Vegan Cinnamon Roll Pancakes

recipe image of flour butter milk eggs cinnamon sugar vanilla extract baking powder salt maple syrup coconut oil almond milk oat milk soy milk chia seeds flax seeds applesauce mashed banana dates agave nectar coconut sugar stevia cocoa powder nuts berries chocolate chips powdered sugar

C. Motter Cindy

Vegan Cinnamon Roll Pancakes

Fluffy, swirled vegan pancakes that capture the cozy essence of a cinnamon roll in under 25 minutes—no yeast, no rolling, just delicious plant-based comfort.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 pancakes

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For the Pancake Batter

1.5 cups all-purpose flour or 1:1 gluten-free baking blend
2 tablespoons organic cane sugar or coconut sugar
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1.25 cups almond milk or oat milk, soy milk
1 tablespoon apple cider vinegar
1 tablespoon ground flax seeds
3 tablespoons water for flax egg
2 tablespoons coconut oil melted, plus extra for cooking
1 teaspoon vanilla extract

For the Cinnamon Swirl

4 tablespoons coconut oil melted
0.25 cup organic cane sugar or coconut sugar
2 tablespoons ground cinnamon
pinch salt

For the Cream Cheese Glaze (Optional)

0.5 cup powdered sugar sifted
2 tablespoons vegan butter softened, or coconut oil
1 tablespoon maple syrup
1 teaspoon almond milk or oat milk, to thin
0.5 teaspoon vanilla extract

Equipment

Mixing bowl
- Whisk
Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Toothpick or Knife for Swirling

Method

Prepare the Flax Egg

Make the Vegan Buttermilk

Mix Dry Ingredients

Combine Wet Ingredients

Prepare the Cinnamon Swirl

Cook the Pancakes

Immediately drizzle 1 teaspoon of the cinnamon swirl mixture over the top of each raw pancake. Use a toothpick or knife to gently swirl it into a spiral pattern—don't over-swirl.
Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
Transfer cooked pancakes to a warm oven (200°F) while you cook the remaining batter. Add more oil to the skillet as needed.

Make the Glaze

Serve

Notes

Store cooled pancakes in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a toaster, skillet, or oven until warm. Glaze can be stored separately in the fridge for up to 1 week. Use oat milk for a nut-free version. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Do not prep full batter overnight—leavening agents lose potency. For a sugar-free version, substitute sugar with stevia or mashed banana (texture may change).