Vegan Cinnamon Roll Pancakes Recipe

I made Vegan Cinnamon Roll Pancakes that stack into gooey spirals people actually fight over and convince everyone you spent hours on brunch.

Jump to Recipe

I am obsessed with these Vegan Cinnamon Roll Pancakes. I love how messy they get when you bite in, warm cinnamon swirl and sticky glaze pooling on the plate.

I make them when I want Vegan Pancakes Easy that still feel a little wild and indulgent. I adore the cakey crumb from all purpose flour and the tang from unsweetened plant milk.

But they’re not precious breakfast food, they’re loud, satisfying, and an actual treat that feeds my sweet tooth and my lazy side. Seriously, leftovers taste just as good.

Go on, crave them. Worth every messy bite.

Trust me.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: the pancake backbone, gives structure and that tender, familiar bite.
Granulated sugar: adds light sweetness, helps browning on the griddle.
Baking powder: makes them fluffy, so they puff up and feel airy.
Baking soda: reacts with vinegar, gives extra lift and soft texture.
Fine salt: balances sweetness, sharpens the overall pancake flavor.
Unsweetened plant milk: keeps things creamy and dairy-free, choose your favorite.
Apple cider vinegar: basically tang that reacts to make fluffy pancakes.
Neutral oil: adds moistness and prevents sticking without changing taste.
Vanilla extract: brings warmth and a sweet, cozy aroma.
Brown sugar (for swirl): packed sweetness and molasses notes for that cinnamon roll vibe.
Ground cinnamon (for swirl): classic spice, warm and slightly woody.
Vegan butter, melted: adds richness and helps the swirl spread nicely.
Powdered sugar (glaze): makes a silky, sweet glaze that’s easy to drizzle.
Plant milk (glaze): thins the glaze so it pours, not clumps.
Vanilla extract (glaze): a little hit of warmth in the icing.
Pinch of salt (glaze): balances sweetness so it’s not overly saccharine.
Optional extra butter or oil: for frying or a glossy finish on top.
Optional maple syrup: adds deep sweetness if you want more sauce.
Optional chopped nuts: crunchy contrast and a nutty bite if you like texture.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/4 cups unsweetened plant milk (soy oat or almond work)

1 tablespoon apple cider vinegar

2 tablespoons neutral oil (vegetable or canola) plus extra for the pan

1 teaspoon vanilla extract

1/3 cup packed brown sugar (for the cinnamon swirl)

1 tablespoon ground cinnamon (for the swirl)

2 tablespoons vegan butter, melted (or coconut oil, for the swirl)

3/4 cup powdered sugar (for the glaze)

2 to 3 tablespoons plant milk (for thinning the glaze)

1/2 teaspoon vanilla extract (for the glaze)

Pinch of salt (for the glaze)

Optional: extra vegan butter or oil for cooking and serving

Optional: maple syrup or chopped nuts for serving

How to Make this

Print Recipe (No Advertisments)

1. Whisk 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a big bowl.

2. Make vegan “buttermilk” by stirring 1 1/4 cups unsweetened plant milk with 1 tablespoon apple cider vinegar and let sit 2 minutes, then mix in 2 tablespoons neutral oil and 1 teaspoon vanilla extract.

3. Pour the wet into the dry and stir until just combined; a few lumps are ok, dont overmix or the pancakes will get tough.

4. For the cinnamon swirl, mix 1/3 cup packed brown sugar with 1 tablespoon ground cinnamon and 2 tablespoons melted vegan butter (or coconut oil). It should be a spreadable paste.

5. Heat a nonstick skillet or griddle over medium-low heat and brush with a little oil or vegan butter. Scoop about 1/4 cup batter per pancake onto the pan.

6. Let the pancake cook until bubbles form and edges look set, about 2 to 3 minutes. Drop about a tablespoon of the cinnamon swirl onto each pancake, then use the back of a spoon to swirl it into the batter in a circular motion for that cinnamon-roll look.

7. Cook another 1 to 2 minutes until the bottom is golden and the swirl is set, then flip and cook 1 more minute until done. Work in batches and add more oil to pan as needed.

8. Make the glaze by whisking 3/4 cup powdered sugar with 2 to 3 tablespoons plant milk, 1/2 teaspoon vanilla extract and a pinch of salt until smooth and pourable; thin with more milk if needed.

