The BEST Apple Cinnamon Pancakes

5 from 6 votes

Made with whole grain flour and apples, these fluffy pancakes are the perfect fall breakfast! (dairy-free with gluten-free + vegan option)

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 168kcal

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!

Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.