These are such delicious applesauce oatmeal pancakes with hints of cinnamon. They are perfect for a family breakfast and a recipe that everyone will love!
We make these pancakes on the weekend and find ourselves regularly making a double batch which we then freeze for an easy weekday breakfast! Any recipe that we can make in bulk is a winner in our house.
Why You’ll Love Them
- Easy breakfast recipe – simple ingredients and quick to make.
- Naturally sweetened – applesauce adds flavor and sweetness without needing much extra sugar.
- Kid-friendly – soft texture and mild flavor make these pancakes perfect for little eaters.
- Great for meal prep – make a batch and reheat for quick breakfasts throughout the week.
- Freezer friendly – these pancakes freeze beautifully for busy mornings.
- Made with oats – hearty oatmeal adds fiber and makes the pancakes more filling.
These are definitely a kid approved favorite recipe. Since making these once, the kids now request them all the time. And if you’ve been a long time follower, you know the kids love to help in the kitchen. For these applesauce oatmeal pancakes, they especially love helping squeeze the applesauce into the batter and stirring the batter.
What ingredients do I need to make applesauce oatmeal pancakes?
- Eggs
- Milk
- Applesauce
- Vanilla
- Brown sugar
- Cinnamon
- Baking powder
- Quick cooking oats or oat flour
- Flour
If you’re not too sure what to enjoy on top of these pancakes, let me tell you – the topping choices are endless! We love serving nut butter on top of these applesauce oatmeal pancakes (peanut butter, almond butter, cashew butter are all great options) and for an extra treat try a few chocolate chips.
Click here to see the step-by-step web story instructions for this recipe!
Customizations
- Add fruit – top with blueberries, diced apples, bananas, or strawberries.
- Add spices – cinnamon, nutmeg, or apple pie spice for extra warmth.
- Add protein – mix in chia seeds or flaxseed.
- Make them dairy-free – use almond milk, oat milk, or another plant-based milk.
- Add chocolate chips – a fun treat for kids.
- Make mini pancakes – great for toddlers and easy snacking.
Tips for Success
- Let the batter rest for a few minutes: This allows the oats to absorb moisture, creating softer pancakes.
- Cook on medium heat: Too high heat can brown the outside before the inside cooks through.
- Use a nonstick skillet or griddle: This helps pancakes flip easily and cook evenly.
- Don’t overmix the batter: Mix just until combined to keep the pancakes light and fluffy.
- Keep pancakes warm while cooking batches: Place cooked pancakes on a baking sheet in a warm oven until ready to serve if you’re eating them right away.
- Use unsweetened applesauce: This keeps the pancakes balanced and lets you control the sweetness.
How to make applesauce oatmeal pancakes:
- Combine eggs, milk, applesauce and vanilla extract, using a whisk, stir to combine.
- Add in brown sugar, cinnamon, baking powder, oats and flour.
- Stir until just combined.
- Heat a griddle (or non-stick pan). Spray with a little cooking spray.
- Spoon the batter onto the griddle (or pan).
- Cook pancakes about 2-3 minutes, then flip and cook for another minute.
- Transfer pancakes to a cooling rack.
- Stack up pancakes, add your favorite topping and enjoy!
Serving Suggestions
These pancakes are delicious on their own, but toppings can make them even more special.
Serve them with:
- Maple syrup or honey
- Fresh fruit like berries or sliced bananas
- Yogurt or Greek yogurt
- Nut butter such as almond or peanut butter
- A sprinkle of cinnamon or powdered sugar
For a balanced family breakfast, pair them with:
- Scrambled eggs
- Smoothies
- Fresh fruit salad
- Yogurt parfaits
We always use this griddle when we make pancakes, but you could absolutely use a good non-stick pan to make them. Any sort of pancake is always a hit in our house, so I’m thrilled when I find a recipe that they love and is a bit healthier – every lit bit helps!
Whenever I make these, I get a lot of questions, so I wanted to answer a few for you below.
FAQs for applesauce oatmeal pancakes
- How can I make these pancakes extra healthy? Add 1 tablespoon flaxseed meal and 3 tablespoons of water. You could also use date sugar instead of brown sugar or you can use maple syrup or honey instead
- What can I use in place of applesauce? You could use mashed ripe bananas in place of applesauce in this recipe
- Can I make these applesauce pancakes gluten free? Absolutely! Simply use gluten free baking flour (we love Bob’s Red Mill) instead of all purpose flour
- Can I make these applesauce pancakes vegan? Yes! Simply replace the eggs in this recipe with flax eggs. To make a 1 flax egg combine 1 tablespoon flaxseed meal with 2.5 tablespoons water, let sit for 5 minutes, then add. For this recipe you’d need 2 tablespoons flaxseed meal and 5 tablespoons water.
- Can I make these ahead of time? Yes! You could either make the batter and let it sit in the fridge for up to 24 hours, or make them, let them cool, and then store them and heat before serving.
- How do you store these pancakes – also, do they freeze well? These pancakes freeze and reheat really well. If you have extras (or if you make a double batch, like we do) simply let them cool (on a wire cooling rack) and them put them in a freezer safe bag or container. To heat them, simply wrap in a paper towel and microwave for 30 seconds to 1 minute.
If you’re looking for more pancake inspiration, try these recipes:
Applesauce Oatmeal Pancakes
Equipment
Ingredients
- 2 eggs large
- 1 1/4 cup milk
- 1 packet applesauce 1/3 cup
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder* Please see note below
- 1 1/4 cup quick cooking oats or you could use oat flour
- 1 1/4 cup flour
Instructions
- In a large bowl combine eggs, milk, applesauce and vanilla extract, using a whisk, stir to combine.
- Add in brown sugar, cinnamon, baking powder, oats and flour. Stir until just combined, a few small lumps are ok.
- Heat a griddle (or non-stick pan). Spray with a little cooking spray. Spoon the batter onto the griddle (or pan). I use a large 3tablespoon cookie scoop to spoon/scoop the batter onto the griddle to make even-ish pancakes. Cook pancakes until the edges are dry and you can start to see bubbles appear on the surface, about 2-3 minutes, then flip and cook for another minute.
- Transfer pancakes to a cooling rack (or keep pancakes warm on a baking sheet in a 200 degree oven until you have them all made).
- Stack up pancakes, add your favorite topping and enjoy!
Cheri says
I keep these in the freezer all the time for a quicker healthier version on pancakes. Lately my son is putting a sausage patty and a dollop of maple syrup and wrapping in parchment before freezing. We then just heat in the microwave the morning we’re eating them. So good. Plus easy to make. Key is letting them sit to allow all the proteins to hydrate. We all Love these!
Sweetphi says
Omg thank you so much for this lovely comment, what a completely delicious way of freezing these!! Thank you for sharing!
Cheryl says
Really good. I also tried a vegan version, omitting eggs, I added 2tbsp chia and about a cup extra apple sauce and with half vegan milk and half water. They were also very nice and fluffy
Sweetphi says
So glad you enjoyed these. And I love hearing that you made a vegan version, thank you for sharing!