Soft, fluffy apple pancakes made with applesauce and cinnamon for cozy fall flavor in every bite. Keep ’em simple with butter and warm maple syrup, or take them over the top with brown sugar–sautéed apples for double the apple flavor.
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A Cozy Fall Twist on Classic Pancakes
Fall is in full force, and while I’m all for the season’s freshest fruit taking on starring roles in desserts of all kinds (looking at you, apple turnovers!), it’s about time apples had their breakfast moment, too. Welcome to the main stage, Apple Pancakes!
But this isn’t just any ol’ apple pancakes recipe. Instead of adding grated apples into the pancake batter (which I’ve found can make the pancakes heavy and unevenly textured), I use a shortcut secret ingredient: applesauce.
Applesauce adds just the right amount of natural sweetness, a boost of apple flavor, and that soft, fluffy texture you want in your stack o’ flapjacks. And if you want to take things over the top? Top these pancakes with warm sautéed apples before serving. Totally optional, but highly recommended.
- Flour: All-purpose flour keeps these pancakes light and tender while giving them enough structure to flip easily. For the fluffiest stack, don’t scoop straight from the bag! Fluff the flour with a fork, then spoon it into your measuring cup and level it off (I use the flat side of a butter knife).
- Ground cinnamon: My go-to spice for pairing with apples. It adds warmth and cozy fall flavor. A dash of nutmeg would also be spectacular.
- Baking powder: This is what gives your stack its lift and fluff. Don’t swap in baking soda! It reacts differently and needs an acid (like buttermilk) to activate, which this recipe doesn’t include.
- Applesauce: Store-bought works great, or try my slow cooker applesauce recipe (one of my all-time favorites!).
- Brown sugar: Just a touch adds caramel-like depth and helps the pancakes brown in the pan.
- Milk: I use whole milk because that’s what’s usually in my fridge, but any milk or non-dairy milk, like almond or oat, works well in this recipe.
- Egg: One large egg binds everything together and gives the batter a soft, tender texture.
- Vegetable oil: I like to use a neutral-tasting oil so it doesn’t compete with the apple and cinnamon. Olive oil, avocado oil and even melted coconut oil all work here; just keep in mind that they’ll each add their own subtle flavor. (If you want that classic diner-style taste, stick with vegetable or canola oil.)
- Vanilla extract: Rounds out all those cozy cinnamon-apple flavors.
See the recipe card for full information on ingredients and quantities.
These pancakes come together fast. Just whisk, pour and flip! Here’s how:
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon and brown sugar. Whisking not only blends everything evenly but also aerates the flour for lighter pancakes.
- Mix the wet ingredients. In a separate medium bowl, whisk together the milk, applesauce, egg, oil and vanilla extract until smooth.
- Combine wet and dry. Pour the wet ingredients into the dry and gently stir with a spatula or wooden spoon just until combined. A few small lumps are fine!
- Heat the griddle. Preheat a nonstick skillet or griddle over medium heat and lightly grease it. You’ll know it’s ready when a drop of water sizzles and dances across the surface.
- Cook the pancakes. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2 to 3 minutes. Flip and cook the other side for another minute or two until golden brown.
- Serve and enjoy. Stack your cinnamon apple pancakes high and serve warm with butter, maple syrup or the optional sautéed apple topping.
Kelly’s Tip: Transfer the apple pancakes to a baking sheet in a low oven (about 200°F) while you cook the rest so they stay warm and soft until you’re ready to serve.
My #1 Tip for the Best Apple Pancakes
Don’t overmix the batter. Just like when making classic buttermilk pancakes, you want to stir the wet and dry ingredients together only until no flour streaks remain. Lumps are a good thing! This will keep your pancakes soft and fluffy instead of dense and chewy.
Other key secrets: cook on medium heat (and adjust as you go if the outsides are browning too fast) and wait to flip until the edges look set and bubbles pop slowly across the surface. If you’ve ever struggled with undercooked centers or burnt edges, I break down all my favorite techniques in my post all about tips and tools for perfect pancakes.
Optional Sautéed Apple Topping
If you want to take your apple pancakes to the next level, this quick sautéed apple topping is the answer! It’s warm, buttery, perfectly spiced and makes your kitchen smell like fall.
