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!

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 yummy start to the day.

The applesauce in this recipe adds a lovely sweet undertone and then you can use either buckwheat flour or whole wheat flour, according to what you prefer. 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. These are great topped with maple syrup or nut butter and even reheat beautifully.

(You may also like more recipes that use applesauce and my Apple Sheet Pan Pancakes.)

Ingredients You Need

Here’s a look at the ingredients in this easy pancake recipe (that works as a baby pancake as well as it does as one for adults).

• Applesauce: You can use homemade applesauce or a jar of it from the store. I use smooth, unsweetened applesauce, but you can use what you prefer.
• Milk: I usually cook and bake with whole dairy milk, but you can use your favorite nondairy milk or type of milk in this recipe as they all work very similarly.
• Buckwheat or whole-wheat flour: You can use either type of flour here. I prefer buckwheat as it’s rich in protein and fiber and pairs really nicely with the flavor of the applesauce. Its also naturally gluten-free. Look for it near other specialty flours in your supermarket. You can also use whole-wheat flour though.
• Cinnamon: A little cinnamon adds flavor that pairs really nicely with the flavor in the applesauce.
• Baking powder: Fresh, active baking powder ensures that the pancakes fluff up and cook through properly.
• Vanilla extract: A little vanilla adds extra flavor that is great in the mix with the rest of the ingredients.
• Eggs: Large eggs help bind the batter together and create tender, moist 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.

Step-by-Step Instructions

This pancake recipe is really easy. Here’s a look at the process so you know what to expect. Scroll down to the bottom of this post for the full information.

1. Stir together the dry ingredients in a medium bowl and the wet ingredients in a separate bowl.
2. Add the wet ingredients to the dry and stir gently to combine.
3. 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.
4. Flip and cook for a few more minutes and serve warm.

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.

(These are great baby pancakes, too.)

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. Homemade recipe options include:

Best Tips for Success

• 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!

• 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 ¼ 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 want 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.

• 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.
• 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.

Calories: 174kcal, Carbohydrates: 29g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 299mg, Potassium: 287mg, Fiber: 4g, Sugar: 7g, Vitamin A: 183IU, Vitamin C: 0.5mg, Calcium: 128mg, Iron: 2mg

This post was first published August 2020.