You’re gonna love how cozy these pancakes taste.
They’re soft, fluffy, full of juicy apple bits, and perfectly spiced.
Think cinnamon, nutmeg, and that sweet apple smell filling your kitchen.
I’ve made these so many times when I want something comforting but still vegan and not too heavy.
They’re great for slow mornings and pair beautifully with maple syrup or a scoop of non-dairy yogurt.
What You’ll Need
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 1 tbsp ground flaxseed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 pinch of salt
- ¾ cup grated apple (about 1 small apple, peeled if you like)
- 1–2 tsp coconut oil or vegan butter for the pan
Why I Love This Recipe
I started making these on chilly fall mornings when I craved something sweet but still fresh. The smell of warm apples and cinnamon is like a hug. It reminds me of apple picking trips and the simple comfort of breakfast at home.
- The apples keep the pancakes moist
- No eggs or dairy needed—still fluffy
- Super quick—comes together in 20 minutes
- Great for using up soft apples
- You can freeze them!
Servings & Time
Makes: 6 medium pancakes (2 servings)
Total time: 20 minutes (10 mins prep, 10 mins cook)
Macros (Per Serving – 3 pancakes)
- Calories: 280
- Carbs: 42g
- Protein: 5g
- Fat: 10g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Apple cider vinegar reacts with the baking soda to create bubbles that help the batter rise and get fluffy. The ground flaxseed acts as a binder, kind of like an egg would. Grated apples bring natural sweetness and moisture.
Pro Tips
- Use a fine grater so the apple blends into the batter
- Let the batter sit for 5 minutes before cooking to activate the baking soda
- Medium-low heat is best—too hot and they’ll brown too fast
- Wipe the pan between batches to avoid burnt bits
- You can mix the dry ingredients the night before to save time
Tools You’ll Need
- Mixing bowls
- Box grater
- Measuring cups and spoons
- Whisk
- Silicone spatula
- Non-stick skillet or griddle
- Ladle or ¼ cup scoop
Substitutions and Variations
- Use oat milk or soy milk instead of almond milk
- Sub ½ cup whole wheat flour for a nuttier flavor
- Add chopped walnuts or pecans for crunch
- Swap grated pear for a twist
- Add a pinch of clove or cardamom for deeper spice
Make Ahead Tips
- Mix dry ingredients the night before and store in an airtight container
- Grate apples the night before and store with a few drops of lemon juice in the fridge
- Cooked pancakes can be cooled and frozen between sheets of parchment, then reheated in the toaster
Instructions
Step 1: Make vegan buttermilk
In a small bowl, mix 1 cup unsweetened almond milk with 1 tbsp apple cider vinegar. Set aside for 5 minutes to curdle.
Step 2: Mix dry ingredients
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tbsp ground flaxseed, 1 tsp baking powder, ½ tsp baking soda, 1½ tsp ground cinnamon, ¼ tsp nutmeg, and a pinch of salt.
Step 3: Add wet ingredients
To the bowl of vegan buttermilk, add 2 tbsp maple syrup and 1 tsp vanilla extract. Stir well.
Step 4: Combine wet and dry
Pour the wet mixture into the dry ingredients and stir gently with a silicone spatula until just combined. Don’t overmix. Batter should be a bit lumpy.
Step 5: Fold in grated apple
Add ¾ cup grated apple to the batter and fold gently until evenly mixed in.
Step 6: Cook the pancakes
Heat 1 tsp coconut oil in a non-stick skillet over medium heat. Scoop ¼ cup of batter per pancake onto the pan. Cook 2–3 mins per side, until golden brown and fluffy. Repeat with remaining batter.
Step 7: Serve and enjoy
Stack the pancakes on a round plate. Top with maple syrup, more cinnamon, or apple slices if you like.
Leftovers and Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan. You can also freeze them—just stack with parchment between each pancake and store in a freezer bag.
Common Mistakes
- Skipping the vinegar–it’s key for fluffiness
- Grating the apple too thick–makes the pancakes heavy
- Cooking on high heat–burns outside before inside is done
- Overmixing the batter–makes them tough
- Not letting the batter rest–reduces fluff
What to Serve With
- Maple syrup (always!)
- Sliced bananas or extra grated apple
- Non-dairy yogurt on the side
- A warm chai or spiced tea
- Vegan sausage or tofu scramble if you want savory too
FAQ
Can I use another kind of flour?
Yes! Try oat flour or half whole wheat, but texture might be slightly denser.
Do I have to peel the apple?
Nope! If the skin is soft, leave it on.
Can I make the batter ahead of time?
It’s best fresh, but you can mix the dry part ahead and store it.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for baking.
Why are my pancakes gummy inside?
Either your heat was too high or you didn’t cook them long enough on the second side.
Hope You Love It!
These pancakes are one of those cozy recipes you’ll find yourself making again and again. When you try it, drop a comment and let me know how it went—or ask a question if anything’s confusing!