Applesauce Pancakes (Thick & Fluffy!)

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These Applesauce Pancakes will blow you away! Not only are they packed with good-for-you ingredients, but they’re also so easy to make. Just add everything to a blender, let it whirl, and pour the batter from the blender into the pan for cooking!

How To Make Applesauce Pancakes

Quick overview: Blend the pancake batter together all at once — so easy, so quick! From there, pour directly from the blender jar onto a heated pan. Doesn’t get much easier than that!

Image of the Applesauce Pancakes

The Magic of These Pancakes

After working through the recipe for this practically life-changing Applesauce, I had to put the jars (and jars) of applesauce to some good use (which…mostly meant eating it by the jar-full). Luckily, there was enough left to add to my beloved Bircher Muesli and to test these tasty Applesauce Pancakes!

These pancakes are ridiculously thick, have crisp exteriors with a soft, chewy interior, are loaded with flavor, and leave you feeling great after enjoying them. Here’s why:

  • These pancakes have no flour. We use old-fashioned oats instead.
  • There are no refined sugars. See “quick tip” box below for more info.
  • They’ve got cashews. These nuts are loaded with good-for-you fats and protein, ensuring they’re satiating.
  • They’re loaded with protein. Thanks to the nuts and eggs, there’s lots of protein in the batter.
  • These pancakes are naturally dairy free. We use plant-based milk (almond milk).
  • You control the ingredients. You could use an instant mix to make pancakes, but you might be left wondering what is actually in your pancakes — there is comfort knowing exactly whats in the food you’re eating. And these pancakes are just about as easy as tearing open a package of mix.

QUICK TIP

For these healthy Applesauce Pancakes, we use natural sugars derived from plant sources. Honey comes from nature (bees!) and applesauce comes from apples. Foods with natural sugars (like fruits, milk, and cheese) are not the same as those with refined sugars. Refined sugar typically starts with sugar cane or sugar beets, which are then processed to extract the sugar.  Processing (refining) removes the nutrients and leaves the sugar.

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 I’d be remiss if I didn’t put in a plug for using Homemade Applesauce in pancakes — 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 Blendtec® or Vitamix® 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:

Overhead image of Applesauce Pancakes ready to be enjoyed

Applesauce Pancakes FAQs

1Can I use applesauce instead of eggs in pancakes?

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

2Why are restaurant pancakes so fluffy?

Leavening agents ensure fluffy, soft pancakes. Eggs also ensure a great rise. We think you’ll be impressed how thick and fluffy these pancakes are!

P.S. See if your baking agents are fresh by using this quick test!

3Is it better to cook pancakes with butter or oil?

We like either — butter tastes better, but it browns quickly. To keep these on the lighter side, we use an olive oil or coconut oil cooking spray!

4Should you let pancake batter rest?

For a standard homemade pancakes recipe, we recommend letting the batter rest to allow the flour to absorb the liquid. That makes the pancakes fluffier and lighter.

But for this recipe, we don’t want the batter to rest at all! The oats will continue to absorb the liquid and make the batter  far too thick.

5How do you keep pancakes from getting soggy?

If you aren’t eating the pancakes fresh off the heat, you’ll want a foolproof way to keep them warm and crispy. If you stack pancakes on top of each other, you’ll end up creating steam, which will make the pancakes soggy as they lose that crispy exterior. To avoid soggy pancakes, follow the steps below:

  • Preheat the oven to 200 degrees F.
  • Place a cooling rack on a large sheet pan. As soon as you pull the pancake from the heat source, place it on the cooling rack in a single layer.
  • Place that sheet pan in the oven until ready to eat.

If you’ll be eating the pancakes right away, just set them on a wire cooling rack right off the heat source and serve from there! In fact, we like setting them on a cooling rack even if we are digging in right away — this gives a chance for the exteriors to crisp up nicely.

6Can you make applesauce pancakes with oatmeal?

Yes, we’re using oatmeal (or old-fashioned oats) in this recipe. No need for flour!

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 to three months.

  • To 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 ’em in our toaster to reheat.

More Recipes With Applesauce:

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Applesauce Pancakes

5 from 1 vote
These Applesauce Pancakes are going to blow you away! Not only are they packed with good-for-you ingredients, but they're also so easy to make. Just add everything to a blender, let it whirl, and pour the batter from the blender into the pan for cooking!
Print Recipe

Applesauce Pancakes

5 from 1 vote
These Applesauce Pancakes are going to blow you away! Not only are they packed with good-for-you ingredients, but they're also so easy to make. Just add everything to a blender, let it whirl, and pour the batter from the blender into the pan for cooking!
Course Breakfast, Snack
Cuisine American, Healthy, Vegetarian
Keyword applesauce pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 11 -12 small pancakes
Chelsea Lords
Calories 119kcal
Cost $4.21

Equipment

  • Powerful blender like Blendtec® or Vitamix®
  • Cooking spray (olive oil or coconut)

Ingredients

  • 1 cup old-fashioned oats Note 1
  • 1/2 cup cashews Note 2
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil Note 3
  • 1 tablespoon honey
  • 1/4 cup milk 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
  • Serving Suggestions: pure maple syrup, sautéed apples, whipped cream, almond/peanut butter, etc.

Instructions

  • Place a wire cooling rack on a tray next to the cooking pan. Refer to Note 5 if you need to keep the pancakes warm.
  • Add all ingredients, except "serving suggestions," to a powerful blender in the listed order. Blend until completely smooth, about 90-120 seconds. Scrape down the sides and blend longer if needed. Ensure there are no chunks of oats or cashews remaining.
    The batter thickens as it stands, so cook the pancakes immediately!
  • Heat a large nonstick skillet or griddle over medium-low heat and spray with cooking spray. Scoop 2 heaping tablespoons of batter per pancake onto the surface, leaving space between each. Cook until bubbles form and edges turn matte, about 2 minutes. Flip and cook until golden, another 90 seconds to 2 minutes.
  • Heat a large nonstick skillet or griddle over medium-low heat and spray with cooking spray. Scoop 2 heaping tablespoons of batter per pancake onto the surface, leaving space between each. Cook until bubbles form and edges turn matte, about 2 minutes. Flip and cook until golden, another 90 seconds to 2 minutes.
  • As soon as the pancakes are done, transfer them to the wire cooling rack to let the edges crisp up. Serve immediately or keep warm in the oven as noted in Note 5. Enjoy with your favorite toppings like pure maple syrup, almond butter, or sautéed apples. They're even great plain!

Video

Recipe Notes

Note 1: While it might seem that any oats would work since they're getting blended, it'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: Keeping pancakes warm: Preheat the oven to 200°F. 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.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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5 from 1 vote (1 rating without comment)

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6 Comments

    1. 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 🙂

  1. 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?

    1. Sorry! The cashews are integral for texture here; this recipe doesn’t work without them unfortunately 🙁

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