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!
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.
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.
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, cashew butter, etc.
- Pure maple syrup or Pancake Syrup
- Skillet sautéed apples
- Toasted coconut
- Chia seeds, hemp seeds, or flaxseeds
- Coarsely chopped roasted and lightly salted pecans or pepitas (pumpkin seeds)
- A smear of apple butter
- This homemade Blueberry Syrup (double-the-fruit pancakes!)
- Or try one of our favorite pancake sauces like this Vanilla Sauce or Buttermilk Syrup (with a scoop of Whipped Cream of course!)
- A sprinkle of apple pie spice
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?
Test your baking agents for freshness with this 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:
- Preheat the oven to 200°F.
- 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.
- Put the sheet pan in the oven until ready to eat.
If you’re eating the pancakes right away, set them on a wire cooling rack off the heat to let the exteriors crisp up nicely.
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:
- Applesauce Brownies with chocolate chips
- Applesauce Cake with cream cheese frosting
- Healthy Apple Cake without flour or refined sugars
- Applesauce Muffins with Greek yogurt
- Applesauce Bread with a cinnamon-sugar topping
Applesauce Pancakes
Equipment
- Powerful blender like Blendtec® or Vitamix®
- Frying pan or griddle
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
Instructions
- 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 90–120 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 sautéed apples. They’re even great plain!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not allergy here. Can do skip the cashews?
Sorry! The cashews are integral for texture here; this recipe doesn’t work without them unfortunately 🙁
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?
Thanks Tracy! So kind of you to leave a comment, it makes my day! 🙂 I haven’t tried it as a waffle batter, but I’d recommend using this waffle recipe instead (it is similar) 🙂 https://www.chelseasmessyapron.com/healthy-waffle-recipe/
Us poor people can not afford some of the elements of your recipes, Cashew’s, Coconut oil, almond milk ext.
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 🙂