These fluffy Applesauce Pancakes are moist and tender, with a subtle apple flavor enhanced with cinnamon, vanilla, and nutmeg.

Other than my pumpkin pancakes, these applesauce pancakes are the ones that are on repeat around here once fall comes around!

A pile of applesauce pancakes with butter, and a drizzle of apple cider syrup over the top.

Table of Contents

The Story Behind the Recipe

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

A top view of applesauce pancakes on a white plate with cinnamon and apples in the background.

Why You’ll Love Applesauce Pancakes

I think these applesauce pancakes are the perfect spin on pancakes for fall. Fluffy pancakes are made moist with applesauce and rich with brown sugar. From there, we have vanilla, cinnamon, and nutmeg for maximum cozy fall flavor. Serve them with apple cider syrup for the ultimate in apple breakfasts!

These pancakes are easy to make – no need to separate the egg whites or any other shenanigans. Just mix up the batter, cook them up, and inhale the goodness of apple-cinnamon pancake magic!

Ingredients for applesauce pancakes on a marble background.

Ingredients

  • Flour – I like to use half all-purpose flour and half whole wheat flour for a hearty pancake with a pinch more fiber, but you can use 100% all-purpose flour if you prefer.
  • Brown sugar – I love sweetening these applesauce pancakes with a small amount of brown sugar for rich caramel notes that pair perfectly with the subtle apple flavor.
  • Baking powder – To make them fluffy!
  • Salt – To highlight and balance the flavors.
  • Cinnamon & nutmeg – A must in fall pancakes! I use ground cinnamon and oftentimes I will freshly grate the nutmeg myself using whole nutmegs and a microplane zester.
  • Milk – Whole milk or 2% will work, or any unsweetened plant-based milk will do. I like oat milk and almond milk in these pancakes.
  • Eggs – To bind them together.
  • Vanilla – I love the added sweet note of flavor that pure vanilla extract brings to the table.
  • Butter – I prefer to use unsalted butter to help control the salt levels. You can use coconut oil or vegetable oil instead, if you prefer.

Adaptations/Variations

  • Dairy-Free Applesauce Pancakes: Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.
  • Vegan Applesauce Pancakes: Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.
  • Extra-Apple Applesauce Pancakes: Add 1/2 cup of freshly grated apple with the wet ingredients.

How to Make Applesauce Pancakes

Mix together the dry ingredients in a large bowl and mix the wet ingredients in a medium bowl.

Stir the wet ingredients into the dry ingredients until incorporated. It’s that easy!

The batter will be fairly thick.

A top view of batter for applesauce pancakes in a clear glass bowl.

Then, it’s time to cook your pancakes! Add a little butter to a nonstick skillet or griddle over medium heat and, once melted and hot, pour circles of pancake batter onto the griddle. When the edges look dry and bubbles have formed, take a peek under your pancake. Is it golden? It’s time to flip! Cook on the other side until completely cooked through.

Serve in a pile with butter and warmed maple syrup or homemade apple cider syrup.

a stack of applesauce pancakes on a white plate.

Tips for Success

  • Don’t over-mix your applesauce pancake batter. When you over-mix pancake batter, the gluten in the flour can develop which will give you tough pancakes.
  • Flick some water on the griddle to make sure it’s hot enough to start. If the droplets bounce around, it’s ready to go.
  • Watch for bubbles and dry edges. Applesauce pancakes are ready to flip when they look dry around the edges and have formed little bubbles. Take a look to make sure it’s nice and golden on the underside, then flip and cook on the other side.
a stack of applesauce pancakes on a white plate with an apple in the background.

These applesauce pancakes are the epitome of fall. They’re kid-friendly and adults love them too! I hope you’ll love this recipe as much as we do (and if you do, please leave a review!) Happy fall!

a stack of applesauce pancakes on a white plate with a quarter of the pancakes cut out to show the fluffy insides.

More Pancake Recipes

A top view of applesauce pancakes on a white plate with cinnamon and apples in the background.
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Applesauce Pancakes

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Author: Kare
Yield: 4
Fluffy and tender with subtle apple flavor highlighted with cinnamon, nutmeg, and vanilla. These yummy applesauce pancakes are easy to make and super kid-friendly!
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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (substitute another cup of all-purpose flour if you like)
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon or a hefty pinch ground nutmeg
  • 1 1/4 cups milk
  • 2 eggs
  • 2/3 cup applesauce
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter (melted)

Instructions

  • In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  • In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
  • Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
  • Pour batter by 1/4 cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
  • Serve with butter, if desired, maple syrup or apple cider syrup.

Notes

Serves 4 (three 4-5″ pancakes each)

Dairy-Free Option

Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.

Vegan Option

Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.
10/5/2024 recipe update: I’ve moved the recipe for apple cider syrup out of this post and into its own post. The recipe for apple cider syrup can be found here.

Nutrition Facts

Serving: 1g, Calories: 443kcal, Carbohydrates: 68g, Protein: 13g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 114mg, Sodium: 676mg, Potassium: 341mg, Fiber: 5g, Sugar: 21g, Vitamin A: 520IU, Vitamin C: 0.4mg, Calcium: 316mg, Iron: 3mg

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