18 Fluffy Applesauce Pancake Recipes Deliciously Spiced

Wake up to the cozy aroma of cinnamon and nutmeg filling your kitchen! These fluffy applesauce pancakes are the ultimate comfort food, transforming simple ingredients into warm, spiced perfection. Whether you’re craving a lazy weekend breakfast or a quick weekday treat, this collection has something delicious for every home cook. Get ready to flip your way through 18 irresistible recipes that will make your mornings magical!

Cinnamon Applesauce Pancakes with Maple Glaze

Kickstart your morning with these cozy, spice-kissed pancakes that turn ordinary breakfast into pure comfort. They’re fluffy, subtly sweet, and drenched in a glossy maple glaze—perfect for crisp fall weekends or whenever you need a warm hug on a plate.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp fine sea salt
– 1 cup smooth, unsweetened applesauce
– 1 large farm-fresh egg
– ¾ cup whole milk
– 2 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– ½ cup pure maple syrup
– 2 tbsp softened cream cheese
– 1 tbsp warm water

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, and ½ tsp fine sea salt in a large mixing bowl.
2. In a separate bowl, beat 1 large farm-fresh egg until pale and frothy.
3. Stir in 1 cup smooth, unsweetened applesauce, ¾ cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just incorporated—do not overmix; a few lumps are okay for tender pancakes.
5. Heat a nonstick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour ¼ cup batter per pancake onto the hot surface.
7. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
8. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
9. Transfer cooked pancakes to a warm oven (set to 200°F) to keep them fluffy while you finish the batch.
10. For the glaze, whisk ½ cup pure maple syrup, 2 tbsp softened cream cheese, and 1 tbsp warm water in a small bowl until smooth and pourable.
11. Drizzle the maple glaze generously over the warm stack of pancakes.

Yielding soft, cake-like pancakes with a hint of autumn spice, these are best served immediately while the glaze is still glossy. The applesauce keeps them incredibly moist, and the creamy maple topping adds just the right sweetness—try them with crispy bacon on the side for a sweet-salty twist.

Fluffy Applesauce Oatmeal Pancakes

Buckle up for the fluffiest breakfast upgrade you’ll ever make. These applesauce oatmeal pancakes combine cozy morning vibes with seriously satisfying texture. Get ready to flip your way to pancake perfection.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 1 cup unsweetened applesauce
• 1 cup whole milk
• 2 large farm-fresh eggs
• 2 tablespoons pure maple syrup
• 2 tablespoons melted unsalted butter
• 1 teaspoon pure vanilla extract
• Butter or oil for cooking

Instructions

1. Combine 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt in a large mixing bowl.
2. Whisk together 1 cup unsweetened applesauce, 1 cup whole milk, 2 large farm-fresh eggs, 2 tablespoons pure maple syrup, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract in a separate bowl until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Tip: A few lumps are perfect for fluffy pancakes.
4. Let the batter rest for exactly 10 minutes to allow the oats to soften and the baking powder to activate.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour ¼ cup portions of batter onto the hot surface, spacing them 2 inches apart.
7. Cook for 2-3 minutes until bubbles form across the entire surface and edges look set. Tip: Wait for those bubbles—it’s your cue to flip!
8. Flip each pancake carefully and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack instead of stacking them. Tip: This prevents steam from making them soggy.
10. Repeat with remaining batter, greasing the pan between batches as needed.

Just marvel at that incredible fluffy-yet-hearty texture from the oats and applesauce. These pancakes deliver warm cinnamon notes with subtle natural sweetness that needs zero extra syrup. Stack them high with fresh apple slices and a dollop of Greek yogurt for the ultimate breakfast situation.

