Vegan Apple Cinnamon Pancakes are soft, fluffy, and full of cozy autumn flavor - a delicious no-egg or dairy recipe perfect for breakfast or dessert. Warm cinnamon and sweet apples make these pancakes the ultimate fall and winter treat everyone will enjoy.
If you love this classic apple-cinnamon combo, don't miss my apple cinnamon banana bread or cinnamon apple cake.
Vegan apple cinnamon pancakes are one of my favorite breakfast recipes to make when the weather turns chilly and I'm craving something hearty and comforting.
On busy mornings, I usually make apple cinnamon overnight oats, applesauce peanut butter oatmeal, or apple cinnamon chia pudding, but when I have a little more time, I love whipping up a fresh batch of these simple apple pancakes.
They're made with just a few pantry staples, keep well for meal prep, and taste amazing even the next day. Top them with caramelized apples, maple syrup, or peanut butter for a satisfying breakfast that tastes like dessert.
For more yummy vegan pancake recipes, check out my sweet potato pancakes and oat milk pancakes.
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🍎Ingredients & Substitutions
- Apple: Use a sweet, crisp apple like Fuji or Gala for the best flavor and grate it to incorporate evenly into the batter.
- Cinnamon: Adds cozy autumn warmth.
- Sugar: I used brown sugar, but white or coconut sugar also works.
- All-purpose flour: I used all-purpose flour, but you can swap it for whole wheat or spelt if you like.
- Dairy-free milk: Use unsweetened plant milk of choice, such as almond, soy, or cashew nut milk.
- Vanilla: Enhances the apple-cinnamon flavor.
- Baking powder: Helps pancakes rise and stay light (make sure it's fresh).
- Salt: Just a pinch to balance and boost flavor.
- Vegetable oil: For cooking, it prevents sticking and adds a nice golden crust.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Apple Cinnamon Pancakes
Mix the dry ingredients: In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Give it a quick whisk to distribute everything evenly.
Add the wet ingredients: Pour in the dairy-free milk and vanilla. Fold the grated apple. Stir until just combined - don't overmix, a few lumps are okay.
Cook the pancakes: Heat a lightly greased pan or skillet over medium heat. Scoop about ¼ cup of batter per pancake onto the pan. Cook for 2 minutes, until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown.
Serve and enjoy: Stack the pancakes, top with caramelized apples, maple syrup, peanut butter, or your favorite toppings, and enjoy warm.
📋Variations
- Spices: Try adding nutmeg, ginger, or pumpkin pie spice for a warm, seasonal twist.
- Gluten-free: Use a 1:1 ratio of gluten-free flour blend instead of all-purpose flour.
💡Marinela's Tips
- Grating tip: Peel the apple first - it makes grating much easier and gives a smoother texture in the pancakes.
- Use fresh baking powder: Make sure your baking powder is fresh for maximum rise.
- Medium heat: Cook on medium heat to get golden pancakes without burning.
❓ Frequently Asked Questions (FAQ's)
I recommend using sweet, crisp apples like Fuji, Gala, or Honeycrisp, but feel free to use your favorite variety.
Yes, they keep well in the fridge for 2-3 days or can be frozen for longer. Reheat gently before serving.
🥞Fluffy Pancakes Recipes
📖 Recipe
Vegan Apple Cinnamon Pancakes
Equipment
- 1 Mixing bowl
- 1 Non-stick frying pan
Ingredients
Dry Ingredients
- 1 + ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
Wet Ingredients
- ¾ cup apple peeled, grated
- 1 cup + 2 tablespoons unsweetened almond milk or any plant milk
- 1 teaspoon vanilla
Instructions
- In a bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
- Stir in almond milk and vanilla until just combined. Fold in the grated apple gently.
- Heat a lightly greased pan or skillet over medium heat. Scoop ¼ cup of batter per pancake. Cook about 2 minutes until bubbles form, then flip and cook another 2 minutes until golden.
- Serve warm with caramelized apples, maple syrup, peanut butter, or your favorite toppings.
Notes
- Don't overmix the batter to keep pancakes soft and fluffy.
- Peel the apple first for easier grating and a smoother texture.
- Use fresh baking powder for maximum rise.
- Cook on medium heat for golden, non-burned pancakes.
- Leftovers keep in the fridge for 2-3 days or freeze for longer.
- Reheat gently before serving for the best taste.
Nutrition
If you try these vegan apple cinnamon pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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