Cinnamon Applesauce Pancakes

"These pancakes use applesauce for a moister pancake. The recipe doesn't use eggs or milk, due to my daughter's food allergies. It also makes great waffles."
 
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photo by Amanda Beth photo by Amanda Beth
photo by Amanda Beth
photo by Annie Maropis photo by Annie Maropis
photo by Annie Maropis photo by Annie Maropis
Ready In:
20mins
Ingredients:
7
Yields:
12 pancakes
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ingredients

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directions

  • Combine dry ingredients, then add remaining ingredients and beat together.
  • Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
  • Note: For waffles, add 3 TBSP oil to the batter.

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Reviews

  1. Very tasty! Bearing in mind comments of others and a look at a different recipe, I used (1) milk instead of water - and a half cup less than called for, (2) nutmeg and a little extra cinnamon, (3) half a cup more applesauce (and chunky instead of regular), and (4)
     
  2. My 10 month old loves them. Used regular organic applesauce as she is ige to cinnamon and left out the vanilla cause we haven't trailed that yet. Still tasted great! Thanks!!!!
     
  3. The flavour was good, but I found these pancakes really gooey on the inside, even though they were cooked all the way through. I really didn't like the texture of them. I probably wouldn't make these again.
     
  4. I thought these were awful. They tasted like glue. My kids thought they were terrible. Definitely missed the milk, eggs & oil. Would not make these again.
     
  5. I was looking for a recipe that didn't have any milk or eggs or butter. I tried this recipe and I think it was a little bitter. Maybe it calls for too much baking powder.
     
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Tweaks

  1. Very tasty! Bearing in mind comments of others and a look at a different recipe, I used (1) milk instead of water - and a half cup less than called for, (2) nutmeg and a little extra cinnamon, (3) half a cup more applesauce (and chunky instead of regular), and (4)
     
  2. I really liked this recipe! I also used milk in place of the water and the pancakes turned out great. I loved how I didn't need to use oil or eggs in the batter, as I often am out of eggs and prefer to keep oil out of my recipes. I'm going to try it again and make a homemade maple and apple topping to really make them special.
     
  3. Yum! I made them this morning and they were very tasty with honey instead of syrup!
     
  4. I've made this recipe countless times and have since begun substituting the applesauce with 1 cup packed pumpkin and 1 tbsp pumpkin pie spice. Also subbed maple extract for the vanilla. Excellent versatility!
     

RECIPE SUBMITTED BY

I live in Southwest Missouri with my husband and three daughters. I am a Kodaly music teacher and stay busy teaching, working with various projects and classes at church. I love to spend time with my girls and with friends and family. My challenge as a cook is to find recipes that my daughters with multiple food allergies, anaphylaxis, and food intolerances can eat and that we can all enjoy!
 
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