Applesauce Pancakes

Mindsmaking

A stack of golden-brown applesauce pancakes topped with fresh apple slices and a drizzle of maple syrup. These soft and fluffy pancakes are naturally sweetened with applesauce, making them a healthy and tasty breakfast option.
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Written by Kenny Ekerin

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Fact Checked by Mindsmaking Professionals

4th, June, 2025

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These light, fluffy Applesauce Pancakes are a quick, easy, and nutritious breakfast for the whole family. Perfect for busy mornings, they’re ideal for babies, toddlers, and adults alike, offering a delicious meal everyone will enjoy!

Mindsmaking

A stack of golden-brown applesauce pancakes topped with fresh apple slices and a drizzle of maple syrup. These soft and fluffy pancakes are naturally sweetened with applesauce, making them a healthy and tasty breakfast option.

Reasons to Love These Applesauce Pancakes 


Naturally Sweetened: Made with applesauce, they have a natural sweetness without added sugars, making them safe and healthy for babies and toddlers.


Soft and Easy to Eat: The texture is soft and tender, perfect for babies developing their chewing skills, as well as for toddlers and adults who enjoy a fluffy pancake.


Nutritious Ingredients: With eggs, yoghurt, and applesauce, they offer a balanced mix of protein, fibre, and essential nutrients like calcium, supporting growth and development for young children.


Adaptable for Dietary Needs: They can be made dairy-free, gluten-free, or egg-free, catering to different family dietary restrictions without sacrificing taste or texture.


Family-Friendly Recipe: They’re easy to prepare with minimal ingredients, making them convenient for busy mornings. Plus, the whole family can enjoy them with various toppings or mix-ins to suit individual preferences.


Freezer-Friendly: They store well in the freezer, making them a convenient, quick breakfast option for busy families.

Applesauce Pancakes Recipe 


Ingredients:


  • 1 cup unsweetened applesauce.
  • 2 eggs.
  • 2 tbsp plain yoghurt.
  • 1 cup all-purpose flour.
  • 1 tsp baking powder.
  • Optional: a pinch of cinnamon or a drop of vanilla extract for added flavour.
Applesauce Pancakes recipe for babies 6 months and older, made with ingredients like: applesauce, flour, plain yoghurt, baking powder, and egg. A healthy and easy-to-make nutritious homemade baby food recipe designed by Mindsmaking.

Instructions


1. Prepare the Batter: In a mixing bowl, add 1 cup of applesauce, 2 eggs, and 2 tablespoons of plain yogurt. Use a whisk or fork to stir everything until smooth and well combined.

"Step-by-step applesauce pancake batter preparation with eggs, applesauce, and yogurt in a white mixing bowl"

2. Add Dry Ingredients: Add 1 cup of flour and 1 teaspoon of baking powder to the bowl. Stir gently until the dry ingredients are just incorporated into the wet ingredients. Be careful not to overmix; it's okay if there are a few small lumps, as overmixing can make the pancakes tough.

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"Adding flour and baking powder to applesauce pancake batter and mixing to a smooth consistency in a white bowl"

3. Heat the Pan: Place a nonstick skillet or griddle over medium heat. If needed, lightly grease the pan with butter or a few drops of oil.


4. Cook the Pancakes: Use a tablespoon or ¼ measuring cup to pour small amounts of batter onto the skillet. This will create small, toddler-friendly pancakes, or you can make larger ones if desired. 


Cook for 2–3 minutes on one side, or until bubbles form on the surface and the edges start to set. Carefully flip the pancakes and cook for another 1–2 minutes on the other side, until golden brown and cooked through.

Cooking of the pancake

5. Serve: Let the pancakes cool slightly before serving them to babies or toddlers. For little ones, serve plain or add a dollop of yogurt, a sprinkle of cinnamon, or some fresh fruits.

A stack of golden-brown applesauce pancakes topped with fresh apple slices and a drizzle of maple syrup. These soft and fluffy pancakes are naturally sweetened with applesauce, making them a healthy and tasty breakfast option.

Tips for Success 


Use Fresh Ingredients: Make sure your baking powder is fresh, as it helps the pancakes rise and become fluffy. Check the expiration date; if it’s been open for a while, you might want to get a new container for the best results.


