By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 6
242 cal · 25 min
Applesauce Pancakes
Recipe GLPRdbb39fe569fdd0
Fluffy and wholesome pancakes made with unsweetened applesauce, dry milk powder, and warm spices. These tender pancakes are perfect for a satisfying breakfast or brunch, with a subtle apple and cinnamon flavor throughout.
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Ingredients
1 cup unsweetened applesauce
1/4 cup non-fat instant dry milk powder
1 cup water
2 large eggs
1 tablespoon canola oil
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
Non-stick cooking spray
Directions
Wash your hands thoroughly with soap and warm water. Clean and dry your cooking surface and all equipment that will be used for this recipe.
In a medium mixing bowl, whisk together the applesauce, dry milk powder, water, eggs, and canola oil until well blended.
In the same bowl, add the all-purpose flour, sugar, cinnamon, and baking powder to the wet ingredients.
Stir the batter gently with a wooden spoon or whisk until just combined. The mixture should have small lumps remaining; do not overmix.
Place a large skillet or griddle on the stovetop over medium-high heat and let it preheat for about 2 minutes.
Lightly coat the hot skillet with non-stick cooking spray.
Pour approximately 1/2 cup of batter onto the skillet for each pancake. You can cook 2–3 pancakes at a time, depending on skillet size.
Cook until bubbles appear on the surface of the batter and the edges look set, about 1–2 minutes. Flip the pancake carefully.
Cook the second side for about 1 minute or until the bottom is golden brown and the pancake is cooked through.
Transfer cooked pancakes to a serving plate and keep warm. Repeat with remaining batter. Serve warm with your choice of toppings.
Comments
Every ingredient is a basic grocery staple available at any Charlotte supermarket without a detour; dry milk powder is optional and most cooks already have the rest on hand. At roughly 35 cents per serving, this ranks genuinely cheap—applesauce and eggs drive the cost, both well-priced in January and year-round. The stated 25 minutes is honest for mixing and cooking six pancakes, though a first-timer will need 30; the recipe tolerates a loose hand on the cinnamon without complaint. These reheat well in a toaster oven, they scale easily for a family breakfast, and the applesauce keeps them moist enough for a weeknight without fussing, though they lack the drama of a buttermilk pancake.
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