Wrap them in plastic wrap and place them in a Ziploc bag. Freeze the pancakes up to 4 months. To reheat the pumpkin pancakes, place them in the toaster oven for 2 minutes or reheat them in a dry pan over the stovetop.
Frequently Asked Questions
Yes! Just like in apple waffles, shredded apples would work great! Make sure they are shredded really fine, and they will mix right into the batter.
Yes! Use a gluten free flour that is equivalent to all purpose flour. King Arthur has a flour that can be substituted 1 for 1 for regular flour.
Yes! You can make these applesauce pancakes dairy free by using your favorite non dairy milk. Almond milk, soy milk, or cashew milk would all work in this recipe in place of whole milk.
More Apple Recipes
- Applesauce Coffee Cake
- Apple Cobbler with Cake Mix
- Sourdough Apple Cider Donuts
- All in one Apple Cake
- Apple Streusel Sourdough Muffins
- Apple Cinnamon Bars
Applesauce Pancakes with Cinnamon
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cups Milk
- 1 cup Applesauce
- 1 Egg
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Set that aside.
- In a large mixing bowl, add the milk, applesauce, and egg. Stir until all the ingredients are combined.
- Pour the dry ingredients into the wet ingredients. Mix until just combined, trying not to overmix.
- Heat a pan over medium heat. Do not heat the pan higher than medium high heat. Add a small pat of butter to the pan. Scoop the batter into the pan.
- When the batter starts to bubble and the edges look dry, flip the pancake. Cook for 2 minutes on the other side. Do the same for the remaining batter. Take the pancakes out of the pan and serve with butter and maple syrup.
- Depending on the size of the pancakes will depend on how many pancakes you can get out of the batter.
- An ice cream scoop or a measuring cup will ensure you have equal sized pancakes.
- Store leftover pancakes in an airtight container in the refrigerator up to 5 days.
- Freeze pancakes in an airtight container or a gallon Ziploc bag for 3 months.