2-Ingredient Fluffy Apple Cinnamon Pancakes Vegan Must-Try

There’s nothing quite like waking up to the smell of warm apple cinnamon pancakes vegan style—fluffy, golden, and packed with cozy flavors that make you want to stay in your pajamas all morning. I’ve been making these for years, tweaking the recipe until it’s just right—moist from the grated apple, perfectly spiced with cinnamon, and completely dairy-free without sacrificing that classic pancake fluffiness. Trust me, even non-vegans go crazy for these! They come together in under 30 minutes, making them my go-to when I want something special (but easy) for lazy weekend breakfasts or surprise weekday treats.

Why You’ll Love These Apple Cinnamon Pancakes Vegan

These pancakes became my breakfast obsession for so many good reasons:

• Fluffy every time – The vinegar-milk combo works magic, giving them a lift that’ll surprise you
• Warm, cozy spices – Cinnamon and apple together? Pure comfort in every bite
• No weird ingredients – Just simple pantry staples you probably have right now
• Quick fix mornings – Whisk, pour, flip—you’re eating in under 30 minutes
• Everyone can enjoy – Dairy-free, egg-free, but packed with all the flavor of traditional pancakes

Honestly? My meat-eating brother didn’t even notice they were vegan until I told him!

Ingredients for Apple Cinnamon Pancakes Vegan

Okay, let’s gather our goodies! You’ll need:

• 1 cup all-purpose flour – Spoon it in and level it off; no packing!
• 1 tbsp sugar – I use coconut sugar, but regular works too
• 1 tsp baking powder – The secret to that perfect fluff
• ½ tsp cinnamon – Freshly ground if you’re fancy like that
• ¼ tsp salt – Just a pinch to balance the sweetness
• 1 cup almond milk – Shake the carton first—those solids settle
• 1 tbsp apple cider vinegar – Trust me, this makes them rise beautifully
• 1 tbsp vegetable oil – Plus extra for the pan
• ½ cup grated apple – Peeled first! I like Granny Smith for a little tartness

Pro tip: Grate the apple right before mixing so it doesn’t brown—but if it does? No biggie, adds character!

Equipment You’ll Need

No fancy gadgets required here! Just grab:

• 2 mixing bowls – One for dry, one for wet ingredients
• A whisk – Or fork in a pinch!
• Non-stick skillet – My trusty cast iron works wonders
• Spatula – For those perfect flips
• Box grater – For the apples (the messy but fun part!)

That’s it! See? I told you this was easy.

How to Make Apple Cinnamon Pancakes Vegan

Alright, let’s get cookin’! I promise this is easier than it looks—just follow these steps, and you’ll have stacks of golden pancakes before you know it. First things first, turn that stove on to medium heat while you mix the batter. A hot pan means perfect pancakes from the very first flip!

Mixing the Dry Ingredients

Grab your biggest mixing bowl—we need room for fluffiness to happen! Whisk together the flour, sugar, baking powder, cinnamon, and salt. Now, here’s my little secret: I like to sift the flour through my fingers as I add it. This isn’t just for show—it keeps the flour light and helps the cinnamon distribute evenly. No one wants a bite with all the spice in one spot!

Combining Wet Ingredients

In your second bowl, pour in the almond milk and apple cider vinegar. You’ll see it start to curdle slightly—don’t panic! That’s exactly what we want. This “buttermilk” effect gives our vegan pancakes that classic rise. Add the oil and give it a quick whisk. Now, pour this into your dry ingredients all at once. Stir just until combined—some lumps are totally fine. Overmixing makes pancakes tough, and we want clouds, not cardboard!

Cooking the Pancakes

Time for the star ingredient! Fold in those grated apples gently—just enough to distribute them. Your pan should be nicely heated by now. I test mine by flicking a few water droplets on it—if they sizzle, we’re good to go! Pour about ¼ cup batter per pancake. Now, the hardest part: patience. Wait until bubbles form all over the surface and the edges look set before flipping. About 2 minutes per side gives you that perfect golden brown. Flip with confidence—you’ve got this!

Pro tip: Keep finished pancakes warm in a 200°F oven while you cook the rest. Stack ‘em high, drizzle with maple syrup, and watch them disappear!

Tips for Perfect Apple Cinnamon Pancakes Vegan

Want restaurant-worthy pancakes every time? Here are my hard-earned secrets:

• Keep that pan happy – Medium heat is the sweet spot. Too hot burns the outside before the inside cooks; too low makes them greasy.
• Lumps are your friends – Stop stirring the batter the second the flour disappears. Overmixed batter = flat pancakes.
• Size matters – Use a ¼ cup measure for uniform pancakes that cook evenly.
• The first pancake rule – It’s always the “test pancake!” Adjust heat or batter thickness if needed.
• Fresh is best – Grate apples right before mixing to prevent browning and keep that fresh apple texture.

Follow these, and you’ll have perfect stacks every single time!

Serving Suggestions

Oh, the possibilities! My favorite way? Stack them high with a generous pat of vegan butter melting into all those nooks and crannies. Drizzle with warm maple syrup (the real stuff, please!) and sprinkle with extra cinnamon for that cozy touch. Feeling fancy? Top with fresh apple slices or a handful of toasted walnuts for crunch. These pancakes also love a dollop of coconut yogurt or a smear of almond butter if you’re feeling adventurous. Honestly? They’re so good I’ve been known to eat them straight off the griddle—no judgment here!

Storage and Reheating

Okay, let’s talk leftovers (though honestly, in my house, that’s rare!). These pancakes keep beautifully in an airtight container in the fridge for up to 2 days. When that pancake craving hits again, just pop them in the toaster until warm and crispy—it’s my secret for bringing back that fresh-off-the-griddle magic. Microwave works too (about 20 seconds per pancake), but the toaster gives you that perfect texture. Want to freeze them? Layer between parchment paper in a freezer bag, and they’ll stay happy for a month. Straight from freezer to toaster—breakfast solved!

Nutritional Information

Just so you know, these numbers are estimates—your exact counts might vary depending on your apple size or which milk you use. Per serving (2 pancakes): about 180 calories, 5g fat, and 3g protein. Not bad for something that tastes like a hug in pancake form!

Frequently Asked Questions

Q1. Can I use a different milk besides almond milk?
Absolutely! Any plant-based milk works here—oat milk makes them extra creamy, while soy milk gives a bit more protein. Even water works in a pinch (I’ve done it camping!), though the pancakes won’t be quite as rich.

Q2. What’s the best apple variety to use?
I adore Granny Smith for their tartness, but any apple works! Fuji adds sweetness, Honeycrisp brings juiciness—just avoid super mealy types like Red Delicious. Pro tip: Taste your grated apple first—if it’s bland, add an extra pinch of cinnamon.

Q3. Can I make the batter ahead?
Better fresh, honestly. The baking powder starts working immediately, so refrigerated batter makes flatter pancakes. If you must prep ahead, mix dry and wet ingredients separately, then combine right before cooking.

Q4. Why vinegar? It sounds weird!
I know, but it’s magic! The acid reacts with baking powder for lift, mimicking buttermilk pancakes. No vinegary taste—promise! Lemon juice works too if you’re out of ACV.

Q5. Can I freeze these pancakes?
Yes! Freeze in a single layer first, then stack with parchment between. Reheat straight from frozen in the toaster—they’re almost as good as fresh!

Share Your Experience

Did you make these apple cinnamon pancakes? I’d love to hear how they turned out! Drop me a comment below—tell me about your perfect stack, your favorite toppings, or any clever twists you tried. Your tips might just help another pancake lover!

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