Caramel Apple Pancakes

These Caramel Apple Pancakes are thick, fluffy, and bursting with caramel apple flavor. I have topped these pancakes with fried cinnamon apples, crunchy pecans and a caramel drizzle that literally taste dreamy. These pancakes only require one bowl and can be whipped up in 30 minutes or less. 

One of my favorite things to eat in the fall is caramel apples. But after becoming vegan I found out that most caramels have milk in it. So I decided to make my own caramel drizzle and pair it with these delicious apple cinnamon pancakes. 

Making these pancakes are super simple. In a large bowl, sift the flour, baking powder, salt, cinnamon, and sugar. Make a well in the middle of the center and add the apple sauce, milk, vanilla, and apple cider vinegar.  Whisk together until a thick batter is formed. Using a knife chop your apple into thin slices and set aside.

Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan. I like to use my cookie scoop when pouring my batter to ensure that I get the same size pancakes. Add the thin slices of apple on top of your pancake. Cook the pancakes until you see bubbles break on the surface then flip (around 2 minutes). Then cook the other side of the pancake. I like to cook each pancake until golden brown.  

After you have cooked your pancakes heat a medium pan on medium heat. Add the coconut oil, cinnamon, and apples to the pan. Cook apples for 5-6 minutes or until soft. If you like your apples crunchy cook for only 3 minutes. 

To make the caramel drizzle combine the agave syrup and coconut oil in a medium bowl. Heat the mixture up in the microwave for 30-40 seconds. Add the rest of the caramel drizzle ingredients to the bowl and whisk until it becomes thick and creamy. If you prefer your drizzle to be thicker add another tablespoon of peanut butter. 

Stack your pancakes on top of one another and add the cinnamon fried apples, pecans, and caramel apple sauce on top. Cut, eat, and enjoy!

One of my favorite part about these Caramel Apple Pancakes are that they taste even better as leftovers. I have found popping them in my toaster heats them perfectly without over cooking them, which I have done in the microwave many times. You also can wrap these pancakes up and freeze them and eat them another day.

Unfortunately, the caramel apple drizzle doesn’t freeze well so I recommend storing it in an airtight container in your refrigerator. Leftover caramel drizzle lasts up to 5-7 days. 

These Caramel Apple Pancakes are:

Sweet

Fluffy

Soft

Delicious 

Quick & Easy 

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!

Caramel Apple Pancakes

  • Servings: 3-4
  • Difficulty: easy
  • Print

These Caramel Apple Pancakes are thick, fluffy, and bursting with caramel apple flavor. I have topped these pancakes with fried cinnamon apples, crunchy pecans and a caramel drizzle that literally taste dreamy.


Ingredients

  • ½ cup apple sauce
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup dairy-free milk
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 Tbsp cane sugar
  • 1 tsp apple cider vinegar
  • 1 Tbsp cooking oil, I used spray oil
  • 1 apple, chopped into thin slices

Cinnamon Apples

  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • 1 apple chopped into cubes
  • ¼ cup pecans (optional)

Caramel Drizzle

  • ⅓ cup coconut oil
  • ¼ cup agave syrup or maple syrup
  • 3 Tbsp almond or peanut butter
  • 1 tablespoon cornstarch
  • ⅛ sea salt
  • 1 tsp vanilla

Directions

  1. In a large bowl, sift the flour, baking powder, salt, cinnamon, and sugar. Make a well in the middle of the center and add the apple sauce, milk, vanilla, and apple cider vinegar. Whisk together until a thick batter is formed.
  2. Slice the one apple into thin slices.
  3. Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan. Add 2 thin slices of apples on top of the batter (optional).
  4. Cook pancakes until you see bubbles break the surface then flip (around 2 minutes). Cook the other side of the pancakes until golden brown.
  5. Heat a pan on medium heat. Add the coconut oil, cinnamon, and apples to the pan. Cook apples for 5-6 minutes or until soft.
  6. Combine the agave syrup and coconut oil in a medium bowl. Heat the mixture up in the microwave for 30-40 seconds.
  7. Add the rest of the caramel drizzle ingredients to the bowl and whisk until it becomes thick and creamy.
  8. Stack pancakes and top with cinnamon apples, pecans, caramel sauce and serve immediately.

Make it Your Own
  • To make the caramel sauce either peanut butter or almond butter works best. If you want it thicker add an additional tablespoon.
  • For my pancakes I added sliced green apples to my pancake batter to add an extra crunch. Just make sure to slice them very thin and add to each individual pancake while your cooking them.
  • Making these pancakes for more than 2 people? Double the recipe.

One reply to “Caramel Apple Pancakes

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