Gluten Free Apple Pancakes

These gluten free apple pancakes are the perfect Fall breakfast. They’re quick to whip up, perfectly fluffy and topped with brown sugar cinnamon apples that are to die for.

Are you a more savory or sweet breakfast person? I love both, depending on the day, but recipes like my apple pie chia pudding and these gluten free apple pancakes definitely have me reaching for more sweet recipes this Fall. These pancakes are SO fluffy, perfectly sweet, spiced with cinnamon and nutmeg and have tons of fresh apple flavor.

The pancakes are made in one bowl and then topped with a simple sauteed brown sugar apple topping, though my air fryer apples are also so good on here. If you love this recipe, try my pumpkin cinnamon rolls next!

Quick tips

• I used honeycrisp apples for both the grated apple in the actual pancakes as well as the diced apple topping. Really anything goes here, you can go for a more tart apple or more sweet. I did not peel the apples in either setting, but if you prefer no skin you can peel them.
• If you prefer pancakes on the thinner side, just add a bit more milk/other liquid to the batter. I like mine thicker/fluffier, so I kept the batter on the thick side.

How to make gluten free apple pancakes

In a medium mixing bowl, whisk together the oil, milk, apple sauce, eggs and vanilla until well combined.

Add in the flour (making sure to spoon and level to measure), baking powder, spices and salt. Whisk to combine. The batter will be fairly thick but this will yield fluffier pancakes. If you prefer to thin it out, you can whisk in more milk.

Fold in the grated apple. Heat a large skillet over medium heat and grease with oil or butter. Use about 1/4-1/3 cup of batter and cook the pancakes until a few bubbles form on top, then flip and cook an additional 1-2 minutes. Set aside on a wire rack while you finish the rest of the batter.

Core and chop the two apples for the topping. Heat a skillet with the butter. Once melted, add in the apples, brown sugar, cinnamon and salt. Saute for about 5 minutes, stirring regularly until the apples soften.

Serve the pancakes with the sauteed apples then garnish with extra maple syrup if desired and enjoy! Try my sweet potato smoothie or baked pumpkin oatmeal next!

Ingredient swaps

Milk. Any type of milk will work here! I used soy because that’s what I had on hand, but you can use almond, oat milk, or regular cows milk.

Eggs. Eggs are a key ingredient to help bind all ingredients together and make the pancakes fluffy, but you can swap for a vegan alternative if you need. Since we’re already using apple sauce, you can just replace the eggs with an additional 1/3 cup of apple sauce to add even more apple flavor! Two flax eggs will also work.

Flour. These apple pancakes use gluten free all purpose baking flour as the base. I used Bob’s Red Mill, but King Arthur also works great!

Brown sugar. I love the molasses flavor that brown sugar adds, but really any kind of sugar will work here. You can even swap for maple syrup if you prefer a refined sugar free version.

Apple sauce. This is a key ingredient here for that rich apple flavor! I do not recommend any swaps.

How to store and freeze

Once cooked, these apple pancakes will store in the fridge for about 3 days. To heat them up, you can pop them in the microwave, toaster, or heat them up on a pan on the stove until warm through the center. Same with any extra apples- about three days in the fridge and I like to reheat those on the stove with a bit of oil or butter.

You can also freeze these gluten free pancakes! Just keep them in a freezer safe bag or container for up to 2 months. Reheat in the toaster or on the stove for best results. The microwave will work in a pinch, but it does tend to yield pancakes that are a bit softer or even soggier.

Breakfast recipes to try next!

• Pumpkin Chia Pudding
• Sheet Pan Pancakes
• Cinnamon Roll Pancakes
• Apple Cider Muffins

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