Apple cinnamon whole wheat pancakes

Stack of vegan apple cinnamon pancakes with fresh apple and maple syrup.

5 from 5 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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American, Vegan

Keyword: apple pancakes, hot cakes, vegan brunch

Servings: people

Calories: 289kcal

Author: Dianne Wenz

Ingredients

1 ½ cups whole wheat flour or gluten-free flour
1 Tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cups non-dairy milk (such as soy or almond)
¼ cup applesauce unsweetened
2 Tablespoons maple syrup
1 large apple finely chopped
Neutral flavored oil (such as grapeseed or avocado)

Instructions

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 ½ 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.

Notes

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 1-½ minutes, or cook them on a baking sheet in the oven for 8 to 10 minutes.

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