Don’t Overmix the Batter: When adding the flour and baking powder, gently stir until combined. Overmixing will activate the gluten in the flour, which can make pancakes dense and tough. It’s fine if there are a few small lumps in the batter.


Adjust Batter Thickness: Depending on the type of flour and yoghurt you use, the batter may be too thick or too thin. If it’s too thick, add a small splash of milk or water to thin it slightly. If it’s too thin, sprinkle in a bit more flour. The batter should be thick enough to hold its shape when poured onto the skillet, but still spread easily.


Use Medium Heat for Cooking: Pancakes cook best on medium heat. If the pan is too hot, the outside will brown too quickly, leaving the inside undercooked. If you find they’re browning too fast, reduce the heat slightly.


Wait for Bubbles Before Flipping: For a perfectly cooked pancake, wait until you see bubbles forming on the surface and the edges look set before flipping. This ensures the pancake has cooked enough on one side and will flip without sticking.


Cook in Batches: If you’re making pancakes for the whole family, cook them in batches and keep them warm in a low-temperature oven (around 200°F/90°C) until you’re ready to serve.


Make Them Fun for Kids: Use small moulds or cookie cutters to shape the pancakes into fun shapes. This can make breakfast more exciting for toddlers and older kids. You can also add a few fresh apple slices to add flavour and texture.


Make It Your Own: If you're making these for older kids and adults, feel free to add a pinch of cinnamon, nutmeg, or vanilla extract to the batter for extra flavour. You could also mix some finely grated apple for added texture and flavour.

Substitutions and Additions 


Flour: For a healthier option, substitute half or all of the all-purpose flour with whole wheat flour to increase fibre, though this will make the pancakes slightly denser. For a gluten-free version, use a gluten-free all-purpose flour blend.


Eggs: For egg-free or vegan pancakes, replace each egg with a ‘flax egg’ (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until it gels) or a ‘chia egg’ (1 tablespoon chia seeds mixed with 3 tablespoons water). You could also use 1/4 cup extra applesauce or mashed banana per egg, yielding a denser but still tasty pancake.


Yoghurt: For dairy-free pancakes, substitute with coconut, almond, or soy yoghurt. Alternatively, you could use buttermilk, regular milk, or any plant-based milk (like almond, oat, or soy) instead of yoghurt; adjust the amount to achieve the desired consistency.


Baking Powder: If you’re out of baking powder, use 1/4 teaspoon baking soda and add 1/2 teaspoon of vinegar or lemon juice to the wet ingredients to help the pancakes rise.


Applesauce: For a flavour twist, try mashed banana or pumpkin puree instead of applesauce, which will add a unique taste and seasonal flair.


Spices: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg for a warm, comforting flavour. For a fall-inspired variation, try 1/2 teaspoon of pumpkin spice blend.


Sweeteners: For older children and adults, add 1–2 tablespoons of maple syrup or honey to the batter. Alternatively, mixing in 1/2 a mashed banana can naturally increase sweetness without added sugar.


Fruit Mix-Ins: Add 1/4 cup grated apple for extra texture and natural sweetness. Fresh or frozen blueberries are also a delicious addition; fold in a handful for bursts of fruit flavour in each bite.


Vanilla Extract: A 1/2 teaspoon of vanilla extract can add a subtle, complementary layer of flavour.


Oats: To increase fibre and texture, add 2–3 tablespoons of rolled oats. Let the batter rest for a few minutes to soften the oats before cooking.


Chocolate Chips: For older kids, a small handful of mini chocolate chips in the batter creates a delightful sweetness that pairs surprisingly well with applesauce and cinnamon.


Toppings: For a delicious apple-themed breakfast, serve with a dollop of yoghurt, a spread of almond or peanut butter, or sautéed diced apples sprinkled with cinnamon.

Serving Suggestions 


For babies: Cut the pancakes into small, bite-sized pieces, and serve them plain or with a little dollop of yoghurt on the side. The pancakes are naturally sweetened with applesauce, making them delicious without adding toppings.


For babies and toddlers: Serve with a spread of nut butter (like almond or peanut butter) for added protein or drizzle a bit of unsweetened yoghurt over the top. You could also add a few fresh berries or thin slices of banana on the side for extra colour and nutrition.


