Cinnamon Apple Pancakes
on Sep 24, 2021, Updated Sep 29, 2026
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These cinnamon apple pancakes are soft, fluffy, and packed with warm apple cinnamon flavor! They’re made with applesauce and a few simple ingredients and come together in one bowl for an easy breakfast the whole family can enjoy.
Apples and cinnamon pair together so well, so merging those flavors into pancake form makes for this warm-spiced, comforting breakfast. Applesauce adds natural apple flavor while also helping keep the pancakes soft and tender. A little maple syrup adds just the right amount of sweetness, while cinnamon and vanilla bring out that warm apple flavor in every bite. The batter is naturally dairy-free and doesn’t require any milk or butter. Serve these pancakes on their own or pair them with some fresh cinnamon apples on top, yogurt, nut butter, or a drizzle of maple syrup for an easy breakfast or snack.
Looking for more easy pancake recipes? You’ll love these mini apple pancakes, pear pancakes, and oatmeal banana pancakes for more simple breakfast ideas.
Table of Contents
What You’ll Need
Here’s what you’ll need to make these cinnamon apple pancakes:
- Applesauce: Adds apple flavor, natural sweetness, and moisture to the pancakes. I like using unsweetened applesauce so that you can control the amount of added sweetness.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Maple Syrup: Lightly sweetens the pancake batter and pairs perfectly with the apples and cinnamon.
- Oil: Adds moisture and helps keep the pancakes soft and tender. I like using a mild-tasting oil such as avocado oil.
- Vanilla Extract: Adds extra flavor and complements the apples and cinnamon.
- All-Purpose Flour: Provides structure and helps give the pancakes their soft, fluffy texture.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Cinnamon: Adds warm cinnamon flavor that pairs perfectly with the applesauce.
- Salt: Balances the sweetness and enhances the other flavors.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Applesauce: I recommend using unsweetened applesauce. Homemade or store-bought applesauce will work, but keep in mind that homemade applesauce can vary in consistency.
- Maple Syrup: You can replace the maple syrup with honey if serving to little ones over the age of 1. You can also reduce or omit the maple syrup for a less-sweet pancake.
- Oil: I like using avocado oil or another mild-tasting oil. Melted unsalted butter may also be used if you don’t need the pancakes to be dairy-free.
- All-Purpose Flour: Whole wheat flour may work, but the pancakes will likely be a little denser. I would stick with all-purpose flour for the softest, fluffiest texture.
- Cinnamon: Feel free to add a little more cinnamon or a pinch of apple pie spice for extra warm spice flavor.
Step-by-Step Instructions
STEP 1: In a large bowl, whisk together the applesauce, egg, maple syrup, oil, and vanilla extract until smooth and well combined.
STEP 2: Add the flour, baking powder, cinnamon, and salt directly to the bowl. Sprinkle the baking powder, cinnamon, and salt evenly over the flour so that they distribute well throughout the batter.
STEP 3: Gently stir until just combined. Be careful not to overmix. A few small lumps in the batter are fine.
STEP 4: Let the pancake batter rest for about 5 minutes. The batter should be thick but scoopable. If it seems too thick to spread slightly once added to the pan, stir in 1 tablespoon of water at a time until it reaches the desired consistency. Heat a nonstick skillet over medium-low heat and lightly grease it with oil or butter.
STEP 5: Scoop about 1 to 2 tablespoons of the batter onto the heated skillet to form pancakes.
STEP 6: Cook for about 2 to 3 minutes, or until the edges look set and bubbles begin to form on the surface.
STEP 7: Flip the pancakes and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Storage Instructions
Let the cinnamon apple pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes to prevent them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.
Tips For Success
- Use unsweetened applesauce. This gives you control over the sweetness and lets the apple flavor come through without making the pancakes overly sweet.
- Don’t overmix the batter. Stir just until you no longer see streaks of dry flour. Overmixing can make the pancakes less tender and fluffy.
- Check the batter consistency after resting. The batter should be fairly thick but still easy to scoop. If it’s too thick, add 1 tablespoon of milk (or dairy-free milk to keep these dairy-free) at a time.
