Applesauce Pancakes (Thick & Fluffy!) for Supper

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

author’s note

Start Your Day With The Best Pancakes!

A few weeks ago, I perfected the most satisfying applesauce recipe. I couldn’t stop eating spoonfuls straight from the jar, but I managed to save just enough to test these Applesauce Pancakes—and let me tell you, it was worth the sacrifice!

If you’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 I’m completely hooked.

These pancakes are thick, crispy on the outside, soft and chewy on the inside—everything you want in a pancake!

Applesauce In Pancakes

Any applesauce works, but I’d be remiss if I didn’t put in a plug for using from-scratch 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 straightforward 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, apple butter, etc.
• Pure maple syrup or pancake syrup with from-scratch whipped cream
• Skillet sautéed apples
• Chia seeds, hemp seeds, 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 — so straightforward, so quick! From there, pour directly from the blender jar onto a heated pan. Doesn’t get much easier than that!

Storage

Freezing Applesauce Pancakes

home cooks enjoy 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. move 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.

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
• 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)

Method

1. Place a wire cooling rack on a tray near the cooking pan (refer to note 6 for keeping pancakes warm).
2. 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.
3. 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 the edges turn golden.
4. move cooked pancakes to a wire rack to crisp up. serve while it is hot or keep warm (see note 6). Enjoy with your favorite toppings like maple syrup, almond butter, or sautéed apples. They’re even great plain!