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    Home » Breakfast & Baking

    Vegan Apple Cinnamon Pancakes

    Updated: Oct 7, 2022 by Vera Morgan · This post may contain affiliate links · 2 Comments

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    vegan apple cinnamon pancakes topped with apple compote

    Bring warmth and comfort to breakfast with these Vegan Apple Cinnamon Pancakes. They’re soft, fluffy, and topped with a maple-glazed apple compote!

    a stack of vegan apple cinnamon pancakes topped with apple compote and whipped cream

    While you can never go wrong with Vegan Buttermilk Pancakes for breakfast, why not change things up and make these Vegan Apple Cinnamon Pancakes instead? Their sweet and tart apple flavor is perfect for fall and is made even better when topped with cinnamon and maple-coated apples.

    As a shortcut, these vegan pancakes are made with a vegan-friendly boxed pancake mix. Simple, right? This way, there’s no need to get messy with flour, baking powder, or the typical pancake batter ingredients.

    These apple cinnamon pancakes capture all of the magic of vegan apple pie in one easy breakfast recipe. They’re the best way to start the day!

    Jump to:
    • Ingredients needed
    • How to make vegan apple cinnamon pancakes
    • Tips and variations
    • More pancake toppings
    • Storing
    • Hungry for more vegan breakfast recipes?
    • Vegan Apple Cinnamon Pancakes

    Ingredients needed

    All of these ingredients should be easy to find and may even be in your pantry already:

    • Pancake mix - This is an easy vegan pancake recipe all thanks to the boxed pancake mix. I used Pearl Milling Company Original Pancake Mix (formerly known as Aunt Jemima pancake mix). It’s vegan-friendly, but if you use a different brand, check the package to make sure the ingredients are free of eggs and dairy. The recipe will work just as well with a homemade pancake mix - use my buttermilk pancake recipe but replace the yogurt with applesauce.
    • Soy milk - Any unsweetened dairy free milk will work.
    • Applesauce - The pancakes get their signature apple flavor and moisture from unsweetened applesauce. Feel free to fold shredded apples into the batter if you really love the sweet and tart flavors. If you don't have applesauce, use mashed banana, vegan yogurt, or two flax eggs instead.
    • Vegan butter - You need it for the pancake batter and the apple topping.
    • Apples - Apple compote is topped over the pancakes. Since this is a fall recipe, use any variety of seasonal fall apples you like! Macintosh are my favorite. Granny Smith, however, tend to take longer to soften, but this can be mitigated with an extra splash of water in the saucepan.
    • Cinnamon - Cinnamon is not only used to flavor the apple topping, it is also added to the pancake batter for extra warm flavors.
    • Brown sugar - To help caramelize the apples. You can use coconut sugar instead or omit the sugar and only use maple syrup.
    • Maple syrup - Used to coat the apples after they cook.
    • Lemon juice - For brightness and balance in the apple compote.
    four apple cinnamon pancakes cooking in a skillet

    How to make vegan apple cinnamon pancakes

    Step 1: Make the apple compote topping. Add the chopped apples, vegan butter, sugar, and cinnamon to a saucepan. Cook over medium heat, stirring often. Once the apples are tender, take the saucepan off of the heat and stir in the maple syrup and lemon juice.

    Step 2: Make the pancake batter. Whisk the pancake mix and the rest of the ingredients together in a large bowl. Try not to overmix it (a few small lumps are ok!). Let the batter rest while you heat up the skillet.

    Step 3: Cook the pancakes. Heat some oil in a skillet or griddle. Once it’s hot, pour ¼ cup worth of pancake batter onto the skillet. Cook until you see bubbles form all over the surface and the edges begin to firm up. Flip, and cook for a few minutes on the other side. Repeat until you run out of batter.

    Step 4: Serve. Plate the pancakes and top them with a scoop of the apple compote and any other toppings you love (see more ideas below). Enjoy! For full ingredients and instructions see printable recipe card below.

    step by step photos how to make vegan apple cinnamon pancakes
    vegan apple cinnamon pancakes stacked on a plate with apple topping being sliced with fork and knife

    Tips and variations

    • Don’t overmix the batter. Only mix the pancake batter until you no longer see streaks of dry flour. Overmixing will lead to flat and dense pancakes.
    • You only need to flip pancakes once. You’ll know they’re ready to flip when you see bubbles forming all over the surface and the edges begin to firm up.
    • As you cook the rest of the batter, keep the cooked pancakes warm by placing them on a baking sheet in a 200ºF oven.
    • For gluten free apple pancakes, use your favorite gluten free vegan pancake mix instead.
    • Instead of applesauce, use pumpkin puree and add a pinch of pumpkin spice to make vegan pumpkin spice pancakes.

    Not a huge fan of apples? Make this recipe with mashed pears and pear compote or mashed banana and caramelized bananas on top instead of the apples.

