Light and fluffy healthy apple cinnamon pancakes made with whole wheat flour and applesauce instead of oil—no butter or refined sugar. Topped with warm spiced apples and finished with a drizzle of maple syrup.
Save this pancake recipe — it’s one of my favorites. These pancakes are light and fluffy with just a little crisp at the edges and a soft, tender center. They’re flavored with warm spices and made with healthier ingredients: no butter, no oil, and no refined sugar. The stack is topped with sticky, warm spiced apples for a cozy breakfast that’s perfect for fall. If you enjoy maple and cinnamon flavors, the warm sautéed apples make an irresistible topping.
Why you’ll love this recipe
- Light and fluffy with crisp edges and soft insides.
- Made with healthier ingredients—no butter, oil, or refined sugar.
- Kid-friendly and easy to scale for a family breakfast.
- Cozy fall flavors from apple and warm spices.
Ingredients you’ll need
- Whole wheat pastry flour (or substitute regular whole wheat flour, all-purpose flour, or a 1-to-1 gluten-free baking flour)
- Baking powder and baking soda for lift
- Eggs — 2 large
- Unsweetened applesauce — replaces butter and oil while keeping the pancakes moist and adding apple flavor
- Milk — dairy or non-dairy, to add moisture
- Maple syrup — a natural sweetener; honey or another natural sweetener will also work
- Vanilla extract — for extra flavor
- Warm spices — cinnamon, apple pie spice, and a pinch of salt
- Apple topping — chopped apples sautéed in butter or coconut oil with maple syrup and cinnamon
How to make the pancakes
- Combine the dry ingredients. In a large bowl, whisk together whole wheat pastry flour, baking powder, baking soda, cinnamon, apple pie spice, and salt; set aside.
- Whisk the wet ingredients. In a separate bowl, beat the eggs, applesauce, milk, maple syrup, and vanilla until combined.
- Make the batter. Pour the wet mixture into the dry ingredients and fold gently with a spatula or whisk until just combined. A few lumps are fine — don’t overmix.
- Cook the pancakes. Heat a skillet or griddle over medium-low heat and lightly coat with nonstick spray. Use about 1/4 cup batter per pancake (a large cookie scoop works well). Cook 2–3 minutes per side until golden brown, flipping when bubbles form on the surface and the edges look set. This recipe yields roughly 10 pancakes.
- Serve. Stack the pancakes, top with warm sautéed apples and a drizzle of maple syrup, and enjoy while hot.
How to make the spiced apple topping
- Prepare the apples. Peel if you prefer, then chop into roughly 1/2-inch pieces so they’re the perfect size for topping pancakes.
- Sauté. In a skillet over medium heat, melt 2 tablespoons butter or coconut oil. Add the chopped apples, 2 tablespoons maple syrup, and 1/2 teaspoon ground cinnamon, stirring until the apples are evenly coated. Sauté 4–5 minutes until tender but not mushy.
- Finish and serve. Spoon the warm apples over pancakes, add extra maple syrup if desired, and serve immediately.
Tips for the best pancakes
- Do not overmix the batter. Stir until just combined; a few lumps are fine to keep pancakes tender.
- Let the batter rest for a few minutes; it will thicken slightly and yield fluffier pancakes.
- Use a 1/4 cup measure or a large scoop to portion pancakes evenly for consistent cooking.
- Cook over medium-low heat and wait for bubbles to form before flipping. If the pan is too hot, the outside will burn before the inside cooks.
- Keep cooked pancakes warm on a baking sheet in a 250°F oven until the whole batch is ready, and avoid stacking them while warm to prevent sogginess.
- Apple recommendations: Honeycrisp is an excellent choice for a sweet-tart balance and firmer texture. Braeburn, Pink Lady, Cortland, and Golden Delicious are also good. Granny Smith is tart but works if you like a tangier topping.
Prep and storage
To store: Refrigerate pancakes in an airtight container or wrapped in foil for up to 5 days. Placing paper towels between layers helps absorb excess moisture. Reheat in the microwave at 50% power or in a toaster oven.
To freeze: Freeze pancakes in freezer-safe bags for up to 3 months. Reheat from frozen, or thaw overnight in the fridge and warm before serving.
Recipe at a glance
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
- Servings: 5 (about 10 pancakes)
Nutrition (per serving)
- Serving: 2 pancakes + topping
- Calories: 344 kcal
- Carbohydrates: 60.4 g
- Protein: 7.9 g
- Fat: 8.4 g
- Saturated fat: 3.5 g
- Sodium: 192.2 mg
- Fiber: 8.9 g
- Sugar: 18.1 g
Nutrition information is automatically calculated and should be used as an approximation.
More pancake ideas
- Fluffy pumpkin pancakes
- Blueberry banana pancakes
- Sheet pan strawberry pancakes
- Healthy harvest pancakes
- Gingerbread apple pancakes
I hope you enjoy these healthy apple cinnamon pancakes. If you make them, consider leaving a rating or sharing a photo—it’s always wonderful to see your recreations!