Fluffy Apple Sauce Pancakes

a stack of applesauce pancakes topped with syrup and banana slices

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

These fluffy applesauce pancakes come together with simple pantry staples and a jar of applesauce for an easy homemade breakfast. They're perfect served warm with butter, maple syrup, and a sprinkle of cinnamon.

5 from 1 vote

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Ingredients

1 ½ cups all-purpose flour
2 tablespoons brown sugar, or regular
1 ½ teaspoons cinnamon, optional
2 ½ teaspoons baking powder, aluminum-free
½ teaspoon salt
1 cup milk, any
½ cup applesauce
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract

Instructions

Make the batter:

In a large bowl, combine the flour, sugar (brown or regular granulated), cinnamon (if using), baking powder, and salt. Make a well in the middle, moving the dry ingredients to the side of the bowl, and pour in the milk, applesauce, egg, melted butter, and vanilla extract. Break up the egg first with a fork, then mix it with the other liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.

Wait 5 minutes:

Let the batter sit in the bowl for 5 minutes to let the flour soak up some of the applesauce and liquid moisture.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of batter per pancake and use the back of the scoop to lightly spread it.
Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Avoid pressing down on the pancake with the spatula after flipping; this will make the pancakes dense by eliminating the air pockets and/or cause the batter to ooze out on the sides and be undercooked.
Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven. Rinse the pan between batches to avoid burning.

Serve & store:

Plate a few pancakes on a plate, top with butter, a little cinnamon, and pancake syrup.
Refrigerate leftover pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Warm up in the microwave or toaster.

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