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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- 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.
- Preheat and Grease Pan: Heat a non-stick griddle or frying pan over medium heat and lightly grease it to prevent sticking.
- 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.
- 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.
- 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
