Applesauce Skillet Pancake Cake
Published 6/25/2019 • Updated 8/8/2022
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This scrumptious applesauce skillet pancake cake has all of your favorite things about the classic healthy pancake, minus that darn pancake flip. Aside from being easy to make, this breakfast skillet pancake cake gives you a satisfying and healthy meal to start off your day.
Pancake lovers unite! Whether you’re in the mood for banana oatmeal pancakes, healthy carrot cake pancakes, sweet potato pancakes or this delicious, nutritious and oh so easy to make applesauce skillet pancake cake, we got you covered here on Fit Foodie Finds.
Breakfast Cakes
Cake for breakfast? THAT’S RIGHT. You know that Fit Foodie Finds is a big advocate of eating cake whenever we can, even for breakfast! This pancake cake is made with white whole wheat flour, natural sugar, oats, and other whole ingredients. Why make this pancake cake in a skillet? No flip required, people. This breakfast skillet is perfect a sweet breakfast option or a great meal-prep meal for the week!
Easy Breakfast, People!
There are so many options when it comes to breakfast these days and we all know how important breakfast really is. I try to get up in time to eat, drink coffee, and poop before I do anything else. Don’t bother me pre-poop or we are going to have a problem. lol. I love this pancake cake because it makes breakfast easy, no matter how busy your day is. When it comes to toppings I will always choose berries, honey, and maybe a little bit of nut butter. However, if you are a savory person, feel free to serve this pancake cake with breakfast salad or some turkey sausage. Both would be delicious! No matter how you decide to top this Applesauce Skillet Pancake Cake, I guarantee that it will be delicious.
Pancake Cake Ingredient Staples
If you have the following ingredients on hand (which you might already have!), you’re going to be ready to make a pancake cake in your cast iron skillet at a moment’s notice:
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Applesauce Skillet Pancake Cake
Ingredients
- 1 cup white whole wheat flour
- ½ cup rolled oatmeal
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup applesauce
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and prepare a 10 inch cast iron pan by spraying with cooking oil.
- Place all dry ingredients in a medium bowl. Mix well and set aside.
- In a separate bowl, beat eggs well and then add the rest of the wet ingredients into the bowl. Mix well.
- Slowly add dry ingredients to wet ingredients until everything is well combined. Pour batter into the cast iron pan.
- Bake at 350ºF for 16-18 minutes*.
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family found this delicious. It was a bit on the dense side, but we like denser breads here, so it’s all good. I think, for me, the trick to keep it moist is to err on the earlier baking time of 16 minutes. I think if (for my oven at least) I would have baked it for 18, it would have been dry.
I didn’t have white wheat flour so I substituted half AP/half wheat flours. We served it warm with a little butter and raspberry jam. Delicious!
I made this for breakfast for my 2.5 year old and I. We ate more than half of it, so it’s definitely not 6 servings haha.
It seemed quite dry and bland, unfortunately, but we dressed it up with a little butter and hunny.
So I tried making this GF with almond flour and used an extra 1/2 c of the flour per a conversion website. I also added chopped walnuts & dried cranberries…did not rise and took much longer to bake.
I am not a baker so wondering if I did something wrong here…?
In order to make gluten-free, I would sub 1:1 gluten-free all-purpose flour mix. Almond flour does not sub 1:1 with any glutinous flours!
I do not have a cast iron pan so what else can I use to cook it in in the oven?
I cooked it in a standard cake pan and it was all good.
Is this a keto recipe for weight loss?
Could you leave out the oats (oat allergy over here)? Or substitute with something?
What size skillet did you use?
I Don’t have any sol…. would almond milk or apple yogurt work as a substitute? What is sol texture?
Almond milk is perfect!
Tried it today. TUrned out awesome. Instead of Sol I used leftover mango kefir (yogurt based smoothie). Topped it with some fresh strawberries and bananas. Kids inhaled it.
What size skillet did you use, recommend? I didn’t find it noted in the directions..
Need calorie, fat ect. Numbers. Can’t wait to try it.
Nutrition information is posted in another area on the website. It is as follows:
Nutrition (per serving): Calories: 136; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 31mg; Sodium: 193mg; Carbohydrate: 23g; Dietary Fiber: 2g; Sugar: 7g; Protein: 4g
Per how many servings, please?
The recipe says it yields 6 servings. I would assume the nutrion info is for
1 serving only (one pancake).