Pancakes and applesauce, together at last! These delicious vegan applesauce pancakes are filled with the goodness of apples and cinnamon. They cook up light and fluffy, making for a yummy breakfast, lunch or dinner!
I love this combination of ingredients and have a few great cinnamon apple recipes in the TSV archives, like these Chunky Apple-Cinnamon Oatmeal Breakfast Cookies, and this delicious Applesauce Bread, to this ever classic homemade Applesauce. It’s a flavor combination that I never tire of!
The kids will love these applesauce pancakes, and you’ll love them because you know they’re getting more fruits in their diet. These can even be made ahead and stored in the freezer for a quick breakfast in the morning. Simply reheat in the microwave, oven, or on the stovetop.
For variation, try these other pancake recipes, like these Classic Vegan Pancakes, or these fall flavored Pumpkin Spice Pancakes, gluten-free “Buttermilk” Buckwheat Pancakes, healthy Lemon Chia Seed Pancakes, or these hearty Spelt & Oat Pancakes with Blueberry Compote. All are healthy and delicious options!
Without further ado, let’s get to it!
The Best Applesauce Pancakes
Tips & Variations:
- I used an organic jarred unsweetened applesauce, but you can easily make your own.
- I made some of the pancakes with apple slices cooked in the center and some without. I personally loved the ones with the apple slices, they cook up soft and tender while adding a bit of texture. Seriously, so good!
- I’ve used cinnamon and a dash of nutmeg here. You may opt to replace the nutmeg with cardamom or allspice, or keep it simple with just cinnamon.
- For the flour, spelt is my absolute favorite, but of course you can sub in your favorite flour or flour blend.
They are every bit as good as they sound too. Tender and fluffy, I’m pretty sure you’ll be whipping these up often!
How To Make Applesauce Pancakes
These applesauce pancakes are so easy to make. Simply mix the dry ingredients, add in the wet ingredients, mix until flour is incorporated. Using a 1/4 measuring cup, scoop up batter and place on oiled/buttered preheated griddle, cook for 3 minutes per side. Keep pancakes warm, on a baking sheet, in a preheated oven set at 200 degrees F.
That’s it, so easy and ready in about 15 – 20 minutes from start to finish!
Simple, wholesome and delicious!Print
CINNAMON APPLESAUCE PANCAKES
The use of applesauce is a nice change up from the typical pancake batter. These are kid tested and mother approved!
- 1 1/2 cups light spelt or unbleached all-purpose flour
- 2 tablespoons coconut or organic pure cane sugar
- 2 heaping teaspoons baking powder
- 3/4 teaspoon cinnamon
- pinch of nutmeg
- pinch of mineral salt
- 1 1/4 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (divided), for greasing
Preheat: Heat griddle as per instructions or if using a large skillet heat over medium to medium-high heat. Meanwhile, preheat oven to 200 degrees F, and place a baking sheet on the middle rack while oven is heating.
Prepare: In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to swell up a bit due to the baking powder, this is normal.
Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 – 1/4 inch.
Cook: Place 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicon brush). Place 2 apple slices on griddle, side by side, where pancake batter is going to cook. Using a 1/4 cup measuring cup, scoop batter and place on top of apple slices. Cook until bubbles form on the top and edges start to look leathery, about 2 1/2 – 3 minutes per side. Flip pancakes, cook another 2 – 3 minutes. Repeat until batter is gone.
Keep Warm: As pancakes finish, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready.
Serve with pure maple syrup. A few fresh apple slices would also be great to serve.
Makes about 8 pancakes. Serves 2 – 3
Store leftover pancakes in an airtight container in the refrigerator for up to a week, or freeze for up to 2 months. Reheat your pancakes using one of these methods from eHow.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
Make a vegan buttermilk by adding a teaspoon of apple cider vinegar or juice of 1/2 small lemon to the milk 10 minutes before using.
I used Fuji apples here. Crisp and sweet, they are my favorite. Use your favorite apple.
Vary up your spices with cardamom, allspice or cloves in place of the nutmeg.
For maximum fluffiness, once you place the batter on the griddle, do not flatten out the top to try to spread the pancake unless you’re adding apple slices underneath. I learned this from experience, my pancakes weren’t bad but just not as fluffy as they could’ve been.
For thicker pancakes use less milk, for thinner use more.