Vegan Apple Cinnamon Pancakes (2024)

Made with whole wheat flour, apples, oats, and cinnamon, these vegan apple cinnamon pancakes are an excellent way to start the day.

It’s no secret I love pancakes. And, if you’ve been following Shane & Simple for any time at all you know I have several recipes. Why? Because pancakes are awesome!

They’re great for any meal and can usually be whipped up pretty quickly. And, nothing welcomes the weekend like a huge stack of cakes right off the griddle. But, pancakes are also a blank canvas which means they’re super versatile.

Today, I have what has easily become my favorite pancake creation of all time: APPLE CINNAMON PANCAKES! It’s like an apple pie and pancake hooked up and created this mountain of deliciousness.

If you’re looking for an amazing fall or winter holiday breakfast recipe this is it. These fluffy cinnamon pancakes are topped with a hot and gooey apple topping and that makes this one warm and cozy breakfast.

These pancakes provide a good source of protein and fiber. They’re also vegan, healthy, and can easily be made gluten-free. And, they’re oil-free, easy, and absolutely delicious!

So, no more talking. Let’s cook!

Ingredients

Vegan and healthy pancakes with apple and cinnamon. This easy and fast vegan pancake recipe is the perfect fall breakfast. And, all you need are just a few simple ingredients.

Pancake Ingredients

• Non-dairy Milk: I used unsweetened almond but soy milk will work as well. For some reason, I’ve not had much luck making vegan buttermilk with oat milk.
• Apple Cider Vinegar: the acid is very important in making the buttermilk so that when it’s combined with the baking powder it creates a nice and fluffy texture.
• Vanilla Extract: vanilla adds such a depth of flavor and works so well with cinnamon.
• Flour: I prefer whole wheat pastry flour but whole wheat, white whole wheat, or even spelt flour if you wish. If you are wanting this recipe to be gluten-free oat flour is a good alternative.
• Old-fashioned Oats: oats are a great source of fiber and make these pancakes very filling. Do not use quick oats.
• Cinnamon: adding cinnamon to the batter makes the perfect fall and winter breakfast.
• Baking Powder: provides lift and very important if you want fluffy pancakes.
• Dry Sweetener: I used organic cane sugar but maple sugar and date sugar are also viable options. You could also completely omit the sweetener if you wish.

Topping Ingredients

• Apples: sliced apples or chopped apples are both acceptable for the topping. I prefer Honeycrisp, Granny Smith, Braeburn, Pink Lady, or Gala.
• Pure Maple Syrup: adds a delicious buttery sweetness and will help to thicken the topping.
• Lemon Juice: adds just a bit of tart to help cut back on the overall sweetness.
• Cinnamon: the cinnamon makes this very reminiscient of apple pie.
• Corn Starch: corn starch is mixed with water and then added to the filling at the for thickening.

How To Make Vegan Apple Cinnamon Pancakes

Topped with a hot and gooey apple topping and ready in less than 30 minutes, these fluffy cinnamon pancakes are oil-free, naturally sweetened, and so easy to make.

1. Preheat anonstick skilletor griddle over medium heat.
2. Whisktogether the milk,apple cider vinegar, and vanilla. Set aside.
3. In a large bowlwhisktogether the flour, oats, baking powder, sweetener, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until everything is well combined, but don’t overmix. A few lumps are ok and the batter will be slightly thick.
4. Spoon ¼ cup of batter onto theskilletand cook for 1-2 minutes until small bubbles form and the edges look a little dry. Flip with a spatula and cook for another 30 seconds or so. Set the pancakes aside as they cook and repeat with the remaining batter.
5. Add the apples,maple syrup, lemon juice, and cinnamon to a medium saucepan. Stir over medium heat until the liquid starts to boil and cook for 3-4 minutes until the apples become tender. Then, turn the heat down to low. Mix the cornstarch and water together then stir into the apples until the sauce thickens. Remove the topping from the heat.
6. Serve the cinnamon apple topping over warm pancakes.

That’s it! The easiest and most perfect holiday breakfast recipe in the world.

Tips

• Don’t Overmix! The whole key to fluffy pancakes is not overmixing. Be sure and leave a few lumps in the batter.
• Preheat: Be sure and let your pan completely heat before you cook your first pancake.
• How To Store? You can store these pancakes in an airtight container or freezer bagin the fridge for up to 5 days. You can alsofreeze the pancakes for up to 6 months by placing them in a freezer bag or airtight container. Be sure and thaw completely in the fridge before reheating.
• Honeycrisp, Granny Smith, Pink Lady, or Gala apples tend to work best when baking or cooking with apples. You want to use apples that are fairly firm.
• Use a measuring cup for your batter when cooking your pancakes. That way you will get pancakes that are basically the same size.

