There gluten-free Apple Cinnamon Pancakes are absolutely delicious! Topped with caramelized apples and maple syrup, you have hearty, healthy pancakes that you and your family will love! Plus they are dairy-free, gluten-free, and naturally sweetened!
Growing up, I remember waking up to the smell of bacon and savory apples on beautiful fall mornings. I would join my parents in the kitchen and keep them company as they swayed to Marvin Gaye while preparing our favorite morning breakfast. I would bask in the glowing sunlight that always peaked from the sheer curtained windows. Those moments were the most soothing and relaxing times of my life, coupled with a bit of excitement and angst as I eagerly waited for breakfast to be on the table and make its way onto my tastebuds.
My dad would make this INCREDIBLE apple and pear sauce for the pancakes, my favorite part of the entire meal. He would use crispy red apples and soft and juicy pears, cutting them up into paper-thin slices and saute them with maple syrup and honey. I am drooling now just thinking about it!
So of course, well into my adult years, these Apple Cinnamon Pancakes are my absolute favorite. I’ve now made this Apple Cinnamon Pancake recipe my own, making it completely gluten and dairy-free, and the pancakes turn out fluffy, sweet, and savory every time! If you’re looking for the best gluten-free pancake recipe, then you’ve come to the right place!
Gluten-Free Apple Cinnamon Pancakes Tips
- It starts with the flour. I like to use Bob’s Red Mill Gluten-Free All purpose flour 1:1. It is the perfect substitute for gluten-free flour and already has Xanthan gum (which acts as a binder in gluten free flour) in it. So no need to use 20 different flours and binders, this one is ready to use.
- I use Date Syrup in my pancake mix, and it makes the pancakes so tasty and sweet! If you do not have Date Syrup, you can use Maple Syrup or Honey.
- I find it best to make pancakes by pouring ¼ cup of the mixture in the middle of a non-stick pan with the heat on medium-low. If the heat is too high, you can burn the pancakes.
- I do not use butter on my pan because it tends to make the outsides burn. I sometimes use about a ½ teaspoon of coconut oil to line the pan if needed.
This recipe makes 6 Gluten-Free Pancakes. You can easily double the recipe and make more for later. These pancakes taste great warmed up, so they are perfect for meal prep or an easy, delicious breakfast during your week.
How to Make Caramelized Apples
So, my caramelized apples and pear sauce is like the icing on the cake for this recipe.
It compliments the pancakes perfectly! If you want, you can completely skip the syrup and use this caramelized apples on top of your pancakes instead.
Caramelizing the apples and pears are easy, just follow the steps below.
You will need:
- One Honey Crisp Apple and One Bartlett Pear peeled and sliced thinly
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/5 teaspoon ground ginger
- 2 tbsp date syrup, or maple syrup
- After slicing the pear and apple, transfer to a small pan over medium-low heat and add approximately 2 tbsp of water
- Cover the pot and allow the water to come to a boil, stirring occasionally
- Allow the water to evaporate and continue to pour 1 tablespoon at a time of water until the apples and pears are soft to touch.
- Turn the heat up slightly and allow the apples to brown slightly on each side, 1-2 minutes per side. Add the syrup, cinnamon, and ginger and stir well. Turn the heat to low to keep the mixture warm until you are ready to enjoy it!
Apple Cinnamon Pancakes | Gluten-Free & Dairy-Free
- 3/4 cup Almond Milk (or your favorite non-dairy milk)
- 1 1/2 cup Gluten Free All Purpose Flour*
- 1 Egg (or flax egg for vegan option)
- 3/4 tsp Cinnamon
- 1 tbsp Date Syrup (or Maple Syrup)
- 1/4 cup Unsweetened Applesauce
- 1 tsp Baking Powder
- Mix all the ingredients together
- Whisk thoroughly
- Pour 1/4-1/2 cup onto a warm pan. Cook for 1-2 minutes on each side.
- The best Gluten-Free flour for this recipe is Bob's Red Mills All Purpose Gluten Free Flour 1:1
- If you would like to make these pancakes vegan, use 1 flax egg instead of the regular egg. (Flax Egg= 1 tbsp ground flax + 2.5 tbsp water)
- Can store pancakes in an airtight container in the fridge for up to 3 days.
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