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These fluffy apple cinnamon pancakes are loaded with diced fresh apple and warm cinnamon, with crisp golden edges and a soft, tender middle. They’re made without eggs or dairy, so they’re 100% vegan, and they’re ready in 30 minutes for a fall breakfast the whole family will love.
When fall rolls around, apple and cinnamon is one of my favorite flavor duos. I’ve already shared tender apple cinnamon waffles and a whole list of vegan canned pumpkin recipes, and these apple pancakes without eggs are my new go-to for slow weekend mornings.
Looking for more vegan fall breakfast ideas? Try my easy vegan pumpkin pancakes, sweet potato muffins, or one-pan root vegetable hash.
Quick Glance
- Recipe Name: Vegan Apple Cinnamon Pancakes
- Why You’ll Love It: Fluffy, egg-free pancakes loaded with fresh apple and warm cinnamon.
- Time and Difficulty: 10 minutes of prep and 20 minutes of cooking. Easy.
- Main Ingredients: Plant-based milk, apple cider vinegar, applesauce, brown sugar, flour, baking powder, baking soda, cinnamon, and a fresh apple.
- Method: Make a quick vegan buttermilk, whisk in the wet and dry ingredients, fold in the apple, and cook on a hot griddle.
- Texture and Flavor: Crisp golden edges, a soft and fluffy middle, and juicy bites of cinnamon apple.
- Quick Tip: Don’t overmix the batter. A few small lumps keep the pancakes fluffy.
Table of Contents
- What Makes These Apple Cinnamon Pancakes So Good
- Apple Cinnamon Pancakes Ingredients
- Recipe Variations and Add-Ins
- How to Make Apple Cinnamon Pancakes
- Toni’s Recipe Tips
- What to Serve with Apple Cinnamon Pancakes
- Make Ahead and Storage
- Apple Cinnamon Pancakes FAQs
- More Vegan Breakfast Recipes
- Apple Cinnamon Pancakes Recipe
What Makes These Apple Cinnamon Pancakes So Good
In this apple cinnamon pancakes recipe, the diced apple cooks right in the cinnamon-spiced batter, so every bite has a little pocket of soft, sweet apple. Pile them high with maple syrup and toasted nuts, or spoon over a quick cinnamon apple topping (see the FAQs). For an even easier pancake breakfast for a crowd, try my vegan sheet pan pancakes.
- No eggs or dairy: A quick vegan buttermilk and applesauce make them light and fluffy.
- Real apple in every bite: A whole diced apple goes right into the batter.
- Pantry ingredients: Flour, cinnamon, brown sugar, and a few other staples you probably have.
- Ready in 30 minutes: Just 10 minutes of prep, then cook them on the stove.
- Freezer-friendly: Make a double batch and freeze the extras for busy mornings.
Apple Cinnamon Pancakes Ingredients
Here’s what you’ll need for these vegan apple pancakes. You’ll find the full amounts in the recipe card below.
- Plant-based milk: Soy milk works best, since it curdles nicely with the vinegar.
- Apple cider vinegar: Turns the milk into a quick vegan buttermilk for fluffy pancakes. Lemon juice works too.
- Neutral oil: Adds tenderness to the batter. You will need a little extra for the pan.
- Unsweetened applesauce: Replaces the eggs and adds even more apple flavor. I use a 3.9-ounce snack cup.
- Vanilla extract: Adds warm, sweet depth.
- Brown sugar: Lightly sweetens the batter with a caramel-like flavor. Coconut sugar works too.
- All-purpose flour: For the fluffiest pancakes. See the FAQs for a gluten-free version.
- Baking powder and baking soda: Together, they help the pancakes rise tall and fluffy.
- Salt: Just a pinch balances the sweetness.
- Cinnamon: The classic partner for apple. Apple pie spice works too.
- Apple: One large, crisp apple, diced into small pieces (see the best apples below).
