Vegan Apple Pancakes (Gluten-Free Option) – Cozy, Fluffy, and Full of Fall Flavor

These vegan apple pancakes are the kind of breakfast that makes your kitchen smell like cinnamon and warm apples. They’re fluffy, lightly sweet, and easy to make with simple ingredients you may already have. You can keep them classic with regular flour or go fully gluten-free without losing texture.

They cook up beautifully on a skillet and pair perfectly with maple syrup, a dab of vegan butter, or a sprinkle of toasted nuts. If you love apple pie vibes in a quicker, easier format, this recipe is for you.

Vegan Apple Pancakes (Gluten-Free Option) - Cozy, Fluffy, and Full of Fall Flavor

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• All-purpose flour (or gluten-free 1:1 baking flour for the GF option)
• Rolled oats (optional, for a heartier texture; use certified gluten-free if needed)
• Baking powder
• Ground cinnamon and a pinch of nutmeg (optional but great)
• Fine sea salt
• Plant milk (almond, soy, oat, or cashew)
• Unsweetened apple sauce
• Maple syrup (or another liquid sweetener)
• Vanilla extract
• Apple (sweet-tart varieties like Honeycrisp, Pink Lady, or Gala work well)
• Neutral oil or vegan butter for the pan
• Lemon juice (optional, brightens flavor and helps prevent browning)
• Chopped walnuts or pecans (optional, for topping)

Instructions

 

• Prep the apple: Core and grate 1 medium apple on the large holes of a box grater. If very juicy, lightly squeeze to remove excess moisture. Toss with a squeeze of lemon juice to keep it bright.
• Make the dry mix: In a large bowl, whisk 1 cup all-purpose flour (or gluten-free 1:1 flour), 1/4 cup finely ground rolled oats (optional), 2 teaspoons baking powder, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/4 teaspoon salt.
• Whisk the wet ingredients: In a measuring cup, combine 1 cup plant milk, 1/3 cup unsweetened apple sauce, 1–2 tablespoons maple syrup (to taste), and 1 teaspoon vanilla extract.
• Combine: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but spoonable. Fold in the grated apple.
• Rest the batter: Let it sit for 5 minutes. This helps the baking powder activate and the oats (if using) hydrate. If the batter thickens too much, add a splash of plant milk.
• Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. You want the surface hot but not smoking—test with a droplet of water; it should sizzle gently.
• Cook the pancakes: Scoop about 1/4 cup batter per pancake. Use the back of the scoop to nudge it into a circle. Cook 2–3 minutes until the edges look set and small bubbles appear on top.
• Flip carefully: Slide a thin spatula underneath and flip. Cook another 1–2 minutes until golden and cooked through. Reduce heat if they brown too fast.
• Finish and serve: Keep pancakes warm in a low oven (200°F/95°C) while you cook the rest. Serve with maple syrup, a sprinkle of cinnamon, and chopped nuts if you like.

What Makes This Recipe So Good

• Fluffy texture without eggs: A mix of plant milk, apple sauce, and baking powder gives these pancakes lift and softness.
• Big apple flavor: Grated apple melts into the batter for juicy, fragrant bites in every forkful.
• Easy to customize: Keep it classic or try the gluten-free option, switch sweeteners, and adjust spices.
• Weekday-friendly: The batter comes together in one bowl and cooks in minutes.
• Better-for-you ingredients: Whole-grain flour, minimal oil, and natural sweetness from apples and maple syrup.

Shopping List

• All-purpose flour (or gluten-free 1:1 baking flour for the GF option)
• Rolled oats (optional, for a heartier texture; use certified gluten-free if needed)
• Baking powder
• Ground cinnamon and a pinch of nutmeg (optional but great)
• Fine sea salt
• Plant milk (almond, soy, oat, or cashew)
• Unsweetened apple sauce
• Maple syrup (or another liquid sweetener)
• Vanilla extract
• Apple (sweet-tart varieties like Honeycrisp, Pink Lady, or Gala work well)
• Neutral oil or vegan butter for the pan
• Lemon juice (optional, brightens flavor and helps prevent browning)
• Chopped walnuts or pecans (optional, for topping)

Step-by-Step Instructions

1. Prep the apple: Core and grate 1 medium apple on the large holes of a box grater. If very juicy, lightly squeeze to remove excess moisture.

   Toss with a squeeze of lemon juice to keep it bright.

2. Make the dry mix: In a large bowl, whisk 1 cup all-purpose flour (or gluten-free 1:1 flour), 1/4 cup finely ground rolled oats (optional), 2 teaspoons baking powder, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/4 teaspoon salt.
3. Whisk the wet ingredients: In a measuring cup, combine 1 cup plant milk, 1/3 cup unsweetened apple sauce, 1–2 tablespoons maple syrup (to taste), and 1 teaspoon vanilla extract.
4. Combine: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but spoonable.

   Fold in the grated apple.

5. Rest the batter: Let it sit for 5 minutes. This helps the baking powder activate and the oats (if using) hydrate. If the batter thickens too much, add a splash of plant milk.
6. Preheat the pan: Heat a nonstick skillet or griddle over medium heat.