    More pancake toppings

    The apple compote topping makes this apple pancake recipe! But if you want to make this an extra special breakfast, feel free to add even more toppings, like:

    • Vegan whipped cream
    • Maple syrup
    • Vegan caramel sauce
    • Powdered sugar
    • Candied pecans
    • Chopped nuts
    • Blackberries or blueberries
    • Apricot preserves

    Storing

    Make ahead: Save a little time by making the pancake batter or apple compote the night before serving. Store them in separate airtight containers overnight, then cook the pancakes and reheat the apples the next morning.

    Store: Wrap the leftover pancakes in foil or place them in an airtight container. Store in the fridge for up to 5 days. The apple compote will keep for 3 to 5 days in the fridge as well.

    Freeze: Let any leftover pancakes cool completely before placing them into a ziploc bag or freezer-safe container. Freeze for up to 3 months. I don't recommend freezing the apples as they tend to become mushy once defrosted.

    Hungry for more vegan breakfast recipes?

    • Apple Cinnamon Overnight Oats
    • Vegan Cranberry Muffins
    • Easy French Toast
    • Vegan Pumpkin Bread
    • Peanut Butter Banana Muffins

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    Print
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    a stack of vegan apple cinnamon pancakes topped with apple compote and whipped cream

    Vegan Apple Cinnamon Pancakes


    ★★★★★

    5 from 1 reviews

    • Author: Verna
    • Total Time: 25 minutes
    • Yield: 5-7 Servings
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Bring warmth and comfort to breakfast with these Vegan Apple Cinnamon Pancakes. They’re soft, fluffy, and topped with a maple-glazed apple compote!


    Ingredients

    For pancakes

    • 2 cups Pearl Milling Company original pancake mix (yes it’s vegan) formerly known as Aunt Jemima pancake mix

    • 1 and 1/4 cups unsweetened soy milk, or any plant based milk

    • 1/2 cup unsweetened applesauce

    • 2 tablespoons melted vegan butter (optional)

    • 1 teaspoon vanilla extract

    • 1/2 teaspoon cinnamon

    • Oil (for cooking them)

    Apple compote topping

    • 3 apples peeled, cored and diced or sliced (I love using mcintosh apples for this)

    • 3 tablespoons vegan butter

    • 1 tablespoon brown sugar

    • 1/2 teaspoon cinnamon

    • 1/3 cup maple syrup

    • 1 tablespoon fresh lemon juice


    Instructions

    1. Make apple compote topping: add the apples, butter, sugar and cinnamon to a medium saucepan. Cook over medium heat while stirring, until the apples are nice and tender, about 3 to 5 minutes. Turn down the temperature if needed at any time. Remove from heat stir in the maple syrup and lemon juice. Set sauce aside until needed
    2. Batter: Add the pancake mix to a large bowl, add in the rest of the ingredients. Stir or whisk until combined. Do not overmix. It's ok if a few small lumps remain. Set aside while you preheat the skillet.

    3. Cook pancakes: Heat a tablespoon or more of oil in a large non-stick skillet or electric griddle. Using a 1/4 cup measuring cup, pour a heaped amount into the skillet . Repeat until the pan is full. I can fit 3 to 4 at a time in my pan. Cook for a couple minutes on each side until golden brown. If at any time you find the pan too hot, turn down the heat. Repeat until all batter is gone, adding oil as necessary as you go. Keep pancakes warm in a 200° oven until ready to serve.

    4. Enjoy: Serve the apple topping over warm pancakes and enjoy. Vegan whipped cream and toasted chopped pecans are also lovely additions! Makes approx. 12-14 pancakes. Photos, tips, substitutions and more in above post and notes*

    Notes

    • Substitutions: If you don't have apple sauce you can sub, mashed banana, vegan yogurt or a couple of flax eggs! And if you're feeling lazy add 1 or 2 diced/shredded apples to the batter and skip the topping or do both! See above post for even more ideas!
    • Always Check back of the pancake mix box to make sure ingredients are vegan. It’s the ‘original mix’ not the ‘complete mix’. I'm sure other vegan mixes would also work I am just partial to this one.
    • Gluten free apple pancakes: try using a gluten free vegan pancake mix!!
    • Apples: I prefer mcintosh apples for this recipe but use your favorite. Granny smith tends to take longer to soften so you might need to add a splash or two of water toward the end.
    • Store: Wrap leftover pancakes in foil or an airtight container for up to 5 days stored in the fridge or cool and freeze in a ziploc bag for up to 3 months. The topping will keep for 3-5 days as well and I don't recommend freezing as they tend to turn mushy once defrosted.
    • Prep Time: 15 Minutes
    • Cook Time: 10 Minutes
    • Category: Breakfast & Baking
    • Method: Stovetop
    • Cuisine: American, Canadian

    Keywords: vegan apple cinnamon pancakes, apple pancakes,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Breakfast & Baking

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    Comments

    1. Patricia Pascale

      October 09, 2022 at 3:43 pm

      Delicious!! Thanks so much for a perfect brunch recipe for a fall day.

      ★★★★★

      Reply
      • Verna

        October 09, 2022 at 4:25 pm

        You're so welcome!! I'm so happy you enjoyed the pancakes 🙂 Thanks so much for taking the time to leave a rating and review it is so helpful.

        Reply

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