Applesauce Pancakes


4.95 from 109 votes
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These applesauce pancakes are perfectly thick and fluffy and made with wholesome ingredients! No flour needed; they cook up in minutes. 

applesauce pancakes.

Come the cooler months, cozy and perfectly spiced pancakes are always a good idea. Some of our favorites include pumpkin pancakes or cinnamon roll pancakes but whenever I have an abundance of applesauce on hand, it’s begging to be used in my applesauce pancakes recipe.  

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make applesauce pancakes 
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently asked questions
  7. More pancake recipes to try
  8. Applesauce Pancakes (Recipe Card)

Why this recipe works

While some may enjoy applesauce on its own, I like to use it in many of recipes. Sometimes I use it as an egg replacement or a way to cut down on fat, but it also is perfect for apple pie-flavored treats: 

  • It adds delicious apple flavor. You don’t have to bake a pie to enjoy your favorite flavor. These pancakes are easier and much quicker to make.
  • It replaces eggs. Applesauce adds moisture to the pancakes and helps keep them together.
  • It’s healthy. Like in protein pancakes, applesauce replaces the need for butter or oil. Not only does this cut down on fat and calories, but it’s also packed with fiber, minerals, and vitamins.
  • It’s perfect for meal prep. These cinnamon applesauce pancakes freeze very well. Make a big batch and freeze it for a quick, healthy breakfast on busy mornings. Kids love them!

Ingredients needed

As noted earlier, these apple pancakes use simple ingredients that you’ll likely have on hand. Here is everything that you will need.

  • Rolled oats. You can use quick oats, too. We don’t recommend using other oats for this pancake recipe as they yield a tougher and chewier texture.
  • Milk. Use any milk of your choice. I used almond milk, but any milk works.
  • Applesauce. Unsweetened applesauce provides moisture to these pancakes, adds apple flavor, and also works as an egg replacement. 
  • Baking powder. To help the pancakes rise.
  • Vinegar. Apple cider vinegar reacts with the baking powder, creating bubbles and making the pancakes light and fluffy.
  • Maple syrup. Adds a subtle sweetness without being too sweet. Honey or agave nectar will also work.
  • Apple pie spice. A key ingredient that gives these pancakes their signature flavor.
  • Topping. I like to amp up. the apple flavor by making a simple compote made up of microwaved chopped apples and some apple pie spice.

How to make applesauce pancakes 

Making these pancakes takes mere minutes and in no time at all, you’ll have a thick stack of pancakes that taste like apple pie.

  1. Make the batter. Add all ingredients to a blender and blend until smooth.
  2. Rest the batter. Let the batter sit for 5 minutes until it thickens. If the batter turns out too thick, thin it out by adding a splash of milk. 
  3. Cook the pancakes. Pour ¼ cup portions of the batter into a non-stick pan and cook the pancakes for 1-2 minutes per side, covered, until golden.
  4. Make the apple compote. While the pancakes are cooking, make the topping by chopping an apple and covering it in a bowl with water. Add the apple pie spice. Microwave or cook on the stove until the apples are soft and tender. 
apple pancakes.

Tips to make the best recipe

Always use unsweetened applesauce– Even if you prefer sweeter pancakes, unsweetened applesauce will yield thicker and fluffier pancakes than the sweetened kind.

Only flip the pancakes once– This will ensure you don’t overcook one side and cook the pancakes evenly.

Make your own apple pie spice– If you can’t find apple pie spice where you live or don’t have it, make it yourself. To make apple pie spice, mix eight parts of cinnamon with four parts ground nutmeg and 1 part cardamom. A small amount of ground ginger can also be added to the mix.

Adjust the consistency– Depending on how thick or thin you like your pancakes, adjust the consistency of the batter by adding more or less milk.

Swap the oats– If you can’t consume oats, replace them with quinoa flakes. The pancakes will turn out slightly different in texture and flavor but will still be healthy and delicious. You can also use whole wheat flour instead.

Storage instructions

To store. Store leftovers in an airtight container in the fridge for up to 4 days. 

To freeze. Freeze these pancakes for up to 3 months.

To reheat. Reheat the pancakes in a non-stick pan over medium heat or in the microwave for 20 seconds.

apple pancake recipe.

Frequently asked questions

Is this recipe gluten-free?

When made with gluten-free oats, these pancakes are suitable for celiacs.

Is this recipe vegan?

Yes, these pancakes have no eggs or dairy in them, so are perfect if you follow a vegan diet.

Which pan is best for cooking pancakes?

I’ve cooked pancakes in skillets, pans, and griddles and find that griddles yield the fluffiest and best-cooked pancakes. Don’t stress if you don’t have one though- any non-stick pan with a lid is great.

More pancake recipes to try

apple pancakes recipe.

Applesauce Pancakes

4.95 from 109 votes
These thick and fluffy applesauce pancakes make a healthy and nutritious breakfast! No flour or eggs needed, they are naturally sweetened and packed with fiber!
Servings: 8 pancakes
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes



Apple Pie Compete

  • 1/2 small apple chopped
  • 1 teaspoon apple pie spice


  • Premix your spices into your applesauce. Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  • Preheat a nonstick frying pan over medium heat. Once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. Cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. Cook for another 1-2 minutes, or until thick, fluffy and crispy.
  • Repeat until all the batter is used up. If possible, cover the pan when cooking. Serve up or allow to cool and freeze individual portions.
  • While the pancakes cook, make the apple compote. Stovetop or microwave, heat up the chopped apple in a layer of water and apple pie spice until soft and tender. Sprinkle with extra cinnamon and top your pancakes with them. 


TO STORE: Place leftover applesauce pancakes in an airtight container in the fridge for up to 4 days.
TO FREEZE: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to six months. 
TO REHEAT: Reheat the pancakes in a non-stick pan over medium heat or microwave them in 20-second increments.


Serving: 1pancakeCalories: 60kcalCarbohydrates: 12gProtein: 1gFat: 1gSodium: 171mgPotassium: 69mgFiber: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 110mgIron: 1mgNET CARBS: 10g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I have Histamine Intolerance, I am able to eat these, nice treat, all ingredients are histamine friendly. Question: Can you come up with a Buckwheat Pancake using the same ingredients?

    Thank you🌹

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