Let Me Tell You About These Applesauce Pancakes…

Alright, so first things first—you’re probably thinking, why applesauce pancakes? Well, let me paint the scene: It was one of those rainy Saturday mornings (the sort where the dog refuses to go outside and the coffee machine is making weird noises), and I realized we’d run out of eggs. But! There was a half-finished jar of applesauce glaring at me from the fridge next to some wilting lettuce. And just like that, these pancakes became a family favorite—accidental genius, if I say so myself. No need to fuss about eggs (for once) or fancy ingredients. Plus, these guys are fluffy in a way that makes you want to skip the other pancake recipes.

Why You’ll Actually Like Making These

I pretty much default to this recipe when my niece stays over—she’ll only eat pancakes if they don’t “taste eggy” (her words, not mine). Also, if you’ve ever had pancakes come out all dry and sad—this applesauce business kind of solves that? It keeps ‘em moist. (I know, people hate that word, but it’s true.) Frankly, my family polishes off a double batch faster than I can wash the griddle. And when I’m rushing—because I’m usually rushing—I’ll throw in cinnamon and sometimes a splash of vanilla. Honestly, I’ve burned the first one about 60 percent of the time, but you just give that to the dog or the spouse and keep moving.

Your Shopping List (plus random swaps I’ve made)

1 cup all-purpose flour (in a pinch, I tried half whole wheat, and it’s fine—just a little chewier)
2 tablespoons sugar (sometimes I go brown sugar because, why not?)
1 1/2 teaspoons baking powder (my grandmother swore by Rumford brand, but honestly, store brand is perfect)
1/2 teaspoon baking soda
1/4 teaspoon salt (I eyeball this most mornings. Don’t tell anyone.)
1 teaspoon ground cinnamon (optional but… I never skip it)
1 cup unsweetened applesauce (sweetened works, just cut the sugar back a tad)
1 cup milk (dairy or oat—almond’s a bit thin, but it works if you shake the carton well)
2 tablespoons melted butter (or, oil if I run out, which I do)
1 teaspoon vanilla extract (again, optional; my sister hates it, so I only add when she isn’t around)

Let’s Cook—Step by Step (with some tangents, sorry!)

Start with the dry stuff: Grab a biggish bowl and toss in your flour, sugar, baking powder, baking soda, salt, and cinnamon (the flour always puffs up and gets on my shirt—wear an apron if you’re smarter than me). Give it a quick whisk.
Wet team next: In another bowl (or honestly, a measuring jug works if you hate extra dishes), whisk up the applesauce, milk, butter, and vanilla. The butter sometimes re-solidifies if your fridge is arctic, but don’t stress, it’ll melt again once it hits the pan.
Bring it all together: Pour the wet into the dry. I use a wooden spoon because it just feels right. Stir until *just* mixed—if there are a few floury bits it’s honestly fine; overmixing makes them tough, and nobody wants that.
Heat the skillet: Medium heat works, but every stove is its own beast. A splash of water should dance, not sprint.
Cooking time! Pour about a quarter cup batter per pancake (sometimes I make teeny ones for the kids, but expect them to eat twice as many). Wait for bubbles around the edges—this is usually where I get impatient and flip too soon. Try to resist.
Flip (carefully): Let them go for another minute or so, until goldeny brown. Stack ‘em on a plate in the oven if you’re making a big batch, or let everyone hover by the pan and eat as soon as they’re done (that’s how we do it).

Stuff I’ve Learned Along the Way (sometimes the hard way)

Using sweetened applesauce and then forgetting to cut back the sugar? Hello, sugar coma.
If you let the pancake batter sit 10 minutes, it actually gets a bit fluffier, but I rarely wait (hungry people don’t like delays!)
The first pancake is almost always a throwaway for me. Maybe your pan is magic?

Variations I’ve Tried—Some Winners, Some Not So Much

Swapping in pear sauce for applesauce works great—sort of a mellow, autumn-vibes thing.
Added diced apples once… ended up kind of lumpy. Probably better as a topping.
A friend swears by tossing in a handful of blueberries. I tried it; not bad, but blueberries explode everywhere—lesson learned.
Vegan version? Yup, plant milk and oil—tastes like the regular one. Tried with chia seeds instead of egg but… didn’t love it.

About Equipment (but not set in stone)

I use a big nonstick skillet (the one with the slightly loose handle, you too?). If you don’t have one, any heavy frying pan will do. A griddle is awesome if you’re making double batches, but in a pinch, I’ve used two pans at once. Flipping with a spatula is best, but if you only have a fork—just be careful, and maybe keep any mischievous pets out of the kitchen. Don’t ever try flipping with your hands unless you fancy a trip to the sink.

Storing (but are you sure you’ll have extras?)

So, technically you can keep leftover pancakes in a sealed container in the fridge for two days, probably three, but honestly—mine rarely last til afternoon snack. Want to freeze them? Go for it, just separate with a bit of parchment or wax paper, otherwise you’ll have a pancake brick.

How I Serve These—With Some Quirks

Classic maple syrup is a must (the real stuff if you can spring for it—here’s a great taste test I read once). Sometimes I dollop extra applesauce on top, which sounds weird but the kids think it’s dessert. My husband likes them with peanut butter and honey, which I thought was gross until I tried it. We also do “pancake tacos” sometimes (fold, fill, eat) because apparently regular pancakes are too boring.

Random Pro Tips (because I’ve blown it a few times)

I once tried rushing and turned the heat way up—outside burned, inside gooey. Just… don’t.
If your batter seems weirdly thick—it happens—just drizzle in a little more milk, slowly. Easier to fix than to start over.
Cleaning up applesauce splatters? Warm water and a bit of baking soda, if you care. (But if the pancakes are good, no one’s looking at your countertop anyway.)

FAQ—Stuff Friends Have Actually Asked Me

Can I make this gluten-free?: Yeah! Use your favorite gluten-free blend. Try it with a little extra milk though—it gets thick, fast.
Can I add mix-ins like chocolate chips?: Definitely. I sometimes toss in a handful of mini chips—just sprinkle them on after you pour the batter, don’t mix them in or they sink and stick (ask me how I know…)
Is this recipe dairy-free?: It can be! Swap the milk for your go-to non-dairy, and use oil for butter. Olive oil makes them a bit, um, savory, but coconut oil is lovely.
How do I double this?: Easy—just double everything. Actually, I should say almost everything—sometimes with leavening, less is more. So try 2 3/4 tsp baking powder and 1 tsp baking soda, not straight double. (Math at breakfast, ha!)
What’s the best applesauce to use?: Any! Use homemade if you have it, or whatever’s lurking in the fridge. One time I used the cinnamon kind from Mott’s and just skipped extra cinnamon.

By the way, if you ever want to geek out on the science of pancake fluffiness, King Arthur Baking’s article is super nerdy but worth a peek.

So there you have it, my applesauce pancakes—with all their quirks and imperfections. Enjoy, or tweak away! Just make sure you don’t forget that applesauce in the back of your fridge (it’ll haunt you if you do).

Applesauce Pancakes