Banana Applesauce Pancakes (No Eggs, Milk or Butter)

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These Banana Applesauce Pancakes are soft, fluffy and packed with naturally sweet banana flavor using just 7 simple pantry ingredients. No milk, butter or eggs are required, making them perfect for busy mornings, unexpected empty-fridge moments or anyone looking for an easy dairy-free and egg-free breakfast.

The mashed banana and applesauce work together to create tender, flavorful pancakes that cook up perfectly in just minutes. Whether you're making breakfast for your family or a quick stack just for yourself, this is one of those reliable recipes you'll come back to again and again.

I've made these pancakes countless mornings over the years, and I'm still amazed at how light and fluffy they turn out without any eggs or dairy.

Bananas and applesauce do more than add flavor. They also provide moisture and help bind the batter, making it possible to create fluffy pancakes without eggs or dairy.

Syrup being drizzled over a stack of pancakes, sitting next to two bananas.

Why I Love This Recipe

We seem to run out of eggs or milk at the worst possible times. If you've ever found yourself craving pancakes without the usual ingredients, this recipe has you covered. It's also a great option if you're avoiding dairy or eggs for any reason.

Made with just 7 simple pantry ingredients. You may already have everything you need to make a batch.
Naturally sweet from ripe bananas and applesauce. They add flavor and moisture without relying on butter or dairy.
A great way to use up ripe bananas. Instead of tossing overripe bananas, turn them into a delicious breakfast.
Ready in minutes. Perfect for busy weekday mornings or a slow weekend breakfast.
Soft, fluffy pancakes every time. The thick batter cooks up light and tender with no eggs, milk or butter required.
Easy to customize. Stir in chocolate chips, blueberries, chopped nuts or a sprinkle of cinnamon to make them your own.

Recipe Ingredients

Ingredients in colorful bowls on a counter.

All-purpose flour – Creates soft, fluffy pancakes every time. A measure-for-measure gluten-free flour blend should also work well if needed.

Granulated sugar – Adds just a touch of sweetness. Feel free to reduce the amount slightly if your bananas are extra ripe.

Baking powder – Gives the pancakes their light, fluffy texture. Make sure your baking powder is fresh for the best rise.

Salt – Balances the sweetness and enhances the overall flavor.

Ripe bananas – The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots.

Applesauce – Applesauce works together with the bananas to add moisture, sweetness and tenderness while replacing the eggs, milk and butter. Homemade applesauce or store-bought, sweetened or unsweetened all work well.

Vanilla extract – Adds warm, cozy flavor. You can omit it if needed, but I recommend including it for the best-tasting pancakes.

How To Make Banana Applesauce Pancakes

Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder and salt until well combined.

Mix the wet ingredients. In a large bowl, stir together the mashed bananas, applesauce and vanilla extract until smo

Make the batter. Gradually add the dry ingredients to the wet ingredients. stirring just until no dry streaks remain. Avoid overmixing.

Don't overmix. Stir just until no dry streaks remain.

Heat the skillet. Place a large skillet or griddle over medium-low heat and coat generously with cooking spray

Cook the pancakes. Scoop 1/4 cup of batter onto the hot skillet for each pancake. Because the batter is thick, gently spread it into a circle with the back of a spoon. Cook for 1 to 2 minutes per side, or until golden brown and cooked through.
Repeat and serve. Continue with the remaining batter, spraying the skillet with cooking spray before each batch if needed. Serve warm with butter, maple syrup and sliced bananas or your favorite pancake toppings.

Prep Applesauce Banana Pancakes Ahead of Time

These pancakes are perfect for meal prep! Make a batch ahead of time and enjoy a quick homemade breakfast all week long.

Cook the pancakes as directed and let them cool completely.
Store them in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 20 to 30 seconds per pancake or warm them in a toaster or toaster oven until heated through.
For longer storage, freeze the cooled pancakes in a freezer-safe bag with parchment paper between each pancake. They will keep well for up to 3 months.

Recipe Notes

Expect a thick batter. Use the back of a spoon to gently spread each scoop into a circle after adding it to the hot skillet.
Don't overcook the pancakes. The centers will be extra moist because of the bananas and applesauce. As long as the outsides are golden brown and the batter is set, they're done.
Cook over medium-low heat. These pancakes need a little extra time to cook through, so keeping the heat low helps prevent the outsides from browning too quickly.
Make mini pancakes. Use about 2 tablespoons of batter per pancake for kid-friendly, bite-sized pancakes.
Store leftovers properly. Refrigerate cooled pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the microwave, toaster or toaster oven until warmed through.

Easy Pancake Toppings

These banana applesauce pancakes are delicious on their own, but they're even better with your favorite toppings.

Classic: Butter and pure maple syrup.
Fresh fruit: Sliced bananas, strawberries, blueberries, raspberries or chopped apples.
Warm fruit toppings: Apple topping, berry compote or fruit puree.
Sweet treats: A dusting of powdered sugar, whipped cream or a sprinkle of mini chocolate chips.
Nut butters: Peanut butter, almond butter or cashew butter for extra protein and flavor.
A little indulgence: Nutella, cookie butter or a drizzle of caramel sauce.

Best Temperature for Cooking Pancakes

Cook pancakes over medium-low heat for the best results. If you're using an electric griddle, set it to 350 to 375°F. Lower heat allows the centers to cook through before the outsides become too dark.

Stack of fluffy pancakes with a pat of butter and syrup being drizzled over top and down sides.

FAQ

Can I freeze banana applesauce pancakes?

Yes! Let the pancakes cool completely, then freeze them in a freezer-safe bag with parchment paper between each pancake for up to 3 months. Reheat in the microwave, toaster or toaster oven.

Can I use frozen bananas?

Yes. Let frozen bananas thaw completely, then drain off any excess liquid before mashing them into the batter.

Can I make these pancakes gluten-free?

Yes. A measure-for-measure gluten-free flour blend should work well in place of all-purpose flour.

Why are my pancakes gummy?

The batter is naturally thicker and moister because of the bananas and applesauce. To keep the pancakes light and fluffy, avoid overmixing the batter and cook them over medium-low heat until the centers are set.

Are these banana applesauce pancakes vegan?

Yes! As written, this recipe contains no eggs, milk or butter, making it a great vegan pancake option. Just be sure to serve them with vegan-friendly toppings if needed.

When should I flip the pancakes?

Flip the pancakes when the edges look set and bubbles begin to form on the surface. Cook the second side until golden brown and the centers are cooked through.

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