Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Combine dry ingredients, then add remaining ingredients and beat together.
  2. 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.
  3. Note: For waffles, add 3 TBSP oil to the batter.
Most Helpful

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)

Jurisrachel August 13, 2013

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.

soupurrrvhixin May 01, 2007

Making these as we speak and I found them to be a great all-around recipe if you ran out of eggs and milk or have an allergy for both of them. I did adjust the recipe because some of the measurements seemed a little off and I am so glad I did because these hot cakes turned out to be thick and wonderful. It does cut down the servings so if you're looking for quantity, add more water. - Reduced baking powder to a little over 2 tsp. - Increased apple sauce about 2/3 C. - Started off with about 1/2 C water, added as I mixed the batter. I ended up with about 3/4 C but that only made 5 large pancakes.

nguyen.c.pham1 December 08, 2015