These Fluffy Applesauce Pancakes are easy to mix up, taste sweet and comforting, and the leftovers store nicely in the fridge or freezer. Oh: They are really yummy topped with maple syrup—or served plain!
Healthy Applesauce Pancakes
Every weekend, we have pancakes or waffles. We have a little more time to cook and it’s a lot easier to enjoy this sort of breakfast at home with all of us in our pjs, than trekking out to a restaurant. And making pancakes at home lets me use whole grains and lots of produce to ensure that the kids get a healthy start to the day. This healthy pancake recipe is the sort of yummy family food that I make again and again.
Easy Applesauce Pancakes Recipe
One of the secret reasons that I love making these pancakes is that it’s so easy to tuck a serving of fruits or vegetables inside without anyone really noticing. So perfect for picky eaters! The applesauce here adds moisture, flavor, and a really nice undertone of natural sweetness. The batter simply needs to be stirred together and it spreads nicely on the skillet. You definitely can be a beginner cook and have success with this pancake recipe.
Ingredients in Applesauce Pancakes
Here’s a look at the ingredients in this healthy pancakes recipe:
- Applesauce
- Milk (dairy or nondairy)
- Flour (I use buckwheat)
- Cinnamon
- Baking powder
- Vanilla extract
- Eggs
TIP: Buckwheat flour, which is naturally gluten-free and widely available in most supermarkets, is high in fiber and protein. It works best in these pancakes.
Can I use whole-wheat flour?
Using whole-wheat flour in this recipe is an option, though the pancakes will take longer to cook through and the texture will be very moist. So spread them thin and be patient. And know that buckwheat flour works better.
How to Make Applesauce Pancakes Step-by-Step
This pancake recipe is really easy. Here’s a look at the process. Scroll down to the bottom of this post for the full information.
- Gather your ingredients. (photo 1)
- Stir ingredients together. (photo 2)
- Warm a nonstick or cast iron pan with a little butter or neutral oil and pour out a little pancake batter. Spread very thin and let cook until you see bubbles around the edges. (photo 3)
- Flip and cook for a few more minutes, then eat! (photo 4)
TIP: To ensure that these cook all the way through, spread your batter to about 1/4 inch thick or very thin.
Baby Pancakes
The applesauce helps the batter cook up into fluffy and tender pancakes, so they are perfect for babies who are newer eaters or those starting out with baby led weaning. Cut the applesauce pancakes into very small pieces and offer water between bites to ensure that baby can move them around in her mouth well. And if they do seem dry, smear a little extra applesauce on top before slicing.
Vegan Applesauce Pancakes (Egg-Free Pancakes)
You can make these pancakes vegan by omitting the eggs and adding 2 tablespoons chia seeds or flaxseeds. Just let the batter sit for about 5 minutes before you start cooking and add a touch more milk if needed to create a normal pancake batter consistency. Flip them gently after they set and start to firm on top.
TIP: You may also like my Vegan Banana Pancakes.
What kind of applesauce is best in these pancakes?
You can use homemade or store-bought applesauce, depending on what you have on hand and prefer. Plain unsweetened is great, as is unsweetened with cinnamon. I tend to not buy sweetened applesauce (just check the ingredients label and look to see that it doesn’t include things like cane sugar, honey, or maple syrup) since I like to control and limit the amount of added sugar in toddler food.
Tips for Making the Best Applesauce Pancakes
- Spread the batter thinly when you add it to the pan.
- Let the edges set on each pancake–look for bubbles and firmness around the edges—before you flip each to ensure the middle is cooked through. Again, this is key to ensuring that the centers will be cooked through.
- Top with maple syrup, nut butter, yogurt, or other favorite topping.
- Using buckwheat flour will ensure that you have the best results in this recipe.
I’d love to hear what your family thinks of this recipe so please comment below!
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We like these pancakes topped with a little maple syrup, peanut butter, or additional applesauce. Leftovers make really yummy sandwiches with nut butter or cream cheese in between!
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 cup unsweetened applesauce
- 2 eggs, lightly beaten
- 1/2 cup milk (dairy or nondairy)
- 1 teaspoon vanilla
Instructions
- Stir together all ingredients in a medium bowl. Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.
- Spoon out 1/4 cup of the batter at a time—or less to make smaller pancakes—and spread to an even thickness about 1/4-inch thick. Let cook about 3-4 minutes OR until the edges are totally set and bubbles start to appear. You wan the pancakes to be mostly cooked before you flip them. (The first batch may take longer to cook as the pan heats up.)
- Carefully flip and cook for another 2-3 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
Notes
To store leftovers, let cool and place into an airtight container in the fridge for up to 3 days. Reheat for about 30 seconds in the microwave. You can also store cooled pancakes in a zip top freezer bag in the freezer for up to 3 months. Reheat for 60 seconds, flipping over halfway through for even heating.
To make these egg-free. omit the eggs and adding 2 tablespoons chia seeds or flaxseeds. Let the batter sit for about 5 minutes before you start cooking and add a touch more milk if needed to create a normal pancake batter consistency. Flip them gently after they set and start to firm on top.
Spread the batter thinly when you add it to the pan.
Let the edges set on each pancake–look for bubbles and firmness around the edges—before you flip each to ensure the middle is cooked through.
Top with maple syrup, nut butter, yogurt, or other favorite topping.
I wish I would’ve seen the comment about whole wheat flour before! I just tried with whole wheat flour and can attest to them being hard to cook through, dense and soggy. Will try to get my hands on some buckwheat flour. Flavor wise they were great with a good amount of natural sweetness that my toddler is used to and enjoys 🙂
Can I sub whole wheat flour?
You can though maybe use a little bit more than is called for as sometimes they are hard to cook through when making them with any other flour. (I’ve tried a lot and they can be a little soggy)
These come out perfect every time! Thank you!
★★★★★
Hello! Just tried these and they didn’t come out with much flavor. Any suggestions on what I did wrong? My pancakes were much darker than those in your photo too. I followed everything to an”t” so not sure what I did wrong that made them come out so dense and cardboard-like. Thoughts on what it could be?
Thank you!
Maybe try a different kind of applesauce?
I have an pampered chef waffle stick pan (it goes in the oven). Do you think this recipe would work with that? I’m not a great cook (I follow recipes well but not a lot of intuition about things) so I’m not sure how the change im cooking technique might impact them. I’m trying to make ahead of time for busy mornings. Thanks!
Hi. I think so but I’ve never used it so I can’t say for sure. Do you have general baking instructions for waffle batter than came with the pan that you could share?
Hi, Amy!
I just made these for my sister (who is celiac), brother-in-law, niece, and myself (I’m dairy-free). I added frozen wild blueberries to the batter, which made it thicker/harder to spread out in the skillet (so compensated with a bit more gluten-free oat milk and water), but they were LOVELY. We topped them with Canadian maple syrup and banana slices! I will also try the egg-free version soon, and will tuck this away in my go-to recipe box. Yay!
Thanks for the awesome blog! 🙂
Britt
★★★★★