Apple-Cinnamon Pancakes

Melt apple jelly or heat fat-free caramel sauce for a deliciously sweet, nontraditional pancake topping.


10 servings (serving size: 1 pancake)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 10 Minutes

Nutritional Information

Fat 2.3 g
Satfat 0.4 g
Carbohydrate 18.1 g
Cholesterol 23 mg
Iron 0.8 mg
Sodium 204 mg
Calories 107
Protein 3.2 g
Caloriesfromfat 20 %
Fiber 0.8 g
Calcium 80 mg


1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (1%)
1/2 cup cinnamon applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup diced Braeburn apple (about 1/2 apple)
Cooking spray


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine buttermilk and next 4 ingredients in a small bowl; stir with a whisk until smooth. Add buttermilk mixture to flour mixture; stir until smooth. Stir in apple.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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