These vegan apple cinnamon pancakes are so light and delicious, you’d never guess they are free of eggs and dairy! This is the perfect breakfast to enjoy with your family on Saturday morning. Â
It’s always nice to slow down and enjoy a leisurely breakfast on the weekend. During the week, it’s a little busy in the morning, so we tend to eat quick things, like overnight oats or granola.
When I have more time on the weekend, I love to make banana pancakes or waffles. These apple cinnamon pancakes are so good – flavorful and with a soft, fluffy texture.
This recipe is similar to my classic vegan pancakes, but the addition of applesauce, vanilla extract, and cinnamon makes these extra special. I think you’ll love them!
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Top Tip
Don’t try to rush the cooking time on these! Keep the heat at about medium low so that the pancakes get golden brown but don’t burn.
Ingredient Notes
- Flour – I like to use white spelt flour for making pancakes, but you can easily use all-purpose flour, the result will be the same.
- Applesauce – Unsweetened applesauce adds a little bit of apple flavor and keeps these pancakes nice and light.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. If you have a different brand that works for you, feel free to use that.
- Baking Powder – Baking powder is a key ingredient – it makes the vegan pancake batter rise and get nice and puffy. It’s the secret to light and fluffy pancakes.
Step by Step Instructions
- Melt the vegan buttery spread, then add the applesauce, sugar, and vanilla extract.
- Add the dry ingredients and the water.
- Stir to combine.
- Allow the batter to sit for 5 minutes – it will rise and look puffier.
- Cook the pancakes over medium low heat. Once the edges look golden brown, flip them.
- The pancakes are down when both sides are golden brown and the middle is cooked through.
- Top with vegan buttery spread and maple syrup and enjoy!
Toppings
Try topping these pancakes with:
- vegan buttery spread and maple syrup
- cinnamon sugar
- powdered sugar
- diced apples cooked in vegan buttery spread
Storage/Reaheating
Store leftover pancakes in an airtight container in the refrigerator. They should stay fresh for about 5 days.
When you want to reheat them, you can use the toaster oven or the microwave.
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Recipe
Vegan Apple Cinnamon Pancakes.
Ingredients
- 3 Tablespoons vegan buttery spread plus more for the pan
- â…“ cup unsweetened applesauce
- 1 ½ Tablespoons organic cane sugar
- ½ teaspoon vanilla extract
- 1 ½ cups white spelt flour or all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon cinnamon
- pinch salt
- 1 ¼ cup water
Instructions
- Place the vegan buttery spread in a large microwave safe bowl. Microwave for about 30 seconds until it melts. Add the applesauce, sugar, and vanilla extract. Stir to combine.
- Put the dry ingredients in the bowl, then add the water. Mix together.
- Let the batter sit for a few minutes so the baking powder can do it's job. The batter will puff up.
- Heat about a tablespoon of buttery spread in a frying pan over medium heat.
- When the buttery spread starts to sizzle, spoon your batter in, and turn the heat down a tad, to medium low. Once the edges of the pancake look done, and you see a few little bubbles forming in the pancakes, flip them over.
- Once the pancakes are golden brown and cooked through remove from pan and add more buttery spread as needed for the next few pancakes.
- Top with more vegan buttery spread, maple syrup, or cinnamon sugar. Enjoy!
Simone
I made these yesterday with 1/4C grated pink lady apple instead of the applesauce (didn’t have any). Didn’t add any sugar bc my girls drown every pancake in maple syrup, and added extra cinnamon. Really REALLY good pancakes. A very welcome change from the usual chocolate chip or banana pancakes.
Kelly Roenicke
I’m glad you liked them! Thanks for letting me know!
Rebecca
Love these! I double the cinnamon and add an extra 2 tablespoons of applesauce instead of the oil/butter and they are delicious!
Connie
I’ve tried different recipes and this’s the best one so far! I used an grated apple (I squeezed it to take the liquid out) instead of the applesauce and worked perfect!
Kelly Roenicke
I’m so glad to hear that! Thank you for letting me know!
Rae
Delicious b I used maple syrup rather than sugar and whole wheat flour rather than spelt. Very tasty!
Danna
Omfg… These were amazeballs!! The only thing I changed was the flour to make it gluten free, I used 1/2 cup oat flour, 1/4 cup cassava and 1/4 cup quinoa… And I cup of oat milk…
I’m obsessed now. Thinking of pancakes all day all night. What did you do to me?