Home » Course » Breakfast + Brunch » Pancakes » Cinnamon Applesauce Pancakes

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 fall-flavored Pumpkin Spice Pancakes, gluten-free “Buttermilk” Buckwheat Pancakes, healthy Lemon Chia Seed Pancakes, and hearty Spelt & Oat Pancakes with Blueberry Compote. See all healthy & delicious vegan Pancake recipes on TSV!

Without further ado, let’s get to it!


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 substitute 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, and 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 they 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 it 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 the 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!



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

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


  • 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)


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.


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.

FOLLOW TSV on FacebookInstagramPinterestYoutube, Subscribe (email), or RSS for more recipes and inspiration!


  1. Very easy very nice recipe. Added some ginger and cloves to the spice mix as well. Used only half the sugar and oat milk instead of almond. I highly recommend actually using coconut oil instead of sunflower or vegetable oil for frying. I was surprised by how easy it was to get the pancakes off the pan and flip them with slightly lower heat and coconut oil. This will definitely be a go-to pancake recipe. I know I can always rely on this blog :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star