What Are the Best Apples for Pancakes?
Since the apples get folded right into the batter, use crisp apples that hold their shape:
- Granny Smith: Tart and crisp, with a great contrast to the pancakes’ sweetness.
- Braeburn: A little less tart, but also nice and firm.
- Honeycrisp or Pink Lady: Also crisp, 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 adds even more warmth.
- Maple extract: A splash adds a maple flavor to the batter.
- Oat flour: Replace up to half of the flour with oat flour for a heartier pancake.
- Shredded apple: Grate the apple in place of dicing it, so it spreads evenly through the batter.
- Mix-ins: Raisins, dried cranberries, chopped dates, chopped walnuts or pecans, candied ginger, shredded coconut, or vegan chocolate chips.
- Pancake mix: Short on time? Stir the applesauce, cinnamon, and diced apple into your favorite vegan pancake mix. I haven’t tested this, so add the liquid a little at a time.
- Waffles: Prefer waffles? My apple cinnamon waffles (linked above) use the same flavors.
How to Make Apple Cinnamon Pancakes
Before you start, dice the apple into ½-inch pieces. I don’t peel mine, but you can if you prefer.
Step 1: Make vegan buttermilk. In a large bowl, whisk the plant-based milk and apple cider vinegar. Let it sit for a few minutes, until it curdles and thickens.
Step 2: Add the wet ingredients. Whisk in the oil, applesauce, vanilla, and brown sugar until the sugar has mostly dissolved.
PRO TIP: Want the apple spread more evenly through every bite? Shred it instead of dicing it.
Step 3: Add the dry ingredients. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Add it to the wet ingredients and stir until about ¾ combined, with a little dry flour still showing.
Step 4: Fold in the apples. Gently fold in the diced apple until just combined. The batter will be thick.
PRO TIP: Don’t overmix the pancake batter. A few small lumps are fine and keep the pancakes fluffy.
Step 5: Scoop the batter. Heat a nonstick pan or griddle over medium heat and brush it with oil. Scoop ¼ cup of batter per pancake and gently flatten it with the bottom of the measuring cup.
Step 6: Cook and flip. Cook until the edges look dry and bubbles form on top, then flip and cook until golden underneath, 2 to 4 minutes per side. Repeat with the rest of the batter.
PRO TIP: To keep the pancakes warm while you cook the rest, spread them out in an oven-safe dish in a 200 degrees F (95 degrees C) oven.
Toni’s Recipe Tips
- Use the right apples: Firm, crisp apples like Granny Smith, Braeburn, or Honeycrisp give the best flavor and texture.
- Don’t overmix the batter: Overmixing makes dense, rubbery pancakes. If you think you overdid it, let the batter rest for 20 to 30 minutes.
- Preheat the pan: A hot pan cooks the pancakes evenly so they don’t soak up extra oil.
- Test one pancake first: If the outside browns before the middle cooks, lower the heat. If it cooks slowly and looks greasy, turn it up a little.
- Check your baking powder: Flat pancakes usually mean old baking powder, so make sure yours is fresh.
What to Serve with Apple Cinnamon Pancakes
- A pat of vegan butter (or vegan cinnamon butter)
- Maple syrup or my vegan date caramel sauce
- Vegan whipped cream or vegan yogurt
- More apples: a quick cinnamon apple topping (see the FAQs) or a spoonful of Instant Pot apple butter
- Fresh fruit, like banana slices or berries
- Toasted pecans or walnuts
- Something savory, like my tempeh bacon
- More baked goods, like these easy cinnamon muffins
Make Ahead and Storage
- Make ahead: Whisk the batter a day or two ahead without the baking powder, baking soda, and apple. Let it sit at room temperature for 20 minutes, fold in the rest, and cook.
- Store: Keep the cooled pancakes in an airtight container, layered with parchment paper, in the fridge for 4 to 5 days.