- Cook over medium-low heat. The applesauce and maple syrup can cause the pancakes to brown fairly quickly, so avoid using high heat.
- Wait until the first side is set before flipping. The edges should look set, and a spatula should easily slide underneath the pancake.
Recipe FAQs
Yes! You can fold in a small amount of finely diced apple for more apple flavor and texture. Make sure the pieces are very small so that they soften as the pancakes cook.
Make sure your baking powder is fresh, avoid overmixing the batter, and let it rest for about 5 minutes before cooking. Also keep the skillet around medium-low heat so the pancakes have enough time to rise and cook through before the outsides become too dark.
The batter is intentionally on the thicker side to help create fluffy pancakes. Applesauce can also vary slightly in consistency. If the batter is too thick to spread at all when added to the skillet, stir in 1 tablespoon of water at a time until it is thick but scoopable.
More Apple Recipes You’ll Love
Cinnamon Apple Waffles
Cinnamon Apple Oatmeal Bites
Applesauce Oatmeal Bars
Cinnamon Apple Croissants
If you tried these Cinnamon Apple Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cinnamon Apple Pancakes
Ingredients
- ½ cup unsweetened applesauce
- 1 egg
- 2 tbsp maple syrup
- 1 tbsp mild-tasting oil, plus more to grease pan
- ½ tsp vanilla extract
- ¾ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
Instructions
- In a large bowl, whisk together the applesauce, egg, maple syrup, oil, and vanilla extract until smooth and well combined.
- Add the flour, baking powder, cinnamon, and salt directly to the bowl. Sprinkle the baking powder, cinnamon, and salt evenly over the flour so that they distribute well throughout the batter.
- Gently stir until just combined. Be careful not to overmix. A few small lumps in the batter are fine.
- Let the pancake batter rest for about 5 minutes. The batter should be thick but scoopable. If it seems too thick to spread slightly once added to the pan, stir in 1 tablespoon of water at a time until it reaches the desired consistency.
- Scoop about 1 to 2 tablespoons of the batter onto the heated skillet to form pancakes.
- Cook for about 2 to 3 minutes, or until the edges look set and bubbles begin to form on the surface.
- Flip the pancakes and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
-
- Use unsweetened applesauce. This gives you control over the sweetness and lets the apple flavor come through without making the pancakes overly sweet.
- Don’t overmix the batter. Stir just until you no longer see streaks of dry flour. Overmixing can make the pancakes less tender and fluffy.
- Check the batter consistency after resting. The batter should be fairly thick but still easy to scoop. If it’s too thick, add 1 tablespoon of milk (or dairy-free milk to keep these dairy-free) at a time.
- Cook over medium-low heat. The applesauce and maple syrup can cause the pancakes to brown fairly quickly, so avoid using high heat.
- Wait until the first side is set before flipping. The edges should look set, and a spatula should easily slide underneath the pancake.
Can these be turned into mini muffins?
Hi Kassandra! I’d recommend using this recipe for cinnamon apple mini muffins instead😊
What can I replace the egg with? My child can’t have egg or dairy.
Hi Amanda! You may replace the egg with a flax egg. 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. You could also use a liquid egg replacer like the brand Just Egg. I hope that helps!
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.
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!😊
So yummy and easy to make! No dairy!:)
I’m so glad you enjoyed these pancakes, Stephanie!😊
My go to apple pancake recipe. Thank you!
I’m so glad that you enjoy them, Jerlyn!😊
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!
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.
Made for my 7 month old daughter today, she quite enjoyed it.
I’m so happy to hear that! Thanks for sharing your feedback, She-Arn!😊
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 😅
I’m so glad your little one loved them! Thanks for sharing your great feedback Bethany!😊
There were so yummy! My toddler and I LOVED THEM lol! 🤣 Saving this recipe for sure!
I’m so glad that you both loved these pancakes!!😊
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!!!
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!😊
Can I substitute oat flour for the all purpose flour? If so, is the ratio 1 to 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!