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Whole Wheat Apple Cinnamon Pancakes - Vegan

Fluffy Whole Grain Apple Cinnamon Pancakes use the season's best apple cider to add extra apple flavor. Dairy free and whole grain and drizzled with an apple peanut butter sauce.

Course Breakfast
Cuisine American
Keyword apple pancakes, whole grain pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes
Calories 105 kcal


  • 1 cup fresh apple cider
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup whole grain flour (whole wheat, oat, any combo works)
  • 2 Tbs ground flax seeds
  • 2 tsp baking powder
  • 1 tsp cinnamon or use pumpkin spice
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 large apple sliced into 1/4" thick rings, tossed with 2 tsp sugar and 1/2 tsp cinnamon

Peanut Butter Drizzle + Optional Toppings

  • 1/3 cup fresh apple cider warmed
  • 1/4 cup peanut butter
  • dusting of powdered sugar and/or nuts to top


  1. Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
  2. Slice the apple into twelve 1/4" thick slices using an apple corer or mandoline. A sharp knife will work as well, but is a little more difficult to get perfect slices and thickness.
  3. Toss the apple slices with sugar and cinnamon.
  4. Place on hot griddle, well spaced to accommodate the size of the pancakes.
  5. While the apple slices are cooking on one side, whisk the apple cider, apple cider vinegar and extract together in a medium size bowl.
  6. Mix the flour, flax seed, sugar, spices, baking powder, and salt together in a large bowl.
  7. Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combined.
  8. When the apple slices have begun to lightly brown on one side, flip them.
  9. Then pour 1/4 cup (more of less depending on the size of the apple slice) of the pancakes batter over the top of each apple slice, completely coating the slice and extending over the edges.
  10. Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes and edges are firmed up.
  11. Flip and cook for another 1-2 minutes on the other side until the apples have a nice brown color. Repeat until you have used all the pancake batter.
  12. Top with apple-peanut butter sauce. To make this, warm 1/3 cup of cider in a pyrex measuring cup in the microwave. Stir in 1/4 cup peanut butter until emulsified, adding more warm cider if necessary. The sauce will firm up a bit as it cools.
  13. Add a dusting of powdered sugar and optional nuts.
Nutrition Facts
Whole Wheat Apple Cinnamon Pancakes - Vegan
Amount Per Serving (1 g)
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.