For older kids and adults: Drizzle pancakes with a small amount of pure maple syrup or honey, and sprinkle cinnamon. Fresh fruit such as sliced apples, strawberries, or blueberries pairs well. You could also add a dollop of whipped cream or a spoonful of ricotta cheese for extra creaminess.


For a cosy fall-inspired breakfast: Top the pancakes with warm sautéed apples and cinnamon. To make this, sauté diced apples in a bit of butter (or coconut oil) with a sprinkle of cinnamon until soft, then spoon them over the pancakes.


For a fun, kid-friendly pancake bar: Serve the pancakes alongside small bowls of toppings like Greek yoghurt, sliced bananas, nut butter, fresh berries, chocolate chips, and chopped nuts. Let everyone customise their own pancake stack with their favourite toppings!

How to Store


In the Refrigerator: Let the pancakes cool completely, then stack them with small sheets of parchment paper in between to prevent sticking. Place the stacked pancakes in an airtight container and store in the refrigerator for up to 3 days. When you’re ready to eat them, reheat in the microwave for 15-30 seconds, or warm them in a skillet over low heat.


In the Freezer: To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze for 1-2 hours until solid. Once frozen, transfer them to a freezer-safe bag or an airtight container, placing parchment paper between layers if needed. They can be stored in the freezer for up to 3 months.


Reheating Frozen Pancakes: Reheat directly from frozen. For a quick option, microwave each pancake for about 20-30 seconds or until warmed. Alternatively, reheat them in a toaster or skillet over low heat until they’re heated and slightly crispy.

Equipment 


Nutrition Guide


  • CALORIES: 240KCAL



  • PROTEIN: 7G


  • FAT: 6G



  • POTASSIUM:225MG


  • FIBRE: 2G


  • SUGAR: 12G




  • CALCIUM: 30MG


  • IRON: 1.4MG


Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

Can I make these pancakes without eggs?

Yes! For an egg-free or vegan version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup of additional applesauce or mashed banana per egg. These substitutes yield slightly denser but still delicious pancakes.

Can I make these gluten-free?

Absolutely. Just swap the all-purpose flour for a gluten-free all-purpose flour blend.

What’s a good dairy-free substitute for yoghurt?

You can use coconut, almond, or soy yogurt. Alternatively, any plant-based milk (like oat or almond) can work in place of yogurt—just adjust the batter's thickness as needed.

Is this recipe safe for babies?

Yes, these pancakes are naturally sweetened with applesauce and contain no added sugar, making them baby-friendly. The soft texture is great for little ones learning to chew. Serve plain or with a bit of yoghurt or soft fruit.

Can I prepare the batter ahead of time?

It’s best to cook the batter right after mixing to keep the pancakes fluffy. If you want to prep ahead, mix the wet and dry ingredients separately and combine just before cooking.

How do I store leftover pancakes?

Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Place parchment paper between each pancake to prevent sticking. You can also freeze them for up to 3 months.

What’s the best way to reheat them?

From the fridge, microwave for 15–30 seconds or warm in a skillet over low heat. From frozen, microwave for 20–30 seconds, toast them, or reheat in a pan until warmed through.

How can I make the pancakes fluffier?

Use fresh baking powder, avoid overmixing the batter, and cook on medium heat. Flip only after bubbles form on the surface and the edges look set.

Can I add different flavours or mix-ins?

Definitely! Try cinnamon, nutmeg, or vanilla extract for extra flavor. For a fun twist, you can also fold in grated apple, mashed banana, blueberries, rolled oats, or even a handful of chocolate chips.

What toppings work well for kids?

Set up a DIY pancake bar with Greek yogurt, nut butters, sliced fruit, berries, chopped nuts, or chocolate chips. To keep it exciting, you can also make fun shapes using cookie cutters.

Can I use a banana instead of applesauce?

Yes, mashed banana is a great substitute and adds a slightly richer, sweeter flavor..

Are these pancakes freezer-friendly?

They sure are. Cool them completely, freeze in a single layer, then transfer to a bag or container. Reheat them from frozen for a quick, easy breakfast.

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