Stack of vegan pancakes with a bite cut out of them.
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5 from 2 votes

Apple cinnamon whole wheat pancakes

These deliciously fluffy pancakes are loaded with apple and cinnamon goodness. Most people drown their pancakes with sugary syrup, but I think these are sweet enough as they are. I like to toss diced apple pieces with applesauce for my pancake topping. Any type of apple will work in this recipe, but I like to use Gala, Golden Delicious, or Honeycrisp.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: apple pancakes, hot cakes, vegan brunch
Servings: 4 people
Calories: 289kcal
Author: Dianne Wenz



  • In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • In a small bowl, whisk together the non-dairy milk, applesauce, and maple syrup. Pour the wet mixture into the dry and stir until they are just combined. Don’t overmix the batter. Gently fold in the apple.
  • Lightly oil a large griddle or cast-iron pan over medium-high heat. When the pan is hot, spoon 1/2 cup of the batter onto the griddle. Cook for 2 or 3 minutes, until small bubbles appear on the top and the edges look dry. Flip and cook for 1 to 2 minutes on the other side. Repeat with the remaining batter. Cover the pancakes so they stay hot while the rest are cooking.


Make-ahead tip: Did you know that pancakes can be frozen? Just place a piece of wax paper or freezer paper between each one and store them in an airtight container in the freezer for up to 2 months. To heat them up, microwave them on high for 1-1/2 minutes, or cook them on a baking sheet in the oven for 8 to 10 minutes.
From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.


Calories: 289kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 685mg | Fiber: 4g | Sugar: 13g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 288mg | Iron: 2mg