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!
Table of Contents
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.
- Preheat a nonstick skillet or griddle over medium heat.
- Whisk together the milk, apple cider vinegar, and vanilla. Set aside.
- In a large bowl whisk together 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.
- Spoon ¼ cup of batter onto the skillet and 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.
- 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.
- 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 bag in the fridge for up to 5 days. You can also freeze 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 on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintVegan Apple Cinnamon Pancakes
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.
- 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
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
Instructions
- Preheat a nonstick skillet or griddle over medium heat.
- Whisk together the milk, apple cider vinegar, and vanilla. Set aside.
- In a large bowl whisk together 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.
- Spoon ¼ cup of batter onto the skillet and 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.
- 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.
- Serve the cinnamon apple topping over warm pancakes.
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 an airtight container or freezer bag in the fridge for up to 5 days. You can also freeze 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.
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
Shane, can this be made as sheet-pan pancakes? And then just top with the apple topping?
I don’t see why not. Go for it!
Who said breakfast for dinner can’t be perfect? We are planning a two-month camping trip in our Sprinter-like van and tonight I was looking for recipes we could prepare ahead of time with the “dry” ingredients (adding the “wet” ingredients while we were traveling). This cinnamon apple pancake recipe fit the bill perfectly! I planned to do a “trial” run in order to taste ONE pancake and save the rest for breakfast the following morning. But after trying just one, and offering just one pancake to my husband, we couldn’t resist the temptation and we ended up eating the whole batch for dinner.
This recipe was absolutely delicious, and I didn’t change a thing. The lemon in the topping adds a perfect amount of tartness to the sauce. This recipe is definitely a keeper and one we will be making again and again. Thank you for all the time and effort you put into developing and sharing your wonderful recipes with the world.
Hi,
Just tried this pancake recipe today! I will have to say that I have never been a pancake person in the past, but the looks of this pancake made me want to give it a try! It’s sooooo good! Loved the apple cinnamon topping. I know I’ll be making this again – soon! I guess I am now a pancake person! lololol
Just made these for breakfast. I added some water as the batter was very thick. I like the density they have after cooking and can see using this recipe for a savory pancake also. Thanks!
The flavor of these was spot on… the apple topping was superb. But I’m not sure what I did wrong with the pancake part, mine came out more like biscuit texture than fluffy pancake. Still tasty tho.
HI! 3/4 cup of the almond milk? Whole wheat for the flour? Sounds like a delicious recipe!
Yes, yes, and thank you:)
Shane so appreciate your mouth watering recipes but being gluten intolerant what flour/blend do you recommend for whole wheat pastry flour in these vegan pancakes?? I have not tried this recipe w totally fine almond flour but am guessing it would be entirely too heavy. Thank you for sticking w some lower sodium options planned so or not it is refreshing to note such!!
Fine oat flour is a good replacement or Bob’s Red Mill makes a really good 1 to 1 flour substitute as well.