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  • Apfelpfannkuchen vegan
  • Apple pancakes on a yellow plate surrounded by fresh apples
  • Apple rings frying in a poffertjes pan on the stove, cooking
  • Apple pancakes on a brown plate with apple chunks, plated
  • Syrup poured over a tall stack of apple pancakes, served
  • Sliced apple pancake stack revealing the layers, close-up
  • Tall apple pancake tower with apple compote on a dark plate
  • Round apple pancakes with apples on a rustic wooden table, from above

Last updated 8 June 2026

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Hello lovelies, I couldn't be happier that apple season is here!! So I have a new recipe for you as well: Apple pancakes.

APPLE

But first of all lets start with a Hymne to the apple. Not only is it local here, but also seasonal and so versatile. You can use it in sweet and savory recipes and it really is a loyal soul. I don't remember how many times an apple saved me from starving or satisfied my hunger for something sweet (at least for a short period). There isn't a better healthy snack which is also great for on the go. And of course there are lot of sweet childhood memories of mine that involve apples. Climbing on apple trees, drinking fresh sweet and sticky apple juice or the feeling when you bite into a crispy freshly picked apple from the tree - pure bliss. So I actually think it's no wonder even celebrities name their kids after this amazing fruit.

Now you know why my love for these apple pancakes is that big, I only made some slight changes to the recipe, that I already enjoyed so many times when I was a kid. With lots of cinnamon and the best part is the liquid batter, that you might get inside the apple ring - if you are lucky enough.

My recipe is without any industrial sugar, with spelt flour and every kid that tried it so far absolutely loved them.

Apple pancakes on a yellow plate surrounded by fresh apples

RECIPE:

So here comes the recipe for these delicious apple pancakes:

Apple rings frying in a poffertjes pan on the stove, cookingApple pancakes on a brown plate with apple chunks, plated

My kids really adore those pancakes and the last breakfast I made them, one of my daughters ate 5 pieces (I stopped at two) - so this really is a love story. I also make them for lunch or dinner sometimes, just serve a light soup as starter and everyone is happy here. The pancakes are super fluffy and light, without eggs or any other animal products and no one will even realize they are vegan :-).

Syrup poured over a tall stack of apple pancakes, served

You can serve them with stewed apples, just add some oil to a pans, your apples, some lemon juice and lots of cinnamon and some maple syrup. The girls still love to dip the apple pancakes in maple syrup, I don't really need anything else with them. Just the sweet childhood memories let them melt in my mouth.

Sliced apple pancake stack revealing the layers, close-upTall apple pancake tower with apple compote on a dark plate

I really hope, I could make you crave those apple pancakes and maybe you have your own apple tree and need some ideas for that rich harvest we have this year. I also made the apple sauce myself, since we all love this classic as well. What is your favorite childhood memory with APPLES?

And you can already find more sweet and savory Pancake recipes here. 

If you love that apple-cinnamon combination as much as we do, be sure to try my sweet quinoa with apple compote or these apple-cinnamon overnight oats for a cozy breakfast. And for everyone who likes things crisp, the crispy vegan apple chia waffles are another favorite from my apple kitchen.

Round apple pancakes with apples on a rustic wooden table, from above

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the sparkling water is what makes the batter really light, so stir it in at the end and bake the pancakes right away. I like to use tart, firm apples such as Boskoop or Elstar, since they hold their shape while caramelizing. For a heartier bite, swap 50 g of the spelt flour for buckwheat flour. They taste best fresh from the pan, with plenty of cinnamon and a little maple syrup for dipping.

Apfelpfannkuchen vegan

5.0 from 2 votes

Apple pancakes

Fluffy vegan apple pancakes with caramelized apple rings inside, made without eggs or refined sugar, with spelt flour and lots of cinnamon. Loved by kids and adults alike.

  • Course:Breakfast
  • Keyword:apple pancakes, vegan, egg-free, kids favorite, breakfast
  • Prep:10 min
  • Cook:20 min
  • Servings:4 servings
Vegan

INGREDIENTS

  • 150grapple sauce
  • 170mlplantbased milk
  • 50mlsparkling water
  • 2Tbspmaple syrup
  • 2Tbspcoconut blossom sugar
  • 1Tspcinnamon
  • some vanilla
  • 200grspelt flour or 150 gr spelt- and 50 gr buckwheat flour
  • 1Tbspbaking soda
  • 1Tbspbaking powder
  • pinchof salt
  • 1Tbspapple cider vinegar
  • some oil for the pan
  • some coconut sugar for caramelizing
  • 2apples

INSTRUCTIONS

  1. In a bowl mix all the ingredients for the pancakes and let the batter rest a bit
  2. Core the apples, peel if you like and cut into discs (0,5-1 cm thick).
  3. Preheat the oil in a pan, sprinkle the apple discs with some coconut sugar and caramelize them from both sides
  4. Add 1-2 Tbsp of the batter onto the rings and bake the pancakes until golden brown (from both sides)
  5. Serve with cinnamon and maple syrup
Calories
220 kcal
GOOD TO KNOW

Frequently asked questions

  • Instead of eggs, apple sauce, baking powder and baking soda do the binding and give you a fluffy batter. A tablespoon of apple cider vinegar activates the baking soda, and the sparkling water makes the pancakes especially airy, all without any animal products.

  • I love using spelt flour, which keeps the batter mild and easy to digest. If you prefer a nuttier, heartier bite, swap 50 g of the spelt flour for buckwheat flour. Both work beautifully.

  • Tart, firm varieties like Boskoop, Elstar or Gala work best. They hold their shape while caramelizing and their gentle tartness is a lovely contrast to the sweet batter.

  • Yes, this recipe is completely free of refined sugar. It is sweetened only with maple syrup and coconut blossom sugar, plus a little extra maple syrup to serve.

  • They taste best fresh from the pan, but you can keep them in the fridge for 1–2 days and reheat them briefly in a pan or the toaster. I would always mix the batter fresh, though, so the baking soda and baking powder keep their full lift.

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