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.
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.
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!
Whenever I make these, I get a lot of questions, so I wanted to answer a few for you below.
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
And the question I get maybe most of all:
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.
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!
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!
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