It’s time to swap out your typical pancakes for these fall Vegan Apple Pancakes! Fluffy cinnamon pancakes with ooey gooey apple topping make for a cozy and festive breakfast. They are made without eggs and milk, so they are vegan, yet full of flavor and spices!
When apple season arrives it fills me with nostalgia and happiness. Summer clothes go away and it’s time to break out all of the fall festivities! While I do not live in as cold of an area anymore, I truly love the change of the seasons. Each one makes me appreciate the other a bit more, and plus, who doesn’t sweaters and pumpkin candles!?
But enough about the seasons, let’s get into these fluffy vegan apple pancakes. This stack is delicious on it’s own but is nothing compared to when they are piled high with apple topping.
Vegan Apple Pancakes Ingredients
The ingredients in these pancakes are simple! You will need the basics for these pancakes as well as apples and perfect fall spices.
Note: there are two parts to this recipe.
- flour
- almond milk
- maple syrup
- melted vegan butter
- shredded apples
- vanilla extract
- cinnamon
- nutmeg
- all spice
- baking powder
How to Make Vegan Apple Pancakes
Luckily this won’t take you long to whip up! Here’s how you can make it!
Preheat a large skillet to medium-high heat. Whisk together your wet ingredients and then slowly add your dry ingredients.
Set aside for 5 minutes so the batter can set.
Grease your pan with coconut oil and add about 1/4 cup of batter to the pan. Cook for a few minutes and flip! This recipe makes about 6-7 pancakes
Caramelized Apples.
- Chop the apples into small pieces.
- To a pan add the coconut oil, maple, cinnamon, and vanilla. Mix them well and then add the sliced apples.
- Stack your pancakes and add the caramelized apples on top.
Expert Tips and Tricks
- Do not over mix the batter – you will lose the fluffiness of the pancakes
- There are a few apples I prefer to use when baking. Granny smith, honey crisp, gala, and golden delicious are the ones I toggle between. Want sweeter? Use Honeycrisp. A little tart? Granny smith.
- Measuring your pancakes into the griddle. One of my favorite things to do is use a cookie scoop or ice cream scoop to get uniform sizes.
- Butter your griddle – butter your pan if you want them more on the buttery side instead of using a spray.
- These vegan apple pancakes store well in an airtight bag or container or bag in the fridge for 3-5 days. They also freeze really well. Thaw them completely in the fridge before reheating.
More Apple Recipes on the Blog
- Apple Crumble Mug Cake
- Apple Crumb Muffins
- Vegan Cinnamon Apple Bread (Low Carb, Gluten-Free)
- Oatmeal Apple Muffins [Vegan, Sugar-Free]
If you make these Cinnamon Breakfast Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Vegan Apple Pancakes
Ingredients
- 1 cup flour
- 1 cup almond milk
- 2 tbsp maple syrup
- 1 tbsp melted vegan butter
- 1/2 cup shredded apples
- 1 tsp vanilla extract
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1 tbsp baking powder
Caramelized Apples
- 2 small apples
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- Combine all of the pancake ingredients in a large bowl.
- Grease your pan with coconut oil and add about 1/4 cup of batter to the pan. Cook for a few minutes and flip.
Caramelized Apples
- Chop the apples into small pieces
- Add the coconut oil, maple, cinnamon, and vanilla. Mix them well and then add the sliced apples.
- Once it thickens, about 10 minutes, you can take it off your stove top.
- Add the apples to your pancakes stack and enjoy!
