Vegan Cinnamon Roll Pancakes Recipe

Introduction

These Vegan Cinnamon Roll Pancakes are a delightful twist on your breakfast favorite, combining fluffy pancakes with a sweet cinnamon swirl. Topped with a creamy maple glaze, they’re perfect for weekends or special occasions.

Ingredients

• 1 1/4 cup soy milk or pea milk
• 1 tbsp apple cider vinegar
• 1 1/2 cups all purpose flour
• 3 tbsp brown sugar or coconut sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup plain unsweetened vegan yogurt
• 1 tbsp melted vegan butter or neutral oil
• 1 tsp vanilla extract
• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1 tsp cinnamon (for swirl)
• 1 tsp brown sugar or coconut sugar (for swirl)
• 1 tbsp water
• 3 oz vegan cream cheese, room temperature
• 2 tbsp maple syrup (for glaze)
• 1-2 tbsp soy milk (for glaze)
• Pinch of salt

Instructions

1. Step 1: In a large measuring cup, combine the soy or pea milk with apple cider vinegar. Whisk together and let sit for 5 minutes to curdle.
2. Step 2: Mix the almond butter, 1 tbsp maple syrup, 1 tsp cinnamon, 1 tsp brown sugar, and water in a small bowl until smooth. Spoon the mixture into a sandwich bag, press it toward one corner to remove air, seal, and set aside.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Step 4: Add the melted vegan butter, vegan yogurt, vanilla extract, and the milk-vinegar mixture to the dry ingredients. Fold gently with a spatula until just combined; a few lumps are fine. Let the batter rest for 5 minutes.
5. Step 5: Heat a non-stick griddle or frying pan over medium heat and grease lightly. Pour 1/4 cup of batter onto the griddle.
6. Step 6: Cut a small tip off the corner of the sandwich bag and pipe the cinnamon swirl onto the wet pancake batter, creating a spiral design. Cook for 2-3 minutes until bottoms are golden, then flip and cook another 2-3 minutes. Repeat with remaining batter.
7. Step 7: For the glaze, combine vegan cream cheese, 2 tbsp maple syrup, 1-2 tbsp soy milk, and a pinch of salt in a small bowl. Whisk until smooth, adding more milk as needed for drizzle consistency.
8. Step 8: Serve the warm pancakes drizzled with the maple cream cheese glaze and extra maple syrup if desired. Enjoy immediately.

Tips & Variations

• Use coconut sugar for a richer, caramel-like sweetness in both the batter and cinnamon swirl.
• Swap almond butter with peanut or cashew butter depending on your preference.
• Make extra glaze and use it as a spread on toast or fruit for a tasty snack.
• If you don’t have a piping bag, use a small plastic bag or spoon the cinnamon swirl carefully onto the pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave. Keep the maple cream cheese glaze separate and add fresh before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of plant milk?

Yes, any plant milk like oat, almond, or cashew milk will work well in this recipe. Just ensure it’s unsweetened and plain for best results.

Is it necessary to rest the batter?

Allowing the batter to rest for 5 minutes helps it thicken slightly and ensures fluffier pancakes as the baking powder and soda begin to activate.

Vegan Cinnamon Roll Pancakes Recipe

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★★★★★

5 from 115 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Delight in these fluffy Vegan Cinnamon Roll Pancakes, featuring a perfect swirl of cinnamon and a luscious maple cream cheese glaze. Made without dairy or eggs, these pancakes combine warm spices, a tender batter, and a rich, creamy topping for a comforting and indulgent breakfast treat that’s entirely plant-based.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 1 1/4 cup soy milk or pea milk
• 1 tbsp apple cider vinegar
• 1 1/2 cups all purpose flour
• 3 tbsp brown sugar or coconut sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup plain unsweetened vegan yogurt
• 1 tbsp melted vegan butter or neutral oil
• 1 tsp vanilla extract

Cinnamon Swirl

• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp brown sugar or coconut sugar
• 1 tbsp water

Maple Cream Cheese Glaze

• 3 oz vegan cream cheese, room temperature
• 2 tbsp maple syrup
• 1–2 tbsp soy milk
• Pinch of salt

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Instructions

1. Prepare Milk Mixture: In a large measuring cup, combine the soy or pea milk with apple cider vinegar. Whisk together and let the mixture sit for 5 minutes to curdle, creating a vegan buttermilk effect.
2. Make Cinnamon Swirl: Mix the almond butter, maple syrup, cinnamon, brown sugar, and water in a small bowl until smooth. Transfer the mixture into a sandwich bag, press it towards one corner, remove excess air, seal it, and set aside for piping.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
4. Combine Wet and Dry: Add the melted vegan butter (or oil), vegan yogurt, vanilla extract, and the milk-vinegar mixture to the dry ingredients. Fold gently with a spatula until just combined; some lumps are fine. Allow the batter to rest for 5 minutes for better texture.
5. Preheat and Grease Pan: Heat a non-stick griddle or frying pan over medium heat and lightly grease it to prevent sticking.
6. Cook Pancakes with Cinnamon Swirl: Scoop 1/4 cup batter onto the hot griddle. Cut a small hole at the corner of the cinnamon swirl bag and pipe a swirl design onto the wet pancake surface. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes. Repeat for remaining batter.
7. Prepare Maple Cream Cheese Glaze: In a small bowl, whisk together vegan cream cheese, maple syrup, soy milk, and a pinch of salt until smooth. Adjust consistency by adding more soy milk in 1 tablespoon increments until easy to drizzle.
8. Serve: Drizzle the pancakes generously with the maple cream cheese glaze and additional maple syrup as desired. Enjoy immediately while warm.

Notes

• Use gluten-free all-purpose flour if you need a gluten-free version.
• The batter is best not overmixed to keep pancakes fluffy.
• You can substitute almond butter in the cinnamon swirl with any other nut or seed butter.
• Resting the batter helps it thicken and improve pancake texture.
• Adjust maple cream cheese glaze consistency depending on whether you prefer it thicker or more drizzle-like.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Vegan, American

Keywords: vegan pancakes, cinnamon roll pancakes, vegan breakfast, cinnamon swirl pancakes, plant-based pancakes, maple cream cheese glaze