Posted in Recipes on 02.11.2023
Apple Cider Pancakes with Spiced Apple Compote
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 12-14 large pancakes Print recipe?
Sweet and fluffy vegan apple cider pancakes topped with a spiced apple compote. Perfect autumn weekend breakfast!
I say weekend breakfast but living on your own comes with certain advantages. Namely making apple cider pancakes at the weekend but having enough left to enjoy for a couple more breakfasts throughout the week! A quick zap in the microwave and this autumn breakfast is as good as the day they were made. I’ve heard about putting pancakes in the toaster but I’ve yet to try it. I have an ancient but trusty Dualit toaster and I’m fearful of the pancakes getting stuck in it! Have you tried it? Does it work?
I’m so grateful I live in a country that gets such defined seasons and that none of them are as extreme as some places can get. But autumn is where my heart lives. All the smells, flavours, sights and colours. A time to sit down, take a moment and enjoy some apple cider pancakes. With a big pile of warm spiced apple compote because we deserve it.
How to make apple compote:
I start with the apple compote as that can be quickly warmed up once the pancakes are cooked.
Peel, core and thickly slice the apples.
Melt a little butter in a pan and saute the apple slices until just starting to soften. Stir in the syrup and spices then set aside.
How to make apple cider pancakes:
Whisk together the milk, vinegar and apple cider in a jug or bowl.
In a larger bowl whisk together the flour, baking powder, baking soda, sugar and spices.
Add the wet ingredients to the dry and whisk well until well combined and you have a thickish batter.
Heat a tiny drizzle of oil in a large frying pan then add spoonfuls of the batter, I get 3 decent sized pancakes at a time in an 11 inch (28cm) frying pan. Space them so you have enough room to flip easily.
Cook the pancakes until bubbles start to form on the top side then carefully flip each pancake over and cook for a further minute or so on the other side.
Transfer the cooked pancakes to a plate and keep warm in a low oven while you cook the rest of the batter. Alternatively let the pancakes cool then reheat in the microwave.
Serve with a spoonful of the apple compote.
Store any cooked and cooled leftover pancakes and compote in airtight containers in the fridge for a really quick breakfast later in the week!
Looking for even more vegan pancake recipes? Try these:
Chocolate pancakes with chocolate sauce
Pancake cereal – one for the kids!
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Apple Cider Pancakes with Spiced Apple Compote
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 12-14 large pancakes
Ingredients
Apple compote:
- 2 large apples
- 1 tablespoon (15g) butter
- 1-2 tablespoons agave or maple syrup (depends on sweetness of the apples you’ve used)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Apple cider pancakes:
- 1 cup (240ml) plant milk
- 1 tablespoon apple cider vinegar
- 1 cup (210ml) apple cider (or sub with apple juice or alcohol free cider)
- 2 cups (280g) plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup (50g) light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Make the apple compote first - peel, core and thickly slice the apples
- Melt the butter in a small pan and cook the apples until just softened then add the syrup, spices and mix well. Turn off the heat and set aside
- For the pancakes whisk together the milk, vinegar and cider in a bowl or jug
- In a large bowl whisk together the flour, baking powder, baking soda, sugar and spices
- Add the milk mixture to the bowl of dry ingredients and whisk until you have a thickish batter
- Heat a tiny drizzle of oil in a large frying pan over a medium heat and add spoonfuls of the batter, spacing enough apart so you have room to flip them
- Cook the pancakes until bubbles form on the top side then carefully but purposely flip the pancakes
- Cook for a further minute or two on the other side
- Transfer the pancakes to an oven proof plate or tray and keep warm in a low oven while you cook the remaining batter. Alternatively let them cool and reheat in the microwave
- Serve the pancakes with a spoonful of the compote and extra syrup
Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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