Applesauce Pancakes

Anytime I find myself with a bunch of apples, I love to make a big batch of homemade applesauce. It’s a great snack all on its own, but it’s also the key ingredient in many delicious treats, like applesauce cake, apple spice blondies, and, maybe my favorite of all, these applesauce pancakes. I can’t even begin to tell you how popular these are around my house!

The applesauce adds moisture so the pancakes turn out soft and tender. It also makes them sweet without having to stir in much extra sugar! Cooked in lots of butter and topped with even more butter and applesauce, plus a drizzle of maple syrup, they’re my idea of the dreamiest fall breakfast. Simple, cozy, and perfectly spiced—you’re gonna love ‘em!

P.S. You can absolutely use store-bought applesauce if you don’t have homemade! Either will work just fine.

Can you make applesauce pancakes ahead of time?

Yes! Cooked pancakes can be cooled completely and stored in an airtight container in the fridge for up to 2 days. You can also freeze the pancakes for up to 2 months. Arrange the pancakes in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Reheat refrigerated or frozen pancakes (there’s no need to thaw them first!) in a 300-degree Fahrenheit oven for 5 to 10 minutes, or microwave them in short intervals until warmed through.

How long does applesauce pancake batter last in the refrigerator?

The batter can be covered and refrigerated overnight, but the baking powder will lose some of its leavening power as it sits, so the pancakes may not rise as well. For the lightest, fluffiest pancakes, it’s best to cook the batter shortly after mixing. Avoid freezing the batter altogether.

If you want to get a head start on the batter, mix the dry ingredients and the wet ingredients in separate bowls. Cover and refrigerate the wet mixture, and keep the dry mixture in an airtight container at room temperature. Combine the two just before cooking the pancakes.