Warm Vegan Apple Cinnamon Pancakes

These Warm Vegan Apple Cinnamon Pancakes are the best dish to make for a weekend brunch at home with the family. They are delightfully fruity, stuffed with freshly chopped apples and spices. The topping is a sweet caramelized apple topping that maple syrup can’t compete with on its own!

Ah, brunch. I love brunch! It’s an excuse to sleep in and have a late, hearty breakfast. The weekends that my family and I have a nice brunch at home are my favorites.

Even if you are having brunch at home, I like to make it special. Restaurants have tons of sweet brunch options, so I created Warm Vegan Apple Cinnamon Pancakes to mimic some of my favorite breakfast diners! This way, the family gets together over a sweet meal while being able to stay in our pajamas.

During apple season, you won’t want to make any other brunch recipe! This is the perfect dish to make after apple picking with the kids. Making a batch uses a few apples, so you can make these pancakes again and again! Plus, you can use any type of apples you like – you can even mix and match for different fruity flavor nuances.

If you are gluten-free, simply substitute the AP flour with GF flour. I like to use 1:1 gluten-free flour so that the measurements remain the same. A delicious, vegan, and gluten-free brunch recipe?! Sign me up!

Making Perfect Pancakes at Home

Some may believe that you can only use a griddle to make the perfect pancakes, but I disagree. While a griddle works well for the perfect browning, a skillet also works just as well!

I use a skillet over medium-high heat because pancakes cook quickly. In my fridge, you will always find vegan butter so that I can keep my testing recipes 100% plant-based if need be. I melt some vegan butter in the skillet before measuring out my pancake batter and pour it into the pan.

Cook the pancakes until you see lots of bubbles popping on the surface. Flip the pancakes and cook on the other side. I always make sure to press down lightly on the top of the pancake to flatten and to be sure that the bottom is coming into direct contact with the heat.

Since you have to cook the Warm Vegan Apple Cinnamon Pancakes in batches, I like to keep the completed pancakes in the oven. This keeps them warm before serving. I hate having pancakes of varying temperatures, but unfortunately, that is how it works sometimes! By using the oven trick, your pancakes will all be done at the same time.

Ingredients in Warm Vegan Apple Cinnamon Pancakes

• For the Pancakes:
• 2 cups organic all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon finely ground sea salt
• 1 1/4 cups almond milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons pure maple syrup
• 2 tablespoons vegan butter, melted + 1 tablespoon for cooking
• 1 teaspoon vanilla extract
• 1 cup chopped apple chunks (about 1 medium peeled apple)
  For the Caramelized Apple Topping:
• 2 medium Gala apples, sliced with skin on
• 2 tablespoons vegan butter
• 1/2 cup organic brown sugar
• 1 teaspoon ground cinnamon
• pinch of finely ground sea salt
  Optional Toppings:
• Your favorite nuts, toasted
• Pure maple syrup

How to Make Warm Vegan Apple Cinnamon Pancakes

Other Recipes You’ll Love

My Warm Vegan Apple Cinnamon Pancakes are the perfect brunch, but be sure to also try these recipes!

• Thick + Fluffy Sweet Potato Pancakes
• Vegan Banana Pancakes
• The Best Vegan Chocolate Chip Cookies
• Cinnamon Maple Peach Bread
• Vegan Funfetti Pancakes (Quick + Easy)

Warm Vegan Apple Cinnamon Pancakes

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 6 pancakes

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Ingredients

PANCAKES:

• 2 cups organic all-purpose flour 
• 2 tsps baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 1/8 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/4 tsp finely ground sea salt
• 1 1/4 cups Almond milk (You can use your fave plant-based milk!)
• 1 Tbsp apple cider vinegar
• 2 Tbsps pure maple syrup (See Notes!)
• 2 Tbsps vegan butter, melted + 1 Tbsp for cooking
• 1 tsp vanilla extract
• 1 cup Chopped apple chunks (That's about 1 medium peeled apple; See Notes!)

CARAMELIZED APPLE TOPPING:

• 2 medium Gala apples, sliced with skin on
• 2 Tbsps vegan butter
• 1/2 cup organic brown sugar
• 1 tsp ground cinnamon
• pinch of finely ground sea salt

OPTIONAL TOPPING:

• Your favorite nuts, toasted
• Pure maple syrup

Instructions

PANCAKES:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "activated" and slightly foamy.
• In a large bowl, add the flour, baking powder, cinnamon, nutmeg, allspice, ginger, cardamom, and salt together and whisk until well combined.
• In a separate bowl, whisk together the milk-ACV, maple syrup, melted butter, and vanilla, until combined.
• Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: DO NOT OVERMIX. Fold in chopped apple chunks.
• Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
• Make your Caramelized Apple topping and keep your pancakes warm by adding them to the oven on a baking sheet on the lowest setting.

CARAMELIZED APPLE TOPPING:

• In a medium saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
• Add the sliced apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. Remove from heat.
• To serve, stack pancakes onto one another and top with caramelized apples, your favorite nuts (optional), and lightly drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave, organic cane sugar, or coconut sugar as well.
• GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**

  OIL: Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

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