Oh, how I love these German apple pancakes with cinnamon. They make such an amazing breakfast or dessert, the recipe is completely vegan, and super easy!
Why This Recipe Works
I’ve been making these German apple pancakes for years and they’re always a real winner. I love making them for breakfast on the weekends and they’re also great for brunch.
German apple pancakes are basically very flat pancakes topped with apple slices and cinnamon. So easy and delicious!
Traditional recipes call for eggs and milk, but it’s so easy to make a vegan version. Just use plant-based milk instead (my favorite for this recipe is oat milk). Ground flaxseeds are a great and very cheap egg replacement. You don’t even have to soak them in water before adding them to the batter as it provides enough liquid for them.
The secret ingredient in this recipe is sparkling water. It makes the pancakes super light and fluffy. I didn’t want them to be overly sweet, so I added just a bit of coconut sugar, but if you want you could of course add more sugar. Vanilla extract also goes perfectly with the cinnamon flavor and is a must in this recipe.
For a really decadent dessert, you could also serve the apple pancakes with vegan vanilla ice cream and coconut whipped cream. Big yum!
What Goes Into This Recipe
- Flour – all purpose flour or spelt flour
- Plant-Based Milk – unsweetened oat, almond, or soy milk
- Sparkling Water
- Baking Powder
- Lemon Juice – use fresh lemon juice. It adds a bit of tang.
- Melted Coconut Oil
- Natural Vanilla Extract
- Brown Sugar or Coconut Sugar – the pancakes aren’t overly sweet. I like to top them off with a bit of powdered sugar before serving. Add more sugar if you want.
- Ground Flaxseeds – they serve as an egg replacement in this recipe. No need to soak them, just add them right to the batter. Make sure to use ground flaxseeds. The recipe doesn’t work with whole flaxseeds.
- A Pinch of Salt – enhances the flavor.
How To Make This Recipe
1. Step: Melt the coconut oil in a small pot on the stovetop or in the microwave.
2. Step: Combine the dry ingredients in a medium-sized bowl. Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract.
3. Step: Stir the batter well with a whisk until there are no lumps left.
4. Step: Heat some coconut oil in a large non-stick pan (it should be only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of your pan. Bake one pancake at a time at medium heat. Quickly swirl with a spatula, so the batter covers the entire bottom of your pan.
5. Step: Add the apple slices on top and gently press them into the batter.
6. Step: It’s important that you don’t flip the pancakes too early. Wait until the top begins to bubble and the edges start to brown and crisp up. Put a plate on top of the pan and turn it around 180 degrees, so the pancake lands on the plate. Then carefully let it slide back into the pan with the other side on top. Sprinkle with a bit of powdered sugar and cinnamon before serving.
Recipe Notes
- It’s very important to use a non-stick pan for the apple pancakes. This way they won’t stick to the pan.
- I find the apple pancakes break relatively easy when being flipped, so I highly recommend using a plate to turn them. This is a very easy and effective way to turn them.
- Don’t use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.
Frequently Asked Questions
How Long Do The Pancakes Last?
Stored in an airtight container in the fridge, the pancakes last up to 2-3 days.
Can I Freeze Them?
Related Recipes
- 10 Easy Vegan Pancakes
- Vegan Apple Crumble
- Vegan Crepes
- Vegan French Toast
- 20 Drool-Worthy Vegan Breakfast Recipes
- Vegan Waffles with Cherry Sauce
- Vegan Banana Pancake
I Love To Hear From You!
I hope you like this German apple pancake as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
German Apple Pancakes
Ingredients
- 2 cups all-purpose or spelt flour
- 2 1/4 cups unsweetened oat, soy, or almond milk
- 2 1/4 cups sparkling water
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 tablespoons melted coconut oil
- 1/2 teaspoon natural vanilla extract
- 2-3 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground flaxseeds
- 1 pinch salt
Instructions
- Melt the coconut oil in a small pot on the stovetop or in the microwave.
- Combine the dry ingredients in a medium-sized bowl. Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract.
- Stir the batter well with a whisk until there are no lumps left.
- Heat some coconut oil in a large non-stick pan (it should be only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of your pan. Bake one pancake at a time at medium heat. Quickly swirl with a spatula, so the batter covers the entire bottom of your pan.
- Add the apple slices on top and gently press them into the batter.
- It’s important that you don’t flip the pancakes too early. Wait until the top begins to bubble and the edges start to brown and crisp up. Put a plate on top of the pan and turn it around 180 degrees, so the pancake lands on the plate. Then carefully let it slide back into the pan with the other side on top.
- Sprinkle with a bit of powdered sugar and cinnamon before serving.
Notes
- It’s very important to use a non-stick pan for the apple pancakes. This way they won’t stick to the pan.
- I find the apple pancakes break relatively easy when being flipped, so I highly recommend using a plate to turn them. This is a very easy and effective way to turn them.
- Don't use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.
Patricia
Just tried these. My daughters loved them! Thank you for the recipe. :-)