Spiced Applesauce Pancakes with Caramel Drizzle

A game-changing breakfast that transforms your morning routine. These fluffy pancakes pack warm autumn spices and sweet applesauce in every bite—topped with homemade caramel that’ll make you ditch the syrup forever.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons fragrant baking powder
• 1 teaspoon warm ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon aromatic ground cloves
• 1 cup creamy unsweetened applesauce
• 1 cup creamy whole milk
• 2 large farm-fresh eggs
• 3 tablespoons rich melted butter
• 2 tablespoons golden brown sugar
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar
• ¼ cup heavy whipping cream
• 2 tablespoons salted butter

Instructions

1. Whisk together 1 ½ cups all-purpose flour, 2 teaspoons fragrant baking powder, 1 teaspoon warm ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon aromatic ground cloves in a large mixing bowl.
2. Combine 1 cup creamy unsweetened applesauce, 1 cup creamy whole milk, 2 large farm-fresh eggs, 3 tablespoons rich melted butter, 2 tablespoons golden brown sugar, and 1 teaspoon pure vanilla extract in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix for maximum fluffiness.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter.
5. Pour ¼ cup batter for each pancake onto the hot surface.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
8. While pancakes cook, make the caramel by melting ½ cup granulated sugar in a small saucepan over medium heat—swirl the pan instead of stirring to prevent crystallization.
9. Cook the sugar for 4-5 minutes until it turns deep amber in color.
10. Remove from heat and immediately whisk in 2 tablespoons salted butter until melted and incorporated.
11. Slowly pour in ¼ cup heavy whipping cream while whisking constantly—the mixture will bubble vigorously.
12. Return to low heat and whisk for 1 minute until smooth and slightly thickened.
13. Stack warm pancakes and drizzle generously with the homemade caramel sauce.

You’ll love the tender, cake-like texture that melts in your mouth with every forkful. Your kitchen will smell like a cozy autumn morning while the warm spices and sweet caramel create the perfect balance. Try serving these with extra applesauce between layers or crumbled bacon on top for a sweet-salty twist.

Whole Wheat Applesauce Pancakes with Honey Butter

Zap your morning routine with these fluffy, wholesome pancakes that transform basic ingredients into breakfast magic. They’re packed with cozy spice and natural sweetness—no sugar bombs here. Get ready to flip your way to the most satisfying stack ever.

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 cup unsweetened applesauce
• 1 large farm-fresh egg
• ½ cup whole milk
• 1 tbsp melted butter
• 4 tbsp softened butter
• 2 tbsp raw honey

Instructions

1. Whisk together 1 cup whole wheat flour, 1 tsp baking powder, ½ tsp cinnamon, and ¼ tsp nutmeg in a medium bowl.
2. In a separate bowl, beat 1 large farm-fresh egg until frothy.
3. Stir in 1 cup unsweetened applesauce, ½ cup whole milk, and 1 tbsp melted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—don’t overmix for fluffier pancakes.
5. Heat a nonstick skillet or griddle over medium heat (350°F if using an electric griddle).
6. Test the heat by sprinkling a few water droplets; they should sizzle and evaporate quickly.
7. Ladle ¼ cup batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
9. Flip carefully with a thin spatula and cook until golden brown, 1–2 minutes more.
10. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
11. For the honey butter, whip 4 tbsp softened butter and 2 tbsp raw honey in a small bowl until smooth and creamy.
12. Spread honey butter generously over warm pancakes just before serving.

These pancakes bake up incredibly tender with a subtle chew from the whole wheat. The applesauce keeps them moist while the honey butter melts into golden pools of sweetness. Try stacking them with sliced apples and a drizzle of extra honey for a fall-inspired twist.

Apple Cinnamon Applesauce Pancakes

Unleash your inner brunch hero with these cozy autumn pancakes. Upgrade your weekend stack with sweet apple cinnamon vibes that’ll have everyone begging for seconds.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 1 cup creamy applesauce
• ¾ cup whole milk
• 1 large farm-fresh egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon pure vanilla extract
• Butter or oil for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon fine sea salt in a large bowl.
2. In a separate bowl, whisk 1 cup creamy applesauce, ¾ cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined—small lumps are perfect for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Drop ¼ cup batter onto the hot surface for each pancake, cooking until bubbles form on top and edges look set, about 2–3 minutes.
6. Flip each pancake carefully and cook for another 1–2 minutes until golden brown and cooked through.
7. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

You’ll love the tender, cake-like texture and warm cinnamon-spiced flavor. Serve them stacked high with extra applesauce or a drizzle of maple syrup for the ultimate cozy breakfast.

