Apple Cinnamon Pancakes
These fluffy vegan apple cinnamon pancakes are loaded with diced fresh apple and warm cinnamon, with crisp golden edges and no eggs or dairy. They're ready in 30 minutes for a fall breakfast everyone will love!
Servings: 8 pancakes
Calories: 148kcal
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.
Nutrition
Serving: 1pancake | Calories: 148kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 302mg | Potassium: 102mg | Fiber: 2g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
