Applesauce Pancakes Recipe

4.80 from 15 votes

Full of Fall flavors and sweet applesauce, these light and fluffy cinnamon Applesauce pancakes are a must make on Fall weekends!

Prep Time5

Cook Time5

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 90kcal

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.