Vegan Applesauce Pancakes with Coconut Syrup

Craving weekend brunch vibes without the dairy? These fluffy vegan pancakes swap eggs for sweet applesauce and get drenched in dreamy coconut syrup. Seriously, your taste buds won’t believe they’re plant-based.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons organic cane sugar
• 1 tablespoon aluminum-free baking powder
• ½ teaspoon fine sea salt
• 1 cup unsweetened applesauce
• ¾ cup creamy oat milk
• 2 tablespoons melted coconut oil
• 1 teaspoon pure vanilla extract
• ½ cup pure maple syrup
• ¼ cup full-fat coconut milk
• 2 tablespoons toasted coconut flakes

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons organic cane sugar, 1 tablespoon aluminum-free baking powder, and ½ teaspoon fine sea salt in a large mixing bowl.
2. Pour 1 cup unsweetened applesauce, ¾ cup creamy oat milk, 2 tablespoons melted coconut oil, and 1 teaspoon pure vanilla extract into the dry ingredients.
3. Gently fold the wet and dry ingredients together until just combined—lumps are okay to prevent tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles immediately.
5. Scoop ¼ cup batter onto the hot surface for each pancake, spacing them 2 inches apart.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.
8. While pancakes cook, combine ½ cup pure maple syrup and ¼ cup full-fat coconut milk in a small saucepan.
9. Warm the syrup mixture over low heat for 3-4 minutes, stirring constantly until smoothly blended.
10. Stack warm pancakes on plates and drizzle generously with the coconut syrup.
11. Sprinkle 2 tablespoons toasted coconut flakes over the top for crunch.

Heavenly fluffiness meets cozy spice notes from the applesauce, while the coconut syrup adds tropical silkiness. Try stacking them with sliced bananas between layers or crumbling extra toasted coconut on top for brunch-worthy texture. The subtle sweetness makes them perfect for lazy Sunday mornings or surprising non-vegan friends.

Gluten-Free Applesauce Pancakes with Almond Flour

Perfectly fluffy and naturally sweet, these gluten-free pancakes will become your new breakfast obsession. Packed with cozy autumn flavors and ready in minutes, they’re the ultimate cozy morning treat that everyone can enjoy.

Ingredients

• 1 cup finely ground almond flour
• 2 large farm-fresh eggs
• ½ cup smooth unsweetened applesauce
• 2 tbsp pure maple syrup
• 1 tsp aromatic vanilla extract
• 1 tsp warm ground cinnamon
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 2 tbsp creamy unsalted butter

Instructions

1. Whisk together 1 cup finely ground almond flour, 1 tsp warm ground cinnamon, ½ tsp baking soda, and ¼ tsp fine sea salt in a medium bowl.
2. In a separate bowl, beat 2 large farm-fresh eggs until frothy and pale yellow.
3. Stir in ½ cup smooth unsweetened applesauce, 2 tbsp pure maple syrup, and 1 tsp aromatic vanilla extract into the egg mixture.
4. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix for maximum fluffiness.
5. Heat a non-stick skillet over medium-low heat and melt 1 tbsp creamy unsalted butter.
6. Pour ¼ cup batter for each pancake, cooking until bubbles form across the entire surface and edges look set.
7. Flip carefully when the bottom is golden brown, about 2-3 minutes, and cook for another 1-2 minutes until both sides are evenly browned.
8. Repeat with remaining batter, adding more butter between batches to prevent sticking.
9. Let pancakes rest for 1 minute before serving to allow the texture to set properly.

The result is incredibly tender pancakes with a delicate crumb and subtle apple-cinnamon warmth. Drizzle with extra maple syrup or top with toasted walnuts for added crunch—they’re so moist they barely need butter.

