Applesauce Pancakes {No Flour, Eggs, or Dairy}

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

Love all things applesauce? Try my applesauce cookies, applesauce bread, and applesauce brownies next.

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 to form the base of 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!

Why I love this recipe

• The TEXTURE. Applesauce adds moisture to the pancakes and helps keep them together. It also keeps them super soft in the middle.
• 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!

Ingredients needed

• Rolled oats. You can use quick oats, too. I don’t recommend using other 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.

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- Make the batter. Add all ingredients to a blender and blend until smooth.

Step 2- 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 3- 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. 

Arman’s recipe tips

• Always use unsweetened applesauce. Even if you prefer sweeter pancakes, unsweetened applesauce will yield thicker and fluffier pancakes than the sweetened kind.
• Cover the pan. This is my #1 tip when 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.
• 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.

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.

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

Is this recipe gluten-free?

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

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

• 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: 1servingCalories: 60kcalCarbohydrates: 12gProtein: 1gFat: 1gSodium: 171mgPotassium: 69mgFiber: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 110mgIron: 1mgNET CARBS: 10g