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5 from 1 vote

Banana Applesauce Pancakes (No Eggs, Milk or Butter)

These soft, fluffy banana applesauce pancakes are made with just 7 simple ingredients and no eggs, milk or butter. They're an easy pantry-friendly breakfast that's perfect for busy mornings, meal prep or using up ripe bananas.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: applesauce, applesauce pancakes, banana applesauce pancakes, banana pancakes, bananas, breakfast recipe, dairy-free pancakes, easy pancake recipe, eggless pancakes, fluffy pancakes, pancakes, pancakes without eggs, pancakes without milk, vegan pancakes
Servings: 3

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 bananas ripe, mashed
  • 1 cup applesauce
  • 1 tsp vanilla extract

Instructions

  • In a medium bowl, combine flour, sugar, baking powder and salt. Mix well.
  • In a large bowl, combine the mashed banana, applesauce and vanilla extract. Stir until smooth. Gradually add the flour mixture, stirring until batter is free of lumps.
  • Place a skillet over medium-low heat and spray generously with cooking spray. Add the batter to the hot skillet in 1/4-cup increments. Use the back of a spoon to flatten the batter (it will be thick) and shape it into a circle. Cook for about 1 minute per side or until batter has cooked all the way through.
  • Repeat until the batter is gone, spraying the skillet with cooking spray before each new batch. Spread butter over warm pancakes and pour syrup over the tops.

Notes

  • For the fluffiest pancakes, stir the batter just until combined. Overmixing can make the pancakes dense.
    The batter will be thick. Use the back of a spoon to gently spread each scoop into a circle after adding it to the skillet.
  • Cook over medium-low heat to allow the centers to cook through without over-browning the outsides.
  • The pancakes will have a softer, moister texture than traditional pancakes because of the bananas and applesauce.
  • The riper the bananas, the sweeter and more flavorful the pancakes will be.
  • Refrigerate leftover 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.