9. Stack pancakes, drizzle with the glaze and add optional extra vegan butter, a splash of maple syrup or chopped nuts for crunch. Serve warm.

Equipment Needed

1. Large mixing bowl — big enough for dry and wet (you can use two if you like)
2. Whisk
3. Measuring cups and spoons
4. Small bowl or jar for the vegan buttermilk and glaze
5. Nonstick skillet or griddle
6. 1/4 cup scoop or ladle to portion pancakes
7. Spatula for flipping
8. Pastry brush or paper towel for oiling the pan

FAQ

Can I make the batter ahead of time?

Yes, you can mix the dry and wet ingredients separately and combine them 30 minutes before cooking. If you need to store it longer, keep the mixed batter in the fridge up to 24 hours but expect it to puff a bit less when cooked. Give it a quick stir before pouring.

My pancakes come out dense, not fluffy. What did I do wrong?

Most likely you over-mixed the batter or your baking powder is old. Mix just until the flour is moistened; a few lumps are okay. Also check baking powder freshness by seeing if a teaspoon fizzes in hot water.

How do I get a clear cinnamon swirl on each pancake?

Use a squeeze bottle or spoon to drizzle the cinnamon-brown sugar mixture on the hot pancake as soon as bubbles form on the surface, then swirl gently with the back of the spoon. Too much swirl will make the center soggy, so use about a tablespoon of the filling per pancake.

Can I make the glaze thicker or thinner?

Yes, add more powdered sugar to thicken or 1 teaspoon plant milk at a time to thin. If it gets too thin, chill it a few minutes to firm up. Warm pancakes soak up thin glaze fast, so make it slightly thicker if serving immediately.

What oils or fats work best for the cinnamon swirl and cooking?

Melted vegan butter gives the best flavor in the swirl, but coconut oil works too and will firm up when cool. Use a neutral oil for the pan so the pancakes brown evenly. Lightly oil the griddle between batches to prevent sticking.

Any tips for making this allergy friendly or fluffier without eggs?

The apple cider vinegar and plant milk make a quick buttermilk that helps lift the pancakes. For gluten free, try a 1-to-1 gluten free flour blend and add 1/4 teaspoon xanthan gum if it lacks structure. For extra fluff, let the batter rest 5 to 10 minutes before cooking so the baking powder wakes up.

Vegan Cinnamon Roll Pancakes Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour for a nuttier taste, use it 1 to 1 but the pancakes will be a bit denser. For gluten free, use a 1 to 1 GF baking blend that contains xanthan gum, that works best.
Unsweetened plant milk: canned lite coconut milk thinned with a little water gives richness, or mix 1 tablespoon ground flaxseed with 3 tablespoons water as an eggless binder if you need extra lift, it wont change flavor much.
Packed brown sugar (for the swirl): coconut sugar or muscovado are great stand ins, use equal amounts; maple sugar or date sugar also work but may not melt as smoothly into the swirl.
Powdered sugar (for the glaze): make quick powdered sugar by blitzing granulated sugar in a blender until powdery, or use a simple glaze of 2 to 3 tablespoons maple syrup thinned with a little plant milk if you want less refined sugar.

Pro Tips

1. Let the vegan “buttermilk” sit a little longer if you can. I usually wait 5 minutes not 2 so it gets a tiny bit thicker and the acid reacts better with the baking powder. It helps the pancakes puff and be less rubbery, but dont let it sit so long it separates.

2. Keep the cinnamon swirl just thick enough to spread but not runny. If it gets too loose add a teaspoon more brown sugar or chill it for a few minutes. Too runny and it melts into the batter and you lose that visible roll effect.

3. Cook on medium-low and resist the urge to speed it up with higher heat. Pancakes that cook too fast brown outside and stay raw inside. If your first pancake is dark or cooking too quickly, lower the heat and give the pan a minute to cool. Also wipe out excess oil between batches so the next pancakes dont fry.

4. Make the glaze last minute and apply while the stack is still warm. If you make it too far ahead it can thicken; just whisk in another splash of plant milk to loosen. Leftovers reheat great in a toaster oven or a hot pan for 30-60 seconds, then freshen with a quick drizzle of glaze so they taste like they were just made.