Bring the warm, pleasing spirit of fall to your mornings with Pancake Cookies! Perfectly soft, fluffy, and sweet, they're bound to become your new seasonal favorite.

Don't let autumn pass by without trying these! Get the recipe today and make your next morning extra special!

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Why You'll Love This Recipe!
Ingredients
Substitutions & Variations
Storage Tips
FAQs
Foolproof Pancake Cookies

Why You'll Love This Recipe!

These pancake cookies bring all the warmth of a classic weekend breakfast into a fun, easy-to-eat treat. They pack the soft, fluffy texture of a pancake into the sweet, bite-sized shape of a fresh cookie. Whether you grab one for a fast morning snack or a sweet treat later in the day, that delicious maple flavor is guaranteed to be a hit.

Best of all, these foolproof pancake cookies are almost impossible to mess up. The recipe uses simple ingredients you probably already have in your kitchen, making it super easy to get soft, tasty results on your first try. Plus, you can easily mix in your favorite toppings, like chocolate chips, berries, or extra maple syrup!

Ingredients

Listed below are all the ingredients you will need:

butter
applesauce
granulated sugar
eggs
vanilla extract
all-purpose flour
baking soda
coconut oil

See the recipe card for quantities.

Instructions

Mix the Wet and Dry Ingredients

Add the melted butter, applesauce, sugar, eggs, and vanilla to a large bowl. Then whisk until everything is well combined.

Next, add the flour and baking soda. Mix just until no dry flour remains and a very thick batter forms.

Heat the Pan

Then heat a lightly oiled pan over medium-high heat. Let the pan warm up before adding the batter.

Shape the Pancake Cookies

Scoop the batter into the pan using a spoon, cookie scoop, or ice cream scoop.

Then gently flatten each portion with your fingers or the back of an oiled spoon.

Cook

Cook for about 5 minutes, or until the bottom is golden and firm.

Then flip and cook the other side for about 5 minutes, watching closely so it does not burn.

Serve

Lastly, remove the cookies from the pan and let them cool slightly.

Serve warm or at room temperature.

Substitutions & Variations

Substitutions

Flour Options: Swap standard all-purpose flour for a 1:1 gluten-free baking blend to keep these gluten-free, or use whole wheat flour for a slightly nuttier, denser treat.
Maple Syrup Alternatives: If you don't have pure maple syrup, honey, agave nectar, or pancake syrup will work seamlessly for both the batter and the glaze.
Milk & Dairy Swaps: Use buttermilk for an extra tangy, ultra-fluffy cookie texture, or replace dairy with almond, oat, or soy milk for a completely dairy-free version.

Variations

Fun Mix-Ins: Mini chocolate chips, fresh or dried blueberries, chopped pecans, or crisp bacon bits make fantastic additions to the batter.

Flavor Boost: Enhance the fall flavor profile by adding a pinch of cinnamon, nutmeg, or pumpkin pie spice to the dry ingredients.

Fruit Add-Ins: Fold in diced strawberries or bananas to mimic classic fruit-topped pancakes in bite-sized form.

Topping Ideas: Swap the maple glaze for a dusting of powdered sugar, a drizzle of melted peanut butter, or a simple dollop of whipped cream before serving.

Storage Tips

Store cooled cookies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months with parchment paper between the layers.

FAQs

Why are they called pancake cookies?

They look like small pancakes because they are cooked in a pan. However, the thick batter and sweet flavor give them more of a cookie-like texture and taste.

Can I add in flax or chia seeds?

Yes, you can. That would be a healthier version of this cookie recipe.

Can I use instant pancake mix for this recipe?

Yes, but make sure to balance the sweetness. Take note of how sweet the pre-mixed pancake already is.

5 from 4 votes

Print Pin Recipe

Foolproof Pancake Cookies

These cookies look like mini pancakes but taste like soft, sweet cookies. Made with applesauce and vanilla, they are an easy one-bowl stovetop treat for breakfast or snack time.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Snack

Cuisine: Fusion (American-Filipino)

Servings: 12 pancake cookies

Calories: 220kcal

Author: Lainey

Ingredients

Instructions

Mix the Ingredients

Add the melted butter, applesauce, sugar, eggs, and vanilla to a large bowl. Then whisk until everything is well combined.
Next, add the flour and baking soda. Mix just until no dry flour remains and a very thick batter forms.

Heat the Pan

Then heat a lightly oiled pan over medium-high heat. Let the pan warm up before adding the batter.

Shape the Pancake Cookies

Scoop the batter into the pan using a spoon or ice cream scoop.
Then gently flatten each portion with your fingers or the back of an oiled spoon.

Cook

Cook for about 5 minutes, or until the bottom is golden and firm.
Then flip and cook the other side for about 5 minutes, watching closely so it does not burn.

Serve

Lastly, remove the cookies from the pan and let them cool slightly.
Serve warm or at room temperature.

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Storytelling Time!

I love how cookie recipes like this can fool people at first glance. They look like pancakes, yes. But they have that soft cookie dough texture. You also don't need an oven or pancake mix to make it. But you can make your own version with a few chocolate chips or a drizzle of maple syrup. It's a fun recipe!