Serving Suggestions

Try adding chopped nuts, granola, or vegan coconut whipped cream on top with the apple filling.

I love serving these up with a savory side like my tofu bacon, vegan sausage patties, tofu scramble, or even this amazing vegan frittata.

More Amazing Fall and Winter Recipes

• Vegan Pumpkin French Toast
• Apple Crisp
• Vegan French Toast Casserole
• Easy Baked Cinnamon Apples
• The Best Vegan Belgian Waffles
• Vegan Banana Bread

More Vegan Pancake Recipes

• Easy Vegan Potato Pancakes
• The Best Vegan Blueberry Pancakes
• Banana Oat Blender Pancakes
• Fluffiest Vegan Pancakes

I hope you enjoy these apple cinnamon pancakes. Please leave a comment below with a star rating. And, be sure and share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!

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Vegan Apple Cinnamon Pancakes

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Made with whole wheat flour, apples, oats, and cinnamon, these vegan apple cinnamon pancakes are an excellent way to start the day. Topped with a hot and gooey apple topping and ready in less than 30 minutes, these fluffy cinnamon pancakes are oil-free, naturally sweetened, and so easy to make.

• Author: Shane Martin
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 pancakes 1x
• Category: Vegan Breakfast Recipes
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

UnitsScale

Pancakes

• ¾ unsweetened almond milk
• 1 tablespoon apple cider vinegar
• ½ teaspoon vanilla
• 1 cup of whole pastry flour
• ¼ cup of old-fashioned oats
• 1 tablespoon baking powder
• 2 teaspoons organic cane sugar
• ¼ teaspoon cinnamon

Cinnamon Apple Topping

• 2 apples, cored and diced (Honeycrisp, Granny Smith, Braeburn, Gala, or Pink Lady)
• ⅓ cup maple syrup
• 2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 2 teaspoons of cornstarch + 2 tablespoons of water

Cook ModePrevent your screen from going dark

Instructions

1. Preheat anonstick skilletor griddle over medium heat.
2. Whisktogether the milk,apple cider vinegar, and vanilla. Set aside.
3. In a large bowlwhisktogether the flour, oats, baking powder, sweetener, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until everything is well combined, but don’t overmix. A few lumps are ok and the batter will be slightly thick.
4. Spoon ¼ cup of batter onto theskilletand cook for 1-2 minutes until small bubbles form and the edges look a little dry. Flip with a spatula and cook for another 30 seconds or so. Set the pancakes aside as they cook and repeat with the remaining batter.
5. Add the apples,maple syrup, lemon juice, and cinnamon to a medium saucepan. Stir over medium heat until the liquid starts to boil and cook for 3-4 minutes until the apples become tender. Then, turn the heat down to low. Mix the cornstarch and water together then stir into the apples until the sauce thickens. Remove the topping from the heat.
6. Serve the cinnamon apple topping over warm pancakes.

Equipment

Corn Starch

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Glass Mixing Bowls

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Whisk

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Spatulas

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Nonstick Skillet

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Maple Syrup

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Whole Wheat Pastry Flour

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Notes

Don’t Over-mix!The whole key to fluffy pancakes is not over-mixing. Be sure and leave a few lumps in the batter.

Preheat:Be sure and let your pan completely heat before you cook your first pancake.

How To Store?You can store these pancakes in anairtight containerorfreezer bagin the fridge for up to 5 days. You can alsofreeze the pancakesfor up to 6 months by placing them in a freezer bag or airtight container. Be sure and thaw completely in the fridge before reheating.

Honeycrisp, Granny Smith, Pink Lady, or Galaapples tend to work best when baking or cooking with apples. You want to use apples that are fairly firm.

Use a measuring cup for your batter when cooking your pancakes. That way you will get pancakes that are basically the same size.

Nutrition

• Serving Size: 2 Pancakes
• Calories: 354
• Sugar: 36.9 g
• Sodium: 57.6 mg
• Fat: 2 g
• Carbohydrates: 81.7 g
• Fiber: 8.6 g
• Protein: 6.9 g
• Cholesterol: 0 mg

See Also

Mediterranean Braised Chickpea Rice Bowls

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