These Applesauce Pancakes are the best way to start your day. Just blend everything up, pour the batter into a pan, and cook!

Image of the Applesauce Pancakes
chelsea

authorโ€™s note

Start Your Day With The Best Pancakes!

A few weeks ago, I perfected the most delicious applesauce recipe. I couldnโ€™t stop eating spoonfuls straight from the jar, but I managed to save just enough to test these Applesauce Pancakesโ€”and let me tell you, it was worth the sacrifice!

If youโ€™ve never added applesauce to your pancakes, this is your sign to try it! It naturally sweetens them while adding the most amazing appley flavor, and Iโ€™m completely hooked.

These pancakes are thick, crispy on the outside, soft and chewy on the insideโ€”everything you want in a pancake!

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Process shots-- images of the oats, cashews, eggs, applesauce, honey, vanilla, and remaining ingredients being added to the blender and being mixed

Applesauce In Pancakes

Any applesauce works, but Iโ€™d be remiss if I didnโ€™t put in a plug for using Homemade Applesauce in pancakes โ€” literally, nothing compares!

That said, any applesauce works! Stick to an unsweetened applesauce or leave out the honey if using a sweetened applesauce.

What Is The Secret To Good Pancakes?

  • This Applesauce Pancakes recipe is easy to make, but you do need a good, powerful blender like Blendtecยฎ or Vitamixยฎ to break down the cashews and oats into a smooth batter.
  • Pay attention to the temperature: If the pancakes are browning too quickly, turn the heat down a bit and cool the pan for a minute. Sticking a lot? Add a bit more cooking spray to the pan. Stay close to the stovetop and griddle to monitor and make adjustments to the temperature as necessary.
  • Before your pancake batter hits the hot pan, run a cold stick of butter or a generous spray of cooking spray on the pan to grease it. This gives the pancakes an evenly distributed layer of fat to cook in.
Process shots of Applesauce Pancakes- images of the pancakes being cooked

Toppings for Applesauce Pancakes

The best thing about making your own pancakes is that you get to top them exactly how you want! Below are some ideas:

  • A drizzle of peanut butter, almond butter, apple butter, etc.
  • Pure maple syrup orย pancake syrup with homemade whipped cream
  • Skillet sautรฉed apples
  • Chia seeds, hemp seeds,ย toasted coconut, or flaxseeds
  • Coarsely chopped roasted and lightly salted pecans or pepitas (pumpkin seeds)

How To Make Applesauce Pancakes

Quick overview: Blend the pancake batter together all at once โ€” so easy, so quick! From there, pour directly from the blender jar onto a heated pan. Doesnโ€™t get much easier than that!

Storage

Freezing Applesauce Pancakes

We love multiplying this recipe to have leftovers or to make in advance when anticipating guests. Those leftovers make a great last-minute dinner or breakfast! Frozen pancakes can be kept in the freezer for up toย three months.

  • Toย freeze: Allow pancakes to cool completely at room temperature on a wire cooling rack. Then, place the cooled pancakes on a parchment-paper-lined tray. Freeze until solid, about 1-2 hours. Transfer to a freezer-safe bag or container.
  • To thaw: Use the microwave, toaster, or oven to reheat! We like popping โ€™em in our toaster to reheat.

More Recipes With Applesauce:

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5 from 1 vote
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Applesauce Pancakes

By Chelsea Lords
Whip up these Applesauce Pancakes in no time! Loaded with wholesome ingredients, theyโ€™re super simple: just toss everything in a blender, let it do the work, and pour straight into the pan for a quick, delicious breakfast!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 11 small pancakes

Video

Equipment

Ingredients

  • 1 cup old-fashioned oats see note 1
  • 1/2 cup cashews see note 2
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil see note 3
  • 1 tablespoon honey
  • 1/4 cup milk see note 4
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon apple pie spice or ground nutmeg
  • Cooking spray olive oil or coconut
  • Serving suggestions see note 5