   Lightly grease with oil or vegan butter. You want the surface hot but not smoking—test with a droplet of water; it should sizzle gently.

7. Cook the pancakes: Scoop about 1/4 cup batter per pancake. Use the back of the scoop to nudge it into a circle.

   Cook 2–3 minutes until the edges look set and small bubbles appear on top.

8. Flip carefully: Slide a thin spatula underneath and flip. Cook another 1–2 minutes until golden and cooked through. Reduce heat if they brown too fast.
9. Finish and serve: Keep pancakes warm in a low oven (200°F/95°C) while you cook the rest.

   Serve with maple syrup, a sprinkle of cinnamon, and chopped nuts if you like.

Storage Instructions

• Fridge: Store cooled pancakes in an airtight container for up to 3 days. Reheat in a toaster, skillet, or microwave.
• Freezer: Freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Toast from frozen or warm in a 325°F (165°C) oven for 8–10 minutes.
• Meal prep tip: Make a double batch and freeze in stacks of two with parchment between each pancake for easy weekday breakfasts.

Health Benefits

• Fiber-rich: Apples and oats add soluble and insoluble fiber, which supports digestion and helps keep you full.
• Lower in saturated fat: No eggs or dairy means minimal saturated fat compared to traditional pancakes.
• Natural sweetness: Apple sauce and maple syrup offer gentle sweetness, so you can keep added sugar in check.
• Micronutrients: Apples bring vitamin C and polyphenols; cinnamon adds antioxidants and cozy flavor without extra calories.

Pitfalls to Watch Out For

• Overmixing the batter: Stir just until combined.

  Overmixing can make pancakes tough or gummy, especially with gluten-free flour.

• Too much apple moisture: Very juicy apples can thin the batter. Lightly squeeze grated apple before folding in, or add a tablespoon of flour if needed.
• Pan too hot: High heat burns the outside before the center cooks. Medium heat gives an even golden color and tender interior.
• Skipping the rest: A short rest helps the batter thicken and improves texture.

  Don’t skip it.

• Wrong gluten-free flour: Use a gluten-free 1:1 blend with xanthan gum. Straight almond or coconut flour won’t swap evenly here.

Variations You Can Try

• Apple pie style: Add a pinch of ground ginger and cloves, and stir in 2 tablespoons of finely chopped dried cranberries.
• Caramel-apple pancakes: Top with warm date caramel or a drizzle of maple butter and a sprinkle of flaky salt.
• Protein boost: Replace 2 tablespoons of flour with your favorite unflavored or vanilla vegan protein powder. Add a splash more plant milk if the batter gets too thick.
• Nutty crunch: Fold in 1/4 cup chopped walnuts or pecans for texture and healthy fats.
• Griddle cake style: Skip the oats and make smaller pancakes for crisp edges and soft centers.
• No maple syrup batter: Omit the sweetener in the batter and rely on toppings.

  This keeps sugar lower while still tasting great.

FAQ

Can I use shredded apple instead of grated?

Yes. Shredded or grated both work. Grated apple blends more into the batter for an even texture, while shredded gives slightly bigger bites of apple.

What’s the best gluten-free flour for these pancakes?

Use a high-quality gluten-free 1:1 baking blend that includes xanthan gum.

It mimics regular flour and keeps the pancakes fluffy rather than crumbly.

Can I make the batter ahead of time?

It’s best fresh, but you can mix the dry ingredients the night before and combine with the wet right before cooking. If you mix the full batter early, it may thicken—just whisk in a splash of plant milk before cooking.

How do I know when to flip the pancakes?

Look for set edges and small bubbles forming across the surface. When the underside is golden and the top looks slightly matte rather than shiny, it’s time to flip.

Can I use another sweetener?

Absolutely.

Agave, coconut sugar (whisked into the dry mix), or date syrup all work. Adjust to taste, since some sweeteners are stronger than others.

Which apples work best?

Sweet-tart, firm apples like Honeycrisp, Pink Lady, or Gala hold their flavor and texture. Softer apples work too; just squeeze out a bit of extra juice.

How do I prevent sticking?

Use a good nonstick skillet or a well-seasoned griddle, and lightly grease between batches.

If pancakes stick, the pan may be too cool—give it another minute to heat.

Can I add chocolate chips?

Yes, and it’s delicious. Use dairy-free mini chips and fold them into the batter along with the apple.

How can I make them oil-free?

Cook on a quality nonstick pan without added oil and replace the pan grease with a light spray of water between batches if needed. Also ensure your batter isn’t overly dry.

Are these kid-friendly?

Definitely.

Keep spices mild, make smaller pancakes for little hands, and let kids add their favorite toppings like sliced banana or a dusting of cinnamon sugar.

Wrapping Up

These vegan apple pancakes are warm, comforting, and simple enough for any morning, with a gluten-free option that keeps them just as fluffy. The grated apple adds moisture and flavor, while cinnamon brings that cozy, breakfast-worthy aroma. Make a batch on Sunday, freeze the extras, and you’ll have a quick, satisfying meal ready to reheat all week.

Grab your skillet, whisk up the batter, and enjoy a stack that tastes like fall any time of year.