Cinnamon Apple Pancakes (Pancakes For Toddlers)

Pancakes are a great finger food for babies and toddlers, however, many of them are sweetened with bananas. These cinnamon apple pancakes are sweetened with applesauce and are dairy-free!

Apples and cinnamon pair together so well, so merging these flavors into pancake form makes for this warm-spiced, comforting breakfast. The applesauce helps to moisten these pancakes, making them great for baby-led weaning. They are perfect pancakes for toddlers, fluffy and can be customized with different toppings that the whole family will enjoy!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Storage Instructions
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What You'll Need

Here's what you'll need to make these cinnamon apple pancakes:

• Flour: I used all purpose flour in this recipe, but you may replace it with a different type of flour.
• Egg: Used as a binder to help hold the pancakes together.
• Applesauce: Provides natural sweetness and moistness to the pancakes. The applesauce also provides the main flavor for these apple flavored pancakes.
• Baking Powder: Used to allow the pancakes to rise.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Vanilla Extract: Provides slight added flavor to the pancakes.
• Maple Syrup: Optional ingredient for added sweetness. The pancakes can be made without the maple syrup, but they will not be that sweet.

Step By Step Instructions

1. Preheat a frying pan on low heat and add in a little butter/oil.
2. Stir together the dry ingredients in a bowl.
3. Add in the egg, unsweetened applesauce, maple syrup, and vanilla and mix until just combined.
4. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
5. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Ingredient Substitutions

• Egg: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• All-purpose flour: You may replace the all-purpose flour with oat flour or whole wheat flour. 

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

• Low heat is very important in this recipe! These pancakes may burn easily if the heat is too high, so make sure to cook on low heat. Also be sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

You may also like:

• Cinnamon Apple Waffles
• Oatmeal Banana Pancakes
• Spinach Banana Pancakes

📖 Recipe