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Stack of Vegan Apple Cinnamon Pancakes topped with caramelized apples and maple syrup
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5 from 4 votes

Warm Vegan Apple Cinnamon Pancakes

Get ready to elevate your weekend brunch at home with these mouthwatering Warm Vegan Apple Cinnamon Pancakes! Bursting with freshly chopped apples and a blend of cozy spices, these fluffy pancakes are an absolute delight. Topped off with sweet caramelized apples, they're the perfect blend of comforting flavors, making them a must-have treat for a cozy, family-friendly brunch experience. Completely Vegan, Dairy-free, Egg-free + Gluten-free Option.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Keyword: apple, apples, breakfast, brunch, cinnamon, classic, dairy-free, easy, fall recipe, fluffy, healthy, holiday, holidays, homemade, indulge, pancakes, plant-based, recipe, southern, spices, sweet, vegan
Servings: 6 pancakes
Calories: 362kcal
Author: Shanika

Ingredients

PANCAKES:

  • 2 cups organic all-purpose flour 
  • 2 tsps baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • teaspoon ground ginger
  • teaspoon ground cardamom
  • ¼ teaspoon finely ground sea salt
  • 1 ¼ cups Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • 2 Tbsps pure maple syrup (See Notes!)
  • 2 Tbsps vegan butter, melted + 1 tablespoon for cooking
  • 1 teaspoon 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
  • ½ cup organic brown sugar
  • 1 teaspoon 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 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ 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!

Notes

  • 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, ¼ cup at a time.**
  • OIL: Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

Nutrition

Calories: 362kcal | Carbohydrates: 67g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 375mg | Potassium: 181mg | Fiber: 4g | Sugar: 31g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 2mg