Applesauce Pancakes

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

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

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. 

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.

Frequently asked questions

More pancake recipes to try

• Keto pancakes
• Red velvet pancakes
• Lemon ricotta pancakes
• Oat flour pancakes
• Low calorie pancakes
• Sweet potato pancakes