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Fluffy, tender apple cinnamon pancakes are a cozy, crowd-pleasing fall breakfast- loaded with real apple (and no eggs or dairy) & optional maple syrup and sauteed apple topping!
Why You’ll Love This Recipe
When fall rolls around, two iconic flavor duos arrive: pumpkin & spice and apple and cinnamon. I’ve already shared plenty of delicious pumpkin recipes (refer to these 24 easy vegan canned pumpkin recipes), tender apple cinnamon bread, apple cinnamon waffles, and now apple cinnamon pancakes – also free from eggs and dairy (not that you can tell).
In this easy recipe for apple cinnamon pancakes, fresh apple is cooked directly in the cinnamon-spiced batter. They’re a little crispy outside, soft and fluffy inside, loaded with apple, and a warm, comforting addition to your breakfast/brunch table. Load them up with your favorite toppings like maple syrup and toasted nuts, or even a sweet sauteed apple topping (check FAQs) for the perfect fall morning treat.
Looking for more vegan fall breakfast ideas? Try my easy vegan pumpkin pancakes, sweet potato muffins, or a one-pan root vegetable hash.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
What Are The Best Apples For Pancakes?
As I’m folding the apples into the batter in this apple cinnamon pancakes recipe, it’s important to use crisp apples that hold their shape:
- Granny Smith: It’s tart and crisp, with great contrast to the pancake sweetness.
- Braeburn: A little less tart but also nice and firm.
- Honey Crisp/Pink Lady: Also nice and crisp, but with a sweeter flavor.
- Fuji: Sweet and juicy, but still won’t fall apart in the batter.
Recipe Variations and Add-Ins
- Nutmeg: Just a pinch enhances the warmth in these cinnamon apple pancakes.
- Maple extract: Just a splash.
- Oats: Add more fiber and filling power by replacing up to 50% flour with oat flour.
- Mix–ins: Add extra texture and flavor to the cinnamon apple pancakes recipe with:
- Raisins, cranberries, or chopped dates
- Chopped nuts (walnuts, pecans, almonds, etc.)
- Candied ginger, finely chopped
- Shredded coconut
- Dairy-free chocolate chips
How to Make Apple Cinnamon Pancakes
Step 1: First, optionally peel, then dice the apple into ½-inch pieces. Then, whisk the plant-based milk and apple cider vinegar in a large bowl until it curdles (like buttermilk). Add the oil, applesauce, vanilla extract, and sugar, and whisk until the sugar has mostly dissolved.
Step 2: Add the oil, applesauce, vanilla extract, and sugar, and whisk until the sugar has mostly dissolved.
Alternatively, shred the apples for more distribution in the batter – your choice.
Step 3: In a separate medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Add this to the wet ingredients and mix until ¾ combined (you should still see some dry ingredients). Carefully fold in the apples and mix until only just combined.
Step 4: Heat a non-stick pan/griddle over medium heat and brush/spray it with oil. Scoop ¼ cup portions of the applesauce pancake batter onto the pan, using the bottom of the measuring cup to slightly flatten the thick batter.
Be careful not to overwork the pancake batter – a few small lumps are fine.
Step 5: Cook until the edges are golden and dry, and bubbles form on top. Flip and cook until golden brown underneath (2-4 minutes per side). Repeat with the remaining batter, then serve and enjoy!
Transfer cooked pancakes, spread side by side, to a lidded container and put in oven at 200F/95C to keep them warm.
FAQs
You can prepare the batter for vegan applesauce pancakes a day or two in advance, minus the leavening agents and apple. Bring it to room temp for 20 minutes, fold in the remaining ingredients, and cook.
Use a 1:1 ratio of all-purpose gluten-free flour instead of wheat flour. Gluten-free, vegan apple cinnamon pancakes may not be as fluffy, but should work.
Yes! To make sauteed cinnamon apples: for pancakes per 1 diced apple, use 1 tbsp brown sugar/maple syrup (adjust to taste) and ¼ tsp cinnamon. Simmer in a pan with 1 tbsp vegan butter/coconut oil, over medium heat, until tender (4-7 minutes).
Pro Recipe Tips
- Use the right apples: Use firm, crisp, tart, or sweet-tart apples (like Granny Smith, Braeburn, or Honeycrisp) for the best flavor and texture.
- Don’t overmix the batter: Otherwise, the pancakes will be dense and rubbery. If you think you’ve overworked it, rest the batter for 20-30 minutes to relax the gluten.
- Preheat the pan: So the cinnamon and apple pancakes cook evenly and don’t soak up excess oil.
- Test a pancake: That way, you can test the temperature/ cooking time (if it’s too hot, the outside burns before the middle cooks. If it’s not hot enough, the pancake cooks too slowly and absorbs fat).
What To Serve With Apple Cinnamon Pancakes
- A pat of vegan butter (or vegan cinnamon butter)
- Maple syrup/vegan date caramel sauce
- Vegan whipped cream or vegan yogurt
- More apples – sauteed apples (check FAQs)/apple compote
- Fresh fruit – like banana or berries
- A scoop of vegan vanilla ice cream (or vegan pecan/caramel ice cream)
- Toasted pecans or walnuts
Storage Instructions
Store: Store the cooled vegan apple pancakes in an airtight container, layered with parchment paper (to avoid sticking), for 4-5 days.
Freeze: Spread across a tray, not touching, flash freeze until solid, then transfer to a Ziplock/Stasher bag for up to 3 months. Reheat from frozen or thaw overnight in the fridge first.
Reheat: Microwave 1-3 pancakes (30-40 seconds from chilled, 1-2 mins from frozen), in a toaster (use defrost setting if frozen), or reheat large amounts in an oven, wrapped in foil (8-10 mins at 350F/180C. Add a few minutes if frozen).
Apple Cinnamon Pancakes
Equipment
Ingredients
- 1 cup of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar
- 3 tablespoons of neutral oil plus more for cooking
- 1 (3.9-ounce) pack of unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons of brown sugar
- 1 cup of all-purpose flour
- 1 ½ teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2 teaspoons of cinnamon
- 1 large Granny Smith apple ½ inch diced
Instructions
- In a large bowl, whisk the plant-based milk and apple cider vinegar until the plant-based milk begins to thicken and it becomes vegan buttermilk. Add the oil, applesauce, vanilla extract, and sugar. Whisk until the sugar is mostly dissolved. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the bowl with the wet ingredients. Stir until just combined and you still see some of the dry ingredients.
- Fold in the apples and mix just until you no longer see any of the dry ingredients. Do not overmix.
- Over medium heat, heat a non-stick pan, and lightly oil it.
- Using a ¼ measuring cup, scoop the batter into the pan. The batter will be thick. Use the bottom of the measuring cup to slightly flatten and shape the pancake.
- Cook each side for 2 to 4 minutes, depending on how golden you like your pancakes. A good indicator that the pancake is ready to be flipped is when the edges are looking dryer.
- Transfer the pancakes to a large container with a lid to keep them warm.
- Repeat the process until you have used all of the batter.
Notes
- Use the right apples: Use firm, crisp, tart, or sweet-tart apples (like Granny Smith, Braeburn, or Honeycrisp) for the best flavor and texture.
- Don’t overmix the batter: Otherwise, the pancakes will be dense and rubbery. If you think you’ve overworked it, rest the batter for 20-30 minutes to relax the gluten.
- Preheat the pan: So the cinnamon and apple pancakes cook evenly and don’t soak up excess oil.
- Test a pancake: That way, you can test the temperature/ cooking time (if it’s too hot, the outside burns before the middle cooks. If it’s not hot enough, the pancake cooks too slowly and absorbs fat).
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