- Freeze: Freeze them on a tray, not touching, until solid. Then move them to a freezer bag or Stasher bag for up to 3 months.
- Reheat: Microwave 1 to 3 pancakes for 30 to 40 seconds (1 to 2 minutes from frozen), pop them in the toaster, or warm a big batch wrapped in foil in a 350 degrees F (175 degrees C) oven for 8 to 10 minutes.
Apple Cinnamon Pancakes FAQs
Yes. Mix the batter a day or two ahead without the baking powder, baking soda, and apple, and keep it in the fridge. Let it sit at room temperature for 20 minutes, fold in the rest, and cook.
Yes, swap the flour for a 1:1 gluten-free flour blend. They may not be quite as fluffy, but they still work.
For each diced apple, warm 1 Tablespoon of vegan butter or coconut oil in a pan over medium heat. Add 1 Tablespoon of brown sugar or maple syrup and ¼ teaspoon of cinnamon, and cook for 4 to 7 minutes, until the apples are tender.
Old baking powder or baking soda is the most common reason, so check that yours are fresh. Overmixing the batter can also make the pancakes flat and dense.
No! I don’t peel mine, since the peel adds a little color and texture. If you prefer a softer bite, go ahead and peel it.
More Vegan Breakfast Recipes
Vegan Breakfasts
Carrot Cake Pancakes
Vegan Breakfasts
Strawberry Pancakes
Vegan Desserts
Vegan Apple Cinnamon Bread
Vegan Desserts
Easy Vegan Apple Muffins
If you tried these vegan apple cinnamon pancakes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Apple Cinnamon Pancakes
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Ingredients
- 1 cup (240 ml) plant-based milk soy works best
- 1 Tablespoon (15 ml) apple cider vinegar
- 3 Tablespoons (45 ml) neutral oil plus more for cooking
- 1 (3.9-ounce or 111 g) cup unsweetened applesauce
- 1 teaspoon (5 ml) vanilla extract
- 2 Tablespoons (25 g) brown sugar
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 large Granny Smith apple diced into ½-inch pieces, no need to peel
Instructions
- In a large bowl, whisk the plant-based milk and apple cider vinegar. Let it sit for a few minutes, until it thickens into vegan buttermilk.
- Add the oil, applesauce, vanilla, and brown sugar. Whisk until the sugar has mostly dissolved.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined, with a little dry flour still showing.
- Fold in the diced apple until no dry flour remains. Don’t overmix. The batter will be thick.
- Heat a nonstick pan or griddle over medium heat and lightly oil it.
- Scoop ¼ cup of batter per pancake into the pan, then gently flatten and shape it with the bottom of the measuring cup.
- Cook for 2 to 4 minutes per side, flipping when the edges look dry and bubbles form on top.
- Keep the cooked pancakes warm in a covered container or a 200 degrees F (95 degrees C) oven while you cook the rest of the batter.
Notes
- Use firm, crisp apples like Granny Smith, Braeburn, or Honeycrisp for the best flavor and texture.
- Don’t overmix the batter, or the pancakes will be dense. If you think you overmixed it, let it rest for 20 to 30 minutes.
- Preheat the pan so the pancakes cook evenly and don’t soak up extra oil.
- Cook one test pancake first and adjust the heat if needed.
- For gluten-free pancakes, use a 1:1 gluten-free flour blend.
- Store leftovers in the fridge for 4 to 5 days, or freeze them for up to 3 months.
I am going to to try this recipe but I also wanted to say why are all these dumb ads popping up all over your emails, ridiculous drugs and things anyone who loves your recipes and the plant-based lifestyle would be offended by. is it Google? Do you have control over who advertises on your website?
Hi Marilyn! Unfortunately we don’t have a say in which ads pop up. We’re just grateful that we’re able to use them to create free recipes and resources. Using an ad blocker though may help to avoid seeing anything offensive. We hope you enjoy the recipe if you end up giving it a try 🙂
So fluffy!