Applesauce Pancakes
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My applesauce pancakes are perfectly thick and fluffy and made with wholesome ingredients! No flour is needed; they cook up in minutes.
My mom’s homemade applesauce is a fall and winter staple. While delicious with some honey and cinnamon mixed in, I actually prefer to use it as the base for my applesauce pancakes.
You guys, these pancakes are what I refer to as ‘edible pillows.’ They are SO fluffy and thick and full of warm apple pie flavor. I know many of you end up with tons of leftover applesauce after your Thanksgiving and Christmas dinners, so use it up to make my pancakes!
These are different from traditional pancakes, as I use oats in the base instead of flour. I tested these with both rolled oats and quick oats, and while rolled oats gave the fluffiest rise, quick oats yielded a softer pancake. Regardless of which you use, they’ll become a breakfast staple.
Table of Contents
Why I love this recipe
- The TEXTURE. Applesauce works here as both a binder (like egg) and a fat replacer, giving structure while keeping them moist (a trick that stuck with me from culinary school!).
- It’s healthy. Applesauce also 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. My cinnamon applesauce pancakes freeze very well. I often make a big batch and freeze it for a quick, healthy breakfast on busy mornings. Kids love them!
What readers are saying
★★★★★ – “You are right! This is such a good use for leftover applesauce. My kids devoured them!” – Hollie
★★★★★ – “Such a good, kid-friendly breakfast. I make them year-round!” – Beth
Ingredients needed
- Rolled oats. You can use quick oats, too. I don’t recommend using steel cut oats for this pancake recipe as they yield a tougher and chewier texture.
- Milk. I used almond milk, but any milk works.
- Applesauce. Unsweetened applesauce, please, not the sweetened kind (we’re already adding maple syrup!).
- 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. My air fryer apples are also a fabulous alternative.
Recipe variations
- 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.
- Add protein. Inspired by my protein pancakes and banana protein pancakes, I sometimes add one scoop (1/4 cup) of protein powder to the batter.
- Add mix-ins like raisins, nuts, seeds, or even chocolate chips.
How to make applesauce pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Assemble. Add all ingredients to a blender
Step 2- Make the batter. Blend until smooth.
Step 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
Step 4- Serve the pancakes, or add the apple compote.
Step 5- 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.
Arman’s recipe tips
- Cover the pan. This is my number one tip for cooking pancakes. Covering the pan as they cook traps in the heat (and air) and forces the pancakes to puff up even more, resulting in pillow-like pancakes.
- Always use unsweetened applesauce. It keeps the texture thicker and fluffier.
- Only flip the pancakes once. This will ensure you don’t overcook one side and cook the pancakes evenly.
- 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.
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
When made with certified gluten-free oats, these pancakes are suitable for celiacs. I used Bob’s Red Mill gluten-free oats in testing.
I’ve cooked pancakes in skillets, pans, and griddles. Griddles consistently yield the fluffiest, most evenly cooked pancakes due to their even heat distribution and larger cooking surface. If you don’t have one, a non-stick pan with a lid works beautifully – covering the pan traps in steam and helps the pancakes puff up like pillows.
✅ Nutrition reviewed
Since these pancakes discuss health benefits and dietary variations, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Applesauce Pancakes
Video
Ingredients
- 1 cup rolled oats can sub for quinoa or buckwheat flakes
- 1/4 cup milk I used unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon apple pie spice see notes above to make your own
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
Apple Pie Compete
- 1/2 small apple chopped
- 1 teaspoon apple pie spice
Instructions
- 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.
best applesauce pancakes ever!
Today I served friend with these! He was amazed! He said I became a chef!
Haha I love that!
so good
The only ingredient I cannot find is apple pie spice. Where could I get it?
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🌹
Very good! I felt like the 1.5 tbsp coconut sugar I used wasn’t enough. Maybe it needed some honey in addition? So I put a tad of maple syrup on it and it fixed my lack of sweetness.
Thanks for the feedback!
When it says three servings, about how many “medium-sized” (4-5” maybe?) pancakes does that mean for the whole recipe, or per serving? Sorry, I’m just trying to figure out what I need to times the recipe by to get about 4 pancakes per serving for a certain number of days for meal prep. I’ve made huge batches of your Banana Smoothie Pancakes for meal prep many times and my husband and I love them, but I’d like to try and switch things up (annnd, I’m almost out of bananas).
Hi Tavia! This would be the same 🙂