Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- vegetable oil or cooking spray
Caramel Apple Topping:
- 1 + 1/2 tablespoons butter
- 1 apple, peeled, cored, and chopped
- 1 tablespoon brown sugar, packed
- In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt.
- In a medium mixing bowl, whisk together applesauce, milk, egg, butter and vanilla. For fluffier pancakes, add just 3/4 cup of milk. If the batter is too thick at the end, then mix in the remaining 1/4 cup.
- Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
- Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a 1/4 measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Stack the pancakes and top with maple syrup, butter, and/or caramel apples (optional).
Caramel Apple Topping:
- In a small saucepan, melt butter over medium-high heat. Add apples and stir until they are coated with butter. Stir in brown sugar and mix until dissolved.
- Cook for 5 minutes until apples are tender, stirring occasionally. Cover and set aside.
How to achieve the perfect consistency: For a thicker pancake, add 3/4 cup milk instead. For a thinner pancake, add more milk to your batter at the end until you reach your desired consistency.
How to store: Store leftover applesauce pancakes in an airtight container and keep in the refrigerator for up to 3-4 days.
How to reheat: You can reheat pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in 20 second increments until warmed through.
Updated recipe: This post was originally posted in 2017 and has been completed updated with new photos and content. If you are looking for the original recipe, it only had 1/2 tablespoon baking powder and it didn't have any cinnamon.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: applesauce pancakes, how to make applesauce pancakes, pancakes with applesauce, fluffy applesauce pancakes, homemade applesauce pancakes