Pumpkin Applesauce Pancakes with Cream Cheese Frosting

Brace yourself for the coziest breakfast mashup that’ll make your kitchen smell like autumn heaven. These fluffy pumpkin pancakes get a tangy twist from sweet applesauce, then get smothered in dreamy cream cheese frosting. Perfect for lazy weekends or impressing your brunch squad.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– ½ tsp cinnamon
– ¼ tsp nutmeg
– ¼ tsp salt
– 1 cup pumpkin puree
– ½ cup unsweetened applesauce
– 1 large egg
– 2 tbsp brown sugar
– 1 tsp vanilla extract
– ¾ cup milk
– 4 oz cream cheese, softened
– 2 tbsp butter, softened
– 1 cup powdered sugar
– 1 tsp milk

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt in a large bowl.
2. In a separate bowl, combine 1 cup pumpkin puree, ½ cup unsweetened applesauce, 1 large egg, 2 tbsp brown sugar, and 1 tsp vanilla extract until smooth.
3. Gradually mix in ¾ cup milk until the wet ingredients are fully incorporated.
4. Pour the wet mixture into the dry ingredients and stir gently—just until combined, leaving some small lumps for fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour ¼ cup batter for each pancake onto the hot surface.
7. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
8. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
9. While pancakes cook, beat 4 oz softened cream cheese and 2 tbsp softened butter in a bowl until creamy.
10. Gradually add 1 cup powdered sugar and 1 tsp milk, mixing until the frosting is smooth and spreadable.
11. Stack warm pancakes and generously swirl cream cheese frosting over the top.

Ready to dive in? The pancakes are incredibly tender with a spiced pumpkin warmth, balanced by the subtle sweetness of applesauce. That cream cheese frosting adds a cool, tangy contrast that makes every bite irresistible—try drizzling with maple syrup or topping with toasted pecans for extra crunch.

Banana Applesauce Pancakes with Walnut Topping

Craving cozy breakfast vibes? These banana applesauce pancakes deliver fluffy perfection with zero refined sugar. Transform your morning routine with this wholesome twist on a classic.

Ingredients

– 1 cup all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– 1 large ripe banana, mashed
– ½ cup unsweetened applesauce
– 1 large farm-fresh egg
– ¾ cup whole milk
– 1 tablespoon pure maple syrup
– 1 teaspoon vanilla extract
– ½ cup chopped walnuts
– 2 tablespoons unsalted butter
– Pure maple syrup for serving

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt in a large mixing bowl.
2. Mash 1 large ripe banana thoroughly in a separate bowl until smooth.
3. Add ½ cup unsweetened applesauce, 1 large farm-fresh egg, ¾ cup whole milk, 1 tablespoon pure maple syrup, and 1 teaspoon vanilla extract to the mashed banana.
4. Whisk the wet ingredients until fully combined.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
6. Heat a non-stick skillet or griddle over medium heat and melt ½ tablespoon unsalted butter.
7. Pour ¼ cup batter for each pancake onto the hot surface.
8. Sprinkle 1 tablespoon chopped walnuts evenly over each pancake while the first side cooks.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Flip each pancake carefully using a spatula.
11. Cook the second side for 1-2 minutes until golden brown and cooked through.
12. Repeat with remaining batter, adding more butter to the skillet as needed.
13. Serve immediately with pure maple syrup.

Light, fluffy pancakes get incredible moisture from the banana-applesauce combo. The walnut topping adds satisfying crunch against the tender crumb. Drizzle generously with maple syrup for the ultimate sweet-savory breakfast experience.

Blueberry Applesauce Pancakes with Lemon Zest

Hear me out—these aren’t your average flapjacks. We’re talking fluffy, fruity clouds that’ll make your weekend brunch absolutely legendary. Get ready to level up your pancake game with this sweet-tart combo that’s about to go viral.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup creamy homemade-style applesauce
– ¾ cup fresh plump blueberries
– 2 large farm-fresh eggs
– 1 cup whole milk
– 2 tablespoons melted unsalted butter
– 1 tablespoon fresh lemon zest
– 2 teaspoons pure vanilla extract
– Butter or oil for cooking
– Pure maple syrup for serving

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt in a large mixing bowl.
2. In a separate bowl, beat 2 large farm-fresh eggs until frothy and pale yellow.
3. Stir in 1 cup creamy homemade-style applesauce, 1 cup whole milk, 2 tablespoons melted unsalted butter, 1 tablespoon fresh lemon zest, and 2 teaspoons pure vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together—don’t overmix, a few lumps are perfect for fluffy pancakes.
5. Gently fold in ¾ cup fresh plump blueberries, being careful not to burst them.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
7. Pour ¼ cup batter for each pancake, leaving space between them for spreading.
8. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
9. Flip pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
10. Repeat with remaining batter, greasing the pan between batches as needed.
11. Serve immediately with pure maple syrup.

