Cinnamon Apple Pancakes (Pancakes For Toddlers)

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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

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.

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

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. 
Cinnamon apple pancakes served with strawberries and cinnamon apples

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 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.

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Cinnamon apple pancakes topped with cinnamon apples
5 from 9 votes

Cinnamon Apple Pancakes

These pancakes are sweetened with applesauce and are dairy-free!
Prep: 3 minutes
Cook: 5 minutes
Total: 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, maple syrup, 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

Calories: 33.4kcal, Carbohydrates: 6.36g, Protein: 1.02g, Fat: 0.41g, Saturated Fat: 0.12g, Polyunsaturated Fat: 0.09g, Monounsaturated Fat: 0.14g, Trans Fat: 0.01g, Cholesterol: 13.64mg, Sodium: 23.34mg, Potassium: 22.24mg, Fiber: 0.28g, Sugar: 1.99g, Vitamin A: 22.87IU, Vitamin C: 0.1mg, Calcium: 15.28mg, Iron: 0.35mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




16 Comments

  1. 5 stars
    These turned out perfect. Sprayed on even spritz of olive oil spray in pan and cooked on lowest setting on gas stove. They were fluffy and delicious.

    I’ve been feeling more and more guilty as I’ve bent to relying more on processed foods (like pancake mix) to appease my toddlers’ ever increasing pickiness. Really trying to find simple ingredient recipes that actually turn out. This recipe was great!! Thank you for taking the time to put this together.

    1. Hi Chelsea! I’m so happy that you enjoyed these pancakes and I’m so glad to hear that it could be an option that you could add into your breakfast rotation!😊

  2. hello
    Is it possible to add more eggs to the recipe to make it a little more high protein and iron?

    my son is low on iron because he does not eat much meats.
    Thanks!

    1. Hi Vianey! Adding in an extra egg would likely affect the overall texture of the pancakes, but if you’re looking to increase iron, you can try adding in a few hemp heart seeds which shouldn’t affect the overall texture.

  3. 5 stars
    These turned out great and my toddler loved them! Thanks for the tip about cooking on low heat I was able to save the pancakes from burning 😅

  4. 5 stars
    These are so yummy! I used oat flour and they turned out great.

    Just realizing now though the recipe didn’t say to put the maple syrup in the batter.. oops.. Is the maple syrup supposed to be drizzled on after? Either way, LOVE LOVE LOVE this recipe (and so does my very picky little one!). THANKS!!!

    1. Hi Erin! I’m so happy to hear that you enjoyed these pancakes! And the maple syrup is supposed to be mixed into the batter, I completely missed that in the instructions! Thank you for mentioning it I just updated the recipe!😊

    1. Yes, you can replace it with oat flour! I would add in an extra 2 tablespoons of oat flour, so I would use 1/2 cup plus an additional 2 tablespoons of oat flour!