Instructionsย 

  • Place a wire cooling rack on a tray near the cooking pan (refer to note 6 for keeping pancakes warm).
  • Add all ingredients (except cooking spray) to a powerful blender in the listed order. Blend on high until smooth, about 90โ€“120 seconds. Scrape down sides and blend longer as needed to ensure no chunks remain. Cook pancakes right away because the batter thickens as it stands.
  • Heat a nonstick frying pan or griddle over medium-low and spray with cooking spray. Scoop 2 heaping tablespoons of batter per pancake onto the surface. Cook for about 2 minutes until bubbles form and edges turn matte. Flip and cook another 90 seconds to 2 minutes until golden.
  • Transfer cooked pancakes to a wire rack to crisp up. Serve immediately or keep warm (see note 6). Enjoy with your favorite toppings like maple syrup, almond butter, or sautรฉed apples. Theyโ€™re even great plain!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: While it might seem that any oats would work since theyโ€™re getting blended, itโ€™s important to use old-fashioned oats for accurate measurement. Quick and steel-cut oats are smaller, denser, and more compact, leading to inaccurate measurements.
Note 2: I love roasted and lightly salted cashews for their flavor and convenience. Here are the exact cashews I use.
Note 3: Measure in the melted state. You can also use melted butter, ghee, vegetable oil, or canola oil.
Note 4: Any milk will work in these pancakes; I like unsweetened vanilla almond milk best.
Note 5: For serving suggestions, try pure maple syrup, sautรฉed apples, whipped cream, almond/peanut butter, etc.
Note 6: To keep pancakes warm, preheat oven to 200ยฐF. Place a cooling rack on a large sheet pan. As soon as you remove each pancake from the heat, place it on the cooling rack in a single layer. Keep the sheet pan in the oven until ready to eat.
Storage: You can freeze the pancakes for up to 3 months: let them cool completely on a wire rack, then place on a parchment-lined tray and freeze for 1โ€“2 hours until solid. Transfer to a freezer-safe bag or container. Simply thaw and reheat in the microwave, toaster, or ovenโ€”I love using the toaster!

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 9.5g | Protein: 3g | Fat: 7.5g | Cholesterol: 31.1mg | Sodium: 64.4mg | Fiber: 1g | Sugar: 3.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Applesauce Pancakes FAQs

Can I use applesauce instead of eggs in pancakes?

Fruit purees, like applesauce, are well-known substitutes for eggs and oil in recipes. That said, this recipe relies on both applesauce and eggs!

Why are restaurant pancakes so fluffy?

Leavening agents and eggs ensure fluffy, soft pancakes with a great rise. Youโ€™ll be impressed by how thick and fluffy these pancakes are!
Test your baking agents for freshness with thisย quick tip!

Is it better to cook pancakes with butter or oil?

I like both! Butter tastes better but browns quickly. To keep things lighter, I use olive oil or coconut oil spray!

How do you keep pancakes from getting soggy?

To keep pancakes warm and crispy, follow these steps:
1. Preheat the oven to 200ยฐF.
2. Place a cooling rack on a large sheet pan. As soon as you pull the pancake off the heat, place it in a single layer on the rack.
3. Put the sheet pan in the oven until ready to eat.
If youโ€™re eating the pancakes right away, set them on a wire cooling rack off the heat to let the exteriors crisp up nicely.

Meet Chelsea

Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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7 Comments

  1. calliehowellhubert says:

    5 stars
    As Chelseaโ€™s sister and employee, I have made these applesauce pancakes many times and they are a favorite in our house! Theyโ€™re so fluffy, and love the healthier ingredients!

    Reply
  2. J McMahon says:

    Not allergy here. Can do skip the cashews?

    Reply
    1. Chelsea Lords says:

      Sorry! The cashews are integral for texture here; this recipe doesnโ€™t work without them unfortunately ๐Ÿ™

      Reply
  3. Tracy says:

    I love receiving your recipes and have tried a few with great success.
    I was wondering if this recipe could be used the same as waffle batter?

    Reply
  4. Larry Steve says:

    Us poor people can not afford some of the elements of your recipes, Cashewโ€™s, Coconut oil, almond milk ext.

    Reply
    1. Chelsea Lords says:

      Sorry Larry! You can swap coconut oil for a cheaper oil (vegetable or canola), just not quite as healthy. Any milk works there too. The only essential is cashews ๐Ÿ™‚

      Reply