Apple Cinnamon Pancakes

5 from 1 vote

Fluffy, tender apple cinnamon pancakes are a cozy, crowd-pleasing fall breakfast- loaded with real apple (and no eggs or dairy) & optional maple syrup topping!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: - 8

Calories: 190kcal

Author: Toni Okamoto

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