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!

Cinnamon apple pancakes topped with cinnamon apples

This post may contain affiliate links. If you shop with one of our links we may earn small a commission.

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!

WHAT YOU’LL NEED

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

Ingredients to make cinnamon apple pancakes. Specifics provided in recipe card.
  • 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.

PROCESS

  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, 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.
Steps to make cinnamon apple pancakes. Specifics provided in recipe card.

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!

Cinnamon apple pancakes served with strawberries and cinnamon apples

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. 
Cinnamon apple pancakes topped with cinnamon apples

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 pancakes topped with cinnamon apples

Cinnamon Apple Pancakes

These pancakes are sweetened with applesauce and are dairy-free!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: apple pancakes, easy pancake recipe
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 12 mini pancakes

Ingredients 

  • ½ cup unsweetened applesauce
  • ½ cup all purpose flour
  • 1 egg
  • ¼ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • 1 tbsp maple syrup
  • ½ tsp baking powder
  • butter/oil to grease pan

Instructions

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

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make 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.

Nutrition

Nutrition Facts
Cinnamon Apple Pancakes
Amount per Serving
Calories
33.4
% Daily Value*
Fat
 
0.41
g
1
%
Saturated Fat
 
0.12
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.09
g
Monounsaturated Fat
 
0.14
g
Cholesterol
 
13.64
mg
5
%
Sodium
 
23.34
mg
1
%
Potassium
 
22.24
mg
1
%
Carbohydrates
 
6.36
g
2
%
Fiber
 
0.28
g
1
%
Sugar
 
1.99
g
2
%
Protein
 
1.02
g
2
%
Vitamin A
 
22.87
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
15.28
mg
2
%
Iron
 
0.35
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating