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A stack of pancakes topped with caramelized apple pieces, with a slice cut out, revealing more apple filling inside.

Cinnamon Applesauce Pancakes Recipe

Author: Jessica Haggard
These applesauce pancakes will bring fall comfort to your breakfast table. They’re light, fluffy, and naturally sweetened with applesauce. The hint of cinnamon will make you feel extra warm and cozy! In just 25 minutes, you’ll have a fresh batch ready to serve. Definitely a treat to enjoy throughout the season, but they’re also great for when you want to enjoy cozy fall flavors any time of the year.
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 129 kcal

Ingredients
 
 

Instructions
 

  • Mix the dry ingredients together in a bowl.
  • Combine the egg, milk, applesauce, and vanilla extract in a second bowl. Pour it into the flour mixture and stir until just combined.
  • Let the batter rest for 5 minutes or so while the griddle or pan heats up.
  • Drop some butter onto the pan to grease it lightly. Scoop a heaping ¼ cup of batter onto the cooking surface and let it cook until bubbles show across the surface and the edges rise up. Flip and cook the second side until golden brown.
  • Add more butter to the pan as needed until all the batter is cooked. Serve warm with additional butter and maple syrup or other favorite toppings.

Video

Notes

  • Don’t overmix the batter - it can make the pancakes dense and tough. Stir just until the ingredients are combined. 
  • If the batter seems too thick, add a little extra milk or water. For thicker pancakes, let the batter sit a bit longer or add a touch more flour.
  • Let the batter rest for at least 5 minutes to give the ingredients time to fully combine. This resting period can also help the pancakes hold together better when cooking.
  • Wait until the edges of the pancake are set and bubbles form on the surface before flipping. 
  • Applesauce pancakes are best made from scratch, but if you’re in a pinch, replace the flour, baking powder, and salt with packaged pancake mix.
Serve: For breakfast, serve with butter and maple syrup, with bacon and eggs, or a side of fresh fruit. Pair with your favorite morning coffee. For an afternoon snack, top with a scoop of vanilla ice cream or a dusting of powdered sugar. 
Store: Place cooked pancakes in an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 2 weeks. To reheat, warm the pancakes in a toaster or toaster oven at medium-low heat. Defrost frozen pancakes in the refrigerator overnight before reheating.

Nutrition

Serving: 1pancakeCalories: 129kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 222mgPotassium: 85mgFiber: 1gSugar: 6gVitamin A: 175IUVitamin C: 0.2mgCalcium: 105mgIron: 1mg
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