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Six soft applesauce pancake squares with lightly golden edges
Family Recipe HQ

Small-Batch Sheet Pan Applesauce Pancakes

Small batch sheet pan applesauce pancakes put breakfast in the oven as one even layer, then cut into six soft squares. Applesauce adds gentle apple flavor and moisture to a simple flour-based batter. There is still an egg in this recipe, and the applesauce is not being presented as an egg replacement.
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Prep Time 10 minutes
Cook Time 16 minutes
Rest 5 minutes
Total Time 31 minutes
Servings: 6 squares (serving 2–3 people)
Ingredients Equipment Method Notes

Ingredients
  

Whisk together dry
  • 1¼ cups (150 g) all-purpose flour
  • 2 tablespoons (25 g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt
Whisk together wet
  • 1 large egg
  • ¾ cup (180 ml) milk, whole or 2%
  • ½ cup (125 g) smooth unsweetened applesauce
  • 2 tablespoons (30 ml) neutral oil, plus 1 teaspoon for the pan
  • ½ teaspoon vanilla extract

Equipment

  • light-colored metal quarter sheet pan with a rim at least 1 inch high
  • two bowls
  • whisk
  • Spatula
  • thin serving spatula

Method
 

Instructions
  1. Preheat fully. Place a rack in the center of the oven and heat to 425°F / 220°C. Grease the pan thoroughly with the additional teaspoon of oil, reaching into the corners. Do not preheat the empty greased pan for this method.
  2. Whisk the dry mixture. Combine flour, sugar, baking powder, cinnamon and salt in a bowl. Break up any lumps, especially in the leavening.
  3. Combine the wet ingredients. In a second bowl, whisk the egg, milk, applesauce, 2 tablespoons oil and vanilla until evenly blended. Small applesauce flecks are fine.
  4. Fold the batter. Pour the wet mixture into the flour mixture. Stir gently until the dry flour disappears. A few small lumps are expected. Pour into the prepared pan and spread with a spatula, moving batter into the corners without repeatedly beating it.
  5. Bake the layer. Bake for 14–18 minutes. Begin checking at 14 minutes: the surface should look set, the edges lightly golden, and a skewer inserted into the center should emerge without wet batter. The top may remain paler than a griddle pancake.
  6. Rest and divide. Let the pan stand for 5 minutes. Cut into six equal squares, then lift with a thin spatula. Serve warm with your chosen toppings.

Notes

  • Yield and timing: Makes 6 squares for 2–3 people. Allow 10 minutes to prepare, 14–18 minutes to bake and 5 minutes to rest; about 31 minutes total is the planning estimate.
  • Pan: Use a light metal quarter sheet pan, approximately 9 by 13 inches with a rim at least 1 inch high. Grease its base and corners with the additional teaspoon of oil. Do not preheat the empty greased pan.
  • Batter: Use smooth unsweetened applesauce. Fold wet and dry mixtures only until the flour disappears, then spread the batter evenly into the corners. A few small lumps are expected; repeated beating is unnecessary.
  • Doneness: Bake at 425°F (220°C) and begin checking at 14 minutes. The center should be set and a skewer should show no wet batter; the top can remain paler than griddle pancakes. Rest 5 minutes before cutting six squares.
  • Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.