These egg free Apple Cinnamon Pancakes may taste like fall, but they’re great any time of year! The applesauce keeps them tall, soft, and fluffy, and the apple flavor is paired perfectly with cinnamon. These eggless pancakes can also easily be made dairy free / milk free, vegan, and top 8 free!
My toddler has pancakes for breakfast many mornings (we freeze them and reheat for busy weekdays), and it’s nice to have a variety of flavors to offer him. Apple and cinnamon are such a great match as it is, and applesauce can be a nice substitute in recipes that may typically require eggs or butter, as many traditional pancake recipes do.
For a brunch spread, try some of my other egg free breakfast recipes:
- Recipe: Egg Free Waffles
- Recipe: Egg Free French Toast (Top 8 Free)
- Recipe: Egg Free Sausage Hash Brown Bake
- Recipe: Fluffy Egg Free Pancakes
- Recipe: Eggless Sausage Bites (DF option)
- Recipe: Cornmeal Pancakes (Egg Free, DF, Vegan)
- Recipe: Best Vegan Banana Muffins
These pancakes come together in a pinch, and the whole family will love them! If you’re cooking for a crowd, pair them with fruit and a few other egg free breakfast items (like my Sausage Hash Brown Bake!) and you’ll have the perfect brunch spread. Nobody will even miss the eggs!
Looking for something a little different for next week’s pancakes? Give these Egg Free Cornmeal Pancakes a try, or my Lemon Blueberry Pancakes. Or maybe you just want classic Fluffy Egg Free Pancakes – I’ve got you covered there, too.
These allergy friendly Apple Cinnamon Pancakes are:
- Egg free / eggless
- Peanut free
- Tree nut free
- Dairy free / milk free (use your favorite DF milk)
- Soy free
- Wheat and gluten free (use all purpose GF flour)
- Fish and Shellfish Free
- Vegan
- Top 8 Free (see above)
Egg Free Apple Cinnamon Pancakes (Vegan)
Ingredients
- 2 1/8 cups all purpose flour
- 3 Tbsp granulated sugar OR brown sugar
- 1 1/2 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 3/4 cups milk or DF milk
- 1/2 cup unsweetened applesauce (level, not heaping)
- 1/4 cup canola or vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat griddle to 350F. Lightly spray griddle or skillet/pan with cooking spray.
- Whisk together all dry ingredients (flour, sugar, baking powder, salt, and cinnamon) in large bowl.
- Add milk, applesauce, oil, and vanilla to dry mix and whisk together just until combined. Allow batter to rest for about 3 minutes. If batter is too runny, add 1 Tbsp of flour at a time until it reaches the desired consistency. Once ingredients are mixed, do not stir again (otherwise pancakes will be less fluffy)
- Pour batter onto skillet to desired size. Bake until top has formed bubbles and bottom is golden brown.
- Flip pancake gently and cook until second side is golden brown.
- Remove from griddle with spatula. Serve immediately with toppings of choice.
Notes
Looking for more egg free breakfast inspiration?
🙁 did not work with gf flour (better batter) way too thick even with a lot of added milk
Oh no – I’m sorry to hear they didn’t work out! I wonder if it would work better with closer to 2 cups instead, or another GF blend? I’ve noticed in the past that Better Batter tends to make things a bit a little drier than some GF flours. Gluten free flour can be tough to work with sometimes 🙁