Stack them high and watch the steam rise—these pancakes deliver tender crumb with bursts of juicy blueberries. The lemon zest cuts through the sweetness beautifully, while the applesauce keeps everything incredibly moist. Drizzle with warm maple syrup and maybe even some extra blueberries for that picture-perfect brunch moment that’s definitely worth the ‘gram.

Chocolate Chip Applesauce Pancakes

Kickstart your morning with these fluffy, chocolate-studded pancakes that transform basic breakfast into pure magic. Applesauce keeps them incredibly moist while adding subtle sweetness that plays perfectly with melty chocolate chips. Get ready to flip your breakfast game forever.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup creamy unsweetened applesauce
– ¾ cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– ½ cup semi-sweet chocolate chips
– Butter or oil for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt in a large mixing bowl.
2. In a separate bowl, beat 1 large farm-fresh egg until pale and frothy.
3. Stir in 1 cup creamy unsweetened applesauce, ¾ cup whole milk, and 2 tablespoons melted unsalted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together—don’t overmix, a few lumps are perfect for fluffy pancakes.
5. Gently fold in ½ cup semi-sweet chocolate chips, distributing them evenly throughout the batter.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
7. Test the pan’s temperature by sprinkling a few water droplets—they should sizzle and evaporate immediately.
8. Pour ¼ cup portions of batter onto the hot surface, leaving space between each pancake.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Flip carefully when the bottom is golden brown and cook for another 1-2 minutes until both sides are evenly browned.
11. Keep cooked pancakes warm in a 200°F oven while finishing the remaining batter—this prevents them from getting soggy.
12. Serve immediately while the chocolate chips are still warm and melty.

Stack them high and watch the chocolate ooze with every syrup drizzle. The applesauce creates an incredibly tender crumb that melts in your mouth, while the chocolate chips provide satisfying pockets of richness. Try topping with sliced bananas and a sprinkle of sea salt for the ultimate sweet-salty breakfast experience.

Peanut Butter Applesauce Pancakes with Jam Swirl

Absolutely obsessed with these peanut butter applesauce pancakes! A viral-worthy breakfast that combines creamy nut butter with fruity sweetness in every fluffy bite. Your morning routine just got a major upgrade.

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 1 cup creamy natural peanut butter
• ½ cup unsweetened applesauce
• 1 large farm-fresh egg
• 1 cup whole milk
• 2 tablespoons pure maple syrup
• ¼ cup strawberry jam
• 2 tablespoons unsalted butter

Instructions

1. Whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt in a large mixing bowl.
2. In a separate bowl, vigorously mix 1 cup creamy natural peanut butter, ½ cup unsweetened applesauce, 1 large farm-fresh egg, 1 cup whole milk, and 2 tablespoons pure maple syrup until fully combined.
3. Pour the wet ingredients into the dry ingredients and gently fold together until just incorporated—small lumps are perfect for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon unsalted butter until it sizzles but doesn’t brown.
5. Drop ¼ cup batter per pancake onto the hot surface, leaving space between each.
6. Immediately dollop ½ teaspoon strawberry jam onto each pancake and use a toothpick to create decorative swirls.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Carefully flip each pancake using a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
9. Repeat with remaining batter, adding more butter to the pan as needed to prevent sticking.
10. Serve immediately while warm and crispy-edged.

Zesty jam swirls melt into the peanut butter batter, creating pockets of fruity sweetness against the nutty, moist crumb. The applesauce keeps these impossibly tender while adding subtle spiced notes. Stack them high with extra jam drizzle or sandwich with sliced bananas for the ultimate breakfast treat.

