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Cinnamon apple pancakes topped with cinnamon apples
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5 from 15 votes

Cinnamon Apple Pancakes

These pancakes are sweetened with applesauce and are dairy-free!
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Breakfast
Cuisine: American
Servings: 24 mini pancakes
Author: Lily Payen

Ingredients

  • ½ cup unsweetened applesauce
  • 1 egg
  • 1 - 2 tbsp maple syrup
  • 1 tbsp mild-tasting oil plus more to grease pan
  • ½ tsp vanilla extract
  • ⅔ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ⅛ tsp salt
US Customary - Metric

Instructions

  • In a large bowl, whisk together the applesauce, egg, maple syrup, oil, and vanilla extract until smooth and well combined.
  • In a separate small bowl, combine the flour, baking powder, cinnamon, and salt until combined.
  • Add the dry ingredients to the bowl with the wet ingredients and 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 a couple of minutes as you preheat the pan over medium-low heat. The batter should be thick but scoopable. If it seems too thick, stir in 1 tablespoon of water (or milk) at a time until it reaches the desired consistency.
  • Scoop about 1 to 2 tablespoons of the batter onto the heated skillet to form mini 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.

Nutrition

Calories: 25kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.2mg

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