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Cinnamon Applesauce Pancakes

Pancakes and applesauce, together at last! These delicious vegan Applesauce Pancakes are filled with the goodness of apples and cinnamon. Made without eggs or dairy, they cook up light and fluffy, making for a yummy breakfast, lunch or dinner!

head on view of stack of applesauce pancakes on a plate.

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. See all healthy & delicious vegan Pancake recipes on TSV!

Without further ado, let’s get to it!

CINNAMON APPLESAUCE PANCAKES

The Best Applesauce Pancakes

  • I used an organic jarred unsweetened applesauce, but you can easily make your own applesauce.
  • 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!

Dairy and egg-free, these vegan applesauce pancakes are simple, wholesome and delicious, and can be enjoyed any time of day!

Cinnamon Applesauce Pancakes

How To Store Leftovers

  • Refrigerator: Keep leftover pancakes in the refrigerator for up to 4 – 5 days in a covered container.
  • Freezer: These applesauce pancakes freeze well for up to 2 – 3 months. To freeze, place wax paper between each pancake and store in freezer safe containers (affiliate link) or strong freezer ziploc bags.

How To Reheat

  • Oven: To reheat in the oven, simply heat your oven to 350 degrees F. Place the pancakes on a baking sheet in a single layer, cover the pan tightly with aluminum foil and place in oven. Reheat for 10 minutes and enjoy.
  • Microwave: Warm in the microwave for 60 – 90 seconds.
  • Toaster: Simply stick them in the toaster and let them crisp up just as if they were store-bought packaged frozen waffles.
Cinnamon Applesauce Pancakes

If you try this easy pancake recipe or have a question, please let me know! I’d love to hear any tips or changes you made to the recipe in the comments below!

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CINNAMON APPLESAUCE PANCAKES

The addition of applesauce is a nice change up from the typical pancake batter. These Cinnamon Applesauce Pancakes are kid tested and mother approved!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: Serves 3
  • Category: Breakfast, Entree
  • Method: griddle
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cups flour (light spelt or unbleached all-purpose)
  • 2 tablespoons sugar (coconut or organic pure cane)
  • 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
  • 1 apple (optional)

Instructions

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 silicone 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 in the oven at 350 degrees for 10 minutes. Alternatively, warm in the microwave for 1 – 2 minutes.

Notes

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.

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35 Comments

  1. These were great! Super easy and I had no issues with the batter. A higher temperature is a must in general with pancakes– vegan or otherwise. Am interested in trying them with orange juice, although I’d imagine I’d have to use baking soda rather than baking powder. Love how they aren’t greasy at all, as lot of vegan recipes tend to be. Will definitely be making again!

  2. Fran Peceri says:

    These were delicious and easy! I made them last night and they will be my new favorite pancake recipe. This family loves pancakes for dinner and these were light, perfect and gone quickly! Great recipe!

  3. I followed the recipe exactly and these turned out great for me! So yummy :)

    1. Julie | The Simple Veganista says:

      Yay! I’m so happy they turned out for you. Thanks for sharing your experience. Cheers :)

  4. Mary Newton says:

    Another waste of good ingredients. Had all the same problems as everyone else. They don’t even begin to look like the recipe. Raw texture no matter how long they cook or how hot etc.

    1. Julie | The Simple Veganista says:

      Oh my, I’m so sorry they didn’t turn out for you either. Nothing worse than wasting ingredients and effort.

      I’ve just made these again today, and see that maybe it has to do with the flour. My first time making these I used a heavier spelt flour, today when making the recipe, I used a light spelt flour and they were very thin, although they did cook all the way through and tasted ok.

      So I made these again, using my light spelt flour with less milk and applesauce, that seemed to help as they were fluffier. I’ve updated the recipe and made notes about the type of flour used. If using heavier flours such as oat, whole-wheat or whole spelt, you may need to add a tad more milk.

      I sure hope this helps if you try them again. :)

  5. I tried these and they did not turn out. Batter was thick like dry cookie dough. When I put them on the skillet they broke apart and never cooked fully through. I tried different things to troubleshoot but still, they never turned out.

    1. Julie | The Simple Veganista says:

      Hmm, I’m sorry you’re not having much luck with these.

      What kind of flour are you using? Sounds like the batter is way too thick. You’ll want to add a tad more milk to the batter.

      I also wonder if altitude could have anything to do with it? If you’ve tried to trouble shoot and nothing has worked that may be it and the recipe would need to be tweaked.

  6. Mine were raw in the middle, regardless of griddle temperature (I went from 325 degrees F to 375). I also finished mine in the toaster oven to get rid of the rawness but they just got crunchy on outside and still raw! This has happened to me before with other vegan pancake recipes, and I wonder if it’s the lack of egg? I used coconut milk and spelt, whole wheat pastry and almond flours p, but I don’t think that would have made a difference. They also puffed up nicely initially, but after flip they were pretty flat. The end product was pretty thin, despite seeming to have the right consistency initially. Please help!

    1. Julie | The Simple Veganista says:

      Hmm, the only thing I can think of is that you may not be cooking them long enough for each side. Try 2 1/2 – 3 minutes per side, maybe a little more if necessary. Other than that I can’t think of any reason your pancakes are not cooking thoroughly. I wouldn’t think it because of not using any eggs. I make them all the time without them and have never had this issue unless I didn’t cook them long enough per side. Hope that helps. :)

      1. I also tripled the recipe… I wonder if that messed up the ratios maybe? They certainly cooked for a LONG time, including additional toaster oven time, so I know that’s not the issue.

  7. Hi Julie! What kind of pan do you use for making pancakes? I tried making these today and they just got stuck to the pan no matter how much or how little oil I used, it was a mess:(

    1. Julie | The Simple Veganista says:

      Hi Lena, I used an electric griddle to cook mine. I’m guessing if you used a skillet/pan over an electric stove or gas range that the temperature was not hot enough. If so, try turning up the heat to medium high – high and see if that helps cooks your pancakes better.

  8. Ana's Rocket Ship says:

    Definitely using the apple slices- it makes it look so pretty!

  9. Might have to make a double batch so I can have lots of these ready for me in freezer for whenev! And I love your vegan buttermilk tip, thanks!

  10. June Burns says:

    Those look scrumptious! nothing like pancakes to start the day :)

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