Carrot Cake Applesauce Pancakes with Cream Cheese Drizzle

A breakfast game-changer that transforms classic carrot cake into fluffy, spiced pancakes with a tangy cream cheese finish. These pancakes deliver cozy fall flavors in every bite—perfect for lazy weekend mornings when you crave something special but want to keep it simple.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 cup unsweetened applesauce
– ¾ cup whole milk
– 1 large egg
– 2 tbsp brown sugar
– 1 tsp pure vanilla extract
– 1 cup finely grated carrots
– 4 oz softened cream cheese
– ¼ cup powdered sugar
– 2 tbsp whole milk
– Butter for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt in a large bowl.
2. In a separate bowl, combine 1 cup unsweetened applesauce, ¾ cup whole milk, 1 large egg, 2 tbsp brown sugar, and 1 tsp pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently—just until combined with some lumps remaining.
4. Fold in 1 cup finely grated carrots until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter, swirling to coat the surface.
6. Drop ¼ cup portions of batter onto the hot surface, spacing them about 2 inches apart.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
9. While pancakes cook, beat 4 oz softened cream cheese with ¼ cup powdered sugar and 2 tbsp whole milk until smooth and drizzle-able.
10. Stack warm pancakes on plates and drizzle generously with the cream cheese mixture.

These pancakes stay incredibly moist from the applesauce and carrots, with the cream cheese drizzle cutting through the warm spices. Serve them stacked high with extra grated carrots on top for crunch, or with crispy bacon on the side for a sweet-savory twist.

Gingerbread Applesauce Pancakes with Molasses Syrup

Nailing the perfect fall breakfast just got easier. These gingerbread-spiced pancakes deliver cozy vibes in minutes—fluffy, warmly spiced, and drenched in that deep molasses syrup you crave.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– 1 tsp ground ginger
– 1 tsp cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– 1 cup smooth applesauce
– 1 large egg
– 2 tbsp dark molasses
– 1 cup milk
– 2 tbsp melted butter
– ½ cup pure maple syrup
– 2 tbsp additional dark molasses for syrup
– 1 tsp vanilla extract
– Butter or oil for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp ground cloves, and ¼ tsp salt in a large bowl.
2. In a separate bowl, beat 1 large egg until frothy.
3. Stir 1 cup smooth applesauce, 2 tbsp dark molasses, 1 cup milk, and 2 tbsp melted butter into the beaten egg.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—lumps are fine. Tip: Overmixing makes pancakes tough.
5. Heat a nonstick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour ¼ cup batter for each pancake onto the hot surface.
7. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
8. Flip pancakes and cook for another 1–2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
9. While pancakes cook, combine ½ cup pure maple syrup, 2 tbsp additional dark molasses, and 1 tsp vanilla extract in a small saucepan.
10. Warm the syrup mixture over low heat for 3–4 minutes, stirring until smooth. Tip: Don’t boil—just warm to preserve flavor.
11. Stack cooked pancakes on plates and drizzle generously with the warm molasses syrup.

Serve these immediately while hot and steamy. The pancakes stay incredibly moist from the applesauce, with a tender crumb that soaks up every drop of that spiced syrup. Try topping with toasted pecans or a dollop of whipped cream for extra decadence—perfect for lazy weekend mornings or holiday brunch spreads.

Oatmeal Raisin Applesauce Pancakes

Tired of boring breakfasts? Transform your morning with these fluffy oatmeal raisin applesauce pancakes. They’re packed with cozy spices and sweet bursts in every bite—no fancy skills required.

Ingredients

– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp fine sea salt
– 2 large farm-fresh eggs
– 1 cup creamy unsweetened applesauce
– 1 cup whole milk
– 2 tbsp pure maple syrup
– 2 tbsp melted unsalted butter
– ½ cup plump raisins

Instructions

1. Whisk together 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, and ½ tsp fine sea salt in a large bowl.
2. Crack 2 large farm-fresh eggs into a separate bowl and beat until frothy.
3. Stir in 1 cup creamy unsweetened applesauce, 1 cup whole milk, 2 tbsp pure maple syrup, and 2 tbsp melted unsalted butter until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just incorporated—do not overmix. Tip: A few lumps keep pancakes tender.
5. Fold in ½ cup plump raisins evenly throughout the batter.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
7. Pour ¼ cup batter for each pancake onto the hot surface.
8. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Tip: Wait for those bubbles—they signal perfect flip timing.
9. Flip each pancake and cook for another 1–2 minutes until golden brown and cooked through.
10. Repeat with remaining batter, adjusting heat if pancakes brown too quickly. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Keep these golden stacks warm and watch them disappear. The tender oats and juicy raisins create a chewy-meets-fluffy texture, while cinnamon and applesauce add cozy sweetness without being overly rich. Drizzle with extra maple syrup or top with sliced apples for a fall-inspired twist that’s as fun to make as it is to eat.

