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Fluffy Vegan Cinnamon Roll Pancakes

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Fluffy vegan cinnamon roll pancakes with a sweet cinnamon swirl and creamy dairy-free glaze. These soft, plant-based pancakes taste just like a classic cinnamon roll but are easy enough for breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups unsweetened almond milk (or other plant milk)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted vegan butter (for cinnamon swirl)
  • 1/2 cup powdered sugar
  • 12 tablespoons plant milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. In a small bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Add the vegan buttermilk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
  4. In a separate small bowl, mix brown sugar, cinnamon, and melted vegan butter. Transfer to a piping bag or small zip-top bag.
  5. Heat a non-stick skillet over medium heat and lightly grease.
  6. Pour about 1/4 cup of batter onto the skillet for each pancake.
  7. Pipe a spiral of the cinnamon mixture onto each pancake.
  8. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 2–3 minutes until golden brown.
  9. Whisk together powdered sugar, plant milk, and vanilla to make the glaze.
  10. Drizzle glaze over warm pancakes and serve immediately.

Notes

  • Do not overmix the batter to keep pancakes fluffy.
  • Wipe the skillet between batches to prevent the cinnamon mixture from burning.
  • Adjust plant milk in the glaze for desired consistency.
  • Store leftovers in the refrigerator for up to 3 days and reheat before serving.

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