• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Breakfast Recipes

    Vegan Cinnamon-Apple Pancakes

    Published: Jun 17, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Apples and cinnamon folded into vegan pancakes—what can you say but "Yum"? This recipe makes a lovely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas.

    Vegan Cinnamon-Apple Pancakes

    Serves: 4 to 6, about 24 3- to 4-inch pancakes

    Ingredients

    • 2 cups whole wheat pastry flour (or use gluten-free flour mix)
    • 1 tsp baking powder
    • 1 ½ tsp cinnamon
    • 1 cup applesauce, plus more for serving if desired
    • 1 ½ to 2 cups plain or vanilla nondairy milk, or as needed
    • 1 heaping cup very thinly sliced, peeled apple
    • cooking oil spray or vegan buttery spread
    • applesauce and/or maple syrup
    • extra cinnamon

    Instructions

    1. Combine the first 3 (dry) ingredients in a mixing bowl.
    2. Make a well in the center of the flour mixture and pour in the wet ingredients. Start with 1 ½ cups nondairy milk; stir, then whisk together until thoroughly combined, but do not overbeat. Add more nondairy milk if the batter seems too thick.
    3. Lightly coat a non-stick griddle with cooking oil spray or vegan buttery spread. Ladle the batter on in ¼ cupfuls. Cook over medium heat on both sides until golden brown.
    4. Keep the pancakes in a covered casserole dish until all are done. Serve hot with applesauce and/or maple syrup.

    Cinnamon Apple Vegan Pancakes

    Cinnamon Apple Vegan Pancakes

    • Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
    • Here are more apple recipes on VegKitchen.

    More Vegan Breakfast Recipes

    • vegan scones
      Vegan Lemon Ginger Scones
    • healthy vegan waffles
      Vegan Pumpkin Waffles
    • Light and fluffy pancakes
      Vegan Banana Oat Pancakes
    • raw strawberry jam
      Raw Vegan Strawberry Jam

    Reader Interactions

    Comments

    1. April says

      March 27, 2011 at 8:01 am

      Hi there! I have made your basic yougurt pancakes several times but they never come out fluffy like traditional pancakes-they are so thin they are creepe like. I tried extra baking soda but it didn't help. Any thoughts what I'm doing wrong or is that just what to expect from vegan pancakes since they don't have eggs?

    2. Nava says

      March 27, 2011 at 8:03 am

      Hi April,

      Perhaps there is too much liquid. Start out with one cup of rice milk, then add just a little more if needed. It should be the consistency of a medium cake batter. I'll amend the recipe.

    3. Patricia says

      August 31, 2014 at 11:04 am

      I made these using the last of my summer blueberries in place of the chopped apples and they were delicious! I replaced a tablespoon of the flour with golden flax meal (I try to incorporate flax into a variety of recipes)and added 1/2 teaspoon of baking soda, figuring that would react with the acid in the applesauce and help lighten them. Yummy! I can't wait to try these with the first apples of fall!

    4. Irene says

      August 31, 2014 at 11:24 am

      I've made these several times and find that it requires much more than a cup of milk to have a light consistency. It's way too think with just one cup. That being said, we do like them.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media