Strawberry Applesauce Pancakes with Whipped Cream

Unlock your weekend brunch game with these fluffy strawberry applesauce pancakes. They’re sweet, tangy, and ridiculously easy to whip up—your taste buds will thank you.

Ingredients

– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/4 tsp fine sea salt
– 1 cup creamy strawberry applesauce
– 1 large farm-fresh egg
– 1/2 cup whole milk
– 2 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup heavy whipping cream
– 2 tbsp granulated sugar
– 1 tsp fresh lemon juice
– Butter or oil for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/4 tsp fine sea salt in a large bowl.
2. In a separate bowl, beat 1 large farm-fresh egg until frothy.
3. Stir in 1 cup creamy strawberry applesauce, 1/2 cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix to keep pancakes tender.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup batter per pancake onto the hot surface.
7. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
8. Flip each pancake and cook for another 1–2 minutes until golden brown and cooked through.
9. While pancakes cook, chill a mixing bowl and beaters in the freezer for 5 minutes.
10. Pour 1 cup heavy whipping cream, 2 tbsp granulated sugar, and 1 tsp fresh lemon juice into the chilled bowl.
11. Whip on high speed for 3–4 minutes until stiff peaks form—stop whipping immediately to avoid overbeating.
12. Stack warm pancakes high and top generously with freshly whipped cream.
So fluffy and fruity, these pancakes deliver a burst of strawberry-apple goodness in every bite. Serve them stacked tall with extra whipped cream and a drizzle of maple syrup for the ultimate brunch centerpiece.

Almond Butter Applesauce Pancakes with Sliced Almonds

Kickstart your morning with these protein-packed pancakes that blend nutty richness with fruity sweetness. They whip up in minutes and deliver that perfect fluffy texture everyone craves. Get ready to upgrade your breakfast game instantly.

Ingredients

– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 2 tablespoons granulated sugar
– 1 cup creamy almond butter
– ¾ cup unsweetened applesauce
– 1 large farm-fresh egg
– ¾ cup whole milk
– 1 teaspoon pure vanilla extract
– 2 tablespoons unsalted butter
– ¼ cup sliced almonds

Instructions

1. Whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, and 2 tablespoons granulated sugar in a large mixing bowl.
2. In a separate bowl, vigorously stir 1 cup creamy almond butter with ¾ cup unsweetened applesauce until completely smooth.
3. Crack 1 large farm-fresh egg into the almond butter mixture and beat until fully incorporated.
4. Pour in ¾ cup whole milk and 1 teaspoon pure vanilla extract, then mix until the wet ingredients are fully combined.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—do not overmix.
6. Melt 1 tablespoon unsalted butter on a griddle or large non-stick skillet over medium heat (350°F).
7. Drop ¼ cup portions of batter onto the hot surface, spacing them 2 inches apart.
8. Sprinkle each pancake with a generous pinch of sliced almonds before flipping.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Flip each pancake carefully and cook for another 2 minutes until golden brown on both sides.
11. Transfer cooked pancakes to a wire rack to prevent sogginess.
12. Repeat with remaining batter, adding more butter to the skillet as needed.

Light, fluffy stacks emerge with crispy almond edges and a subtle sweetness from the applesauce. The almond butter creates a moist crumb that pairs perfectly with maple syrup or a dollop of Greek yogurt. Try layering them with fresh banana slices for an extra flavor boost that’ll keep you coming back for more.

Summary

Brimming with cozy autumn flavors, these 18 applesauce pancake recipes offer the perfect shortcut to fluffy, spiced breakfast perfection. We hope you’ll whip up a batch, share your favorite in the comments below, and pin this roundup to your Pinterest boards to save for your next cozy morning!

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