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A tall stack of golden-brown Applesauce Pancakes topped with caramel sauce and chunky apple compote on a white plate.
Layla

Applesauce Pancakes

Fluffy, naturally sweet pancakes made with applesauce for extra moisture and a hint of cozy fall flavor in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
Wet Ingredients
  • 1 cup unsweetened applesauce
  • 0.5 cup whole milk
  • 1 large egg lightly beaten
  • 2 tbsp unsalted butter melted and slightly cooled, plus more for cooking
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar optional, for slightly sweeter pancakes

Equipment

  • Large Mixing Bowl
  • Whisk
  • Griddle or large nonstick skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Prep
  1. Heat a griddle or large nonstick skillet over medium heat, about 325-350F if using an electric griddle. Lightly butter the surface.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
  3. In a separate bowl or large measuring cup, whisk together the applesauce, milk, egg, melted butter, vanilla, and sugar if using.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined - a few small lumps are fine. Do not overmix or pancakes will be tough.
  5. Pour batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown on the second side, 1-2 minutes more. Adjust heat as needed to prevent burning.
  6. Transfer to a plate and keep warm in a 200F oven if needed. Serve immediately with butter, maple syrup, or extra applesauce.

Notes

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking - this allows the baking powder to fully activate. These freeze beautifully: cool completely, layer between parchment, and freeze up to 2 months. Reheat in a toaster or 325F oven. If your applesauce is very thick, thin it with an extra tablespoon of milk to maintain the right batter consistency.