The BEST Apple Cinnamon Pancakes (dairy-free, whole grain)
The BEST Apple Cinnamon Pancakes- made with whole grain flour and apples, these fluffy pancakes are the perfect fall breakfast! (dairy-free + vegan & gluten-free option)
It’s currently 9:30pm and my mouth is watering like crazy as I look at these apple cinnamon pancakes! Because my brain knows how good they are…and it wants them for dessert, breakfast, lunch, and dinner.
I decided to make these pancakes for the first time when my mom was staying with us a few weeks ago. I usually don’t like testing new recipes on anyone but Brandon, however I was super behind from the move and didn’t have a choice but to test a few things while she was visiting. So I served them to her hoping they would taste as good as they looked.
To my delight, she took one bite and said they were best pancakes she had ever had.
The Best Apple Cinnamon Pancake Ingredients
- Flour- These fluffy apple cinnamon pancakes can be made with all-purpose flour, whole grain pastry flour, spelt flour or all-purpose gluten-free flour. I have also tested them with oat flour and they are still good but near as fluffy.
- Milk- I like to use soy milk to keep the recipe dairy-free but any kind of milk should work.
- Apple Cider Vinegar- This ingredient is key for extra fluffy pancakes. It curdles the milk creating lactic acid which will react with the leavening agents and incorporate lots of beautiful air bubbles into the batter. Moral of the story- don’t skip it if you want fluffy pancakes!
- Butter- Melted butter adds moisture and prevents the pancakes from sticking to the pan. Plus it tastes good. I use Miyokos butter to keep the recipe dairy-free.
- Baking Powder, Baking Soda and Salt- We’ll need both baking powder and soda to assure we get plenty of rise. Salt is essential for rounding out the flavor.
- Cinnamon- I find one teaspoon to be just the right amount for my preferences but feel free to add more if you like.
- Coconut Sugar- You don’t have to add sugar to the batter if you don’t want to but incorporating coconut sugar gives the pancakes a scrumptious caramelized flavor that I can’t get enough of. You can also use brown sugar for a similar effect.
- Egg- Using an egg helps bind the batter and give rise to the pancakes. See notes below for how to make the pancakes vegan.
- Apple- The recipe calls for diced apples so you don’t have to worry about peeling or shredding them. However, if you prefer them peeled or shredded, feel free to do so.
How to Make The Best Apple Cinnamon Pancakes
- Whisk together dry ingredients.
- Add the wet ingredients and stir to combine.
- Pour batter onto preheated griddle. Tuck diced apple into pancake as it cooks. Flip and cook on the other side.
- Serve warm with pure maple syrup and enjoy!
Can these be made vegan or gluten-free?
Yes! I have tested them with flax egg in place of the egg with good results. Combine 1 tablespoon ground flax seed with 3 tablespoons water and whisk to combine. Allow to thicken for several minutes. Use in recipe in place of egg.
To make them gluten-free, simply use all-purpose gluten-free flour.
Please note that I have not tested them both vegan AND gluten-free. If you do, please let us know how they turned out in the comments below!
Looking for more apple recipes?
- Baked Apple Cinnamon Oatmeal
- Easy Stovetop Cinnamon Apples
- Apple Cinnamon Oatmeal Waffles
- Almond Butter Baked Apples
- Detoxifying Green Apple Smoothie
- Healthy Apple Almond Butter Muffins
The BEST Apple Cinnamon Pancakes
- ¾ cup milk, I like soy milk to keep them dairy-free
- 2 tablespoons apple cider vinegar
- 1 cup flour, such as all-purpose, GF all-purpose, whole wheat pastry flour or spelt flour
- 1 teaspoon baking powder, plus ½ teaspoon if using flax eggs
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons coconut sugar, or brown sugar
- 1 teaspoon ground cinnamon
- 1 egg, or flax egg for vegan option (1T ground flax + 3T water)
- 2 tablespoons diary-free butter, Miyokos is my favorite
- 1 apple, cored and diced (I used honeycrisp)
- In a measuring cup, combine milk and apple cider vinegar. Set aside.
- In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Whisk together.
- To the large bowl, add the milk, egg, and melted butter. Stir until evenly combined and large clumps are incorporated.
- Warm a large skillet or griddle over medium heat. Lightly grease with butter. Pour about 1/3 cup batter for each pancake. Add diced apple on top of each. Allow to cook until firm around the edges, for about 3 to 4 minutes. Flip each pancake and cook on the opposite side for another 3 minutes or so.
- Serve warm with pure maple syrup and enjoy!