Melt 2 tablespoons unsalted butter in a skillet over medium-low heat, then add 3 tablespoons brown sugar and 2 peeled, chopped apples (Granny Smith, Honeycrisp or Fuji are my go-tos). Cook, stirring occasionally, until the apples are tender and lightly caramelized, about 6 to 8 minutes. For even more flavor, add a pinch of cinnamon and finish with a drizzle of maple syrup or a squeeze of lemon juice.
Kelly’s Tip: Don’t overcrowd the pan; space helps the apples caramelize instead of steam.
You could also spoon this warm cinnamon-apple topping over a scoop of vanilla ice cream and drizzle it with butterscotch sauce. I love a topping that can pull double duty—breakfast one minute, dessert the next. We made it from pancakes to ice cream in less than four sentences. My job here is done.
Make-Ahead and Storage Tips
Thanks to the applesauce in this apple pancakes recipe, they stay soft and moist even after freezing and reheating. Perfect for busy mornings or weekend brunch prep!
- To store: Let the applesauce pancakes cool completely, then stack them with small squares of parchment paper in between. Store in an airtight container or zip-top bag in the fridge for up to 3 days.
- To freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, about 30 minutes. Transfer to a freezer-safe bag and store for up to 2 months.
- To reheat: For the best texture, skip the microwave and use a toaster or oven instead. Reheat in a 300°F oven for 8 to 10 minutes (or pop them in the toaster for a few minutes) until warmed through.
Kelly’s Tip: If you’re reheating your apple pancakes straight from frozen, lower your oven temp to 275°F and warm them a few minutes longer. Slow and gentle heat keeps them fluffy, not rubbery.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 Tablespoons light brown sugar
- 1 cup whole milk
- 1 cup applesauce
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, cinnamon, baking powder and brown sugar.
- In a separate medium bowl, whisk together the milk, applesauce, egg, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
- Place a nonstick pan or griddle over medium-low heat. When a drop of water sizzles on contact, it’s ready.
- Scoop the batter (about ¼ cup per pancake) onto the warm pan, leaving space between each pancake for spreading. Cook until small bubbles form on the surface and the edges look set (the outer 1/2-inch should appear matte, not glossy), 2 to 3 minutes.
- Flip once and cook another 1 to 2 minutes, or until both sides are golden brown and the centers are cooked through. Repeat with the remaining batter, greasing the pan and adjusting the heat as needed. (If the pancakes are browning too quickly, lower the heat a notch.)
- Serve immediately with butter, warm maple syrup and/or sautéed apples.
Kelly’s Notes
- Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
- Sautéed apples: As an optional topping, add 2 tablespoons unsalted butter and 3 tablespoons brown sugar to a sauté pan set over medium-low heat. Once the butter has melted, add sliced apples and cook, stirring, until the apples have softened slightly. The apples are great with easy applesauce pancakes, but also on top of oatmeal or yogurt!
- To store: Let the pancakes cool completely, then stack them with small squares of parchment paper in between. Store in an airtight container or zip-top bag in the fridge for up to 3 days.
- To freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, about 30 minutes. Transfer to a freezer-safe bag and store for up to 2 months.
- To reheat: For the best texture, skip the microwave and use a toaster or oven instead. Reheat in a 300°F oven for 8 to 10 minutes (or pop them in the toaster for a few minutes) until warmed through. If you’re reheating straight from frozen, lower your oven temp to 275°F and warm them a few minutes longer.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made the cinnamon pancakes with the apples. They were delicious. Every few weeks a make pancake and I like to try different types.
So glad you enjoyed the recipe, Jacquie!
These are wonderful. I had some pears that didn’t ripen well, so I made pear sauce out of them and used it instead of applesauce. And I substituted gluten free flour because I have celiac, it worked well. I would add a pinch of salt next time.
Love your swaps, Joan!
My daughter and I loved it!! Quick, easy and delicious. My kind of recipe. Thanks!
YESSSS! I’m so glad to read this, Lauren!
Loved the pancakes. My granddaughter said they are now her favourite pancakes.
Yay! I’m so thrilled to read this, Darlene!
Best pancakes ever ! They are so delicious!
Woohoo! I’m so thrilled you enjoyed the recipe, Stephanie!
We really like this pancake recipe. We make them at least a couple times a month.
We substitute almond milk for whole milk to make them dairy-free pancakes.
Love reading this, Tom! I’m so thrilled you’ve been enjoying the recipe!
I really enjoyed this recipe. I modified it slightly by using buttermilk and adding 1/2 a teaspoon baking soda. The pancakes came out great and were very good.
I’m thrilled you enjoyed the recipe, Ben!