Vegan Cinnamon Roll Pancakes

GFGluten FreeNFNut FreeOFOil FreeSFRefined Sugar FreeVVegan
5 from 7 votes
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These Vegan Cinnamon Roll Pancakes are thick, fluffy, sweet, and spiced to perfection. Satisfy a cinnamon roll craving with a short stack of this easy-to-make breakfast twist. 

These Vegan Cinnamon Roll Pancakes are tall, fluffy, and indulgent yet made with wholesome plant-based ingredients. Feel good about cozying up with this vegan and gluten-free treat any day of the week.

Table of Contents
  1. The Perfect Morning Treat
  2. What You Need for Vegan Cinnamon Roll Pancakes 
  3. How to Make Vegan Cinnamon Roll Pancakes
  4. Serving Suggestions
  5. How to Store Cinnamon Roll Pancakes
  6. Substitutions and Variations
  7. Recipe FAQs
  8. Vegan Cinnamon Roll Pancakes Recipe
Two stacks of cinnamon roll pancakes on small white plates on round wood cutting board on marble background

The Perfect Morning Treat

If you ask me, the best breakfast foods are (1) pancakes, and (2) cinnamon rolls. So why not combine them and make Cinnamon Roll Pancakes? They make the perfect year-round morning treat or the best Christmas morning breakfast. No matter the occasion, please make sure to drizzle with icing sugar for the literal icing on top of the cake.

What You Need for Vegan Cinnamon Roll Pancakes 

I am happy to report that these cinnamon roll pancakes not only taste as amazing as they look, but also come together with only 10 simple ingredients! As if that’s not exciting enough, they’re also naturally vegan, gluten-free, and refined sugar free. 

Here are a few key ingredient notes to ensure you cook up the best pancakes possible:

Ingredients for cinnamon roll pancakes in small white bowls on marble background. Clockwise text labels read oat flour, maple syrup, flax eggs, brown rice flour, soy milk, acv, vanilla, almond butter, baking powder, cinnamon, and salt
  • Oat flour + brown rice flour: I find that only-oat flour pancakes are a little too gummy sometimes, so adding brown rice flour helps to keep them thick and puffy, but not dense. 
  • Soy milk + apple cider vinegar: Whisking these two ingredients together makes the perfect vegan buttermilk, which makes these pancakes extra tall and creamy. 
  • The cinnamon swirl: Other cinnamon roll pancake recipes use the classic combination of butter, sugar, and cinnamon. While this tastes great, the swirl quickly dissolves into the batter and loses its impressive look after a flip. Instead, I combined maple syrup, cinnamon and almond butter to make a great tasting cinnamon swirl that also stays defined after flipping!

How to Make Vegan Cinnamon Roll Pancakes

Cooked cinnamon roll pancakes resting on a black cooling rack with the swirl side up
  1. Combine the ground flaxseed and water to form a flax egg.
  2. Make vegan buttermilk by whisking together the soy milk and apple cider vinegar.
  3. Whisk together the oat flour, brown rice flour, baking powder, cinnamon and salt. Form a well in the center. 
  4. In a separate bowl, mix together the flax egg, dairy free milk, maple syrup, and vanilla. 
  5. Pour the wet ingredients into the well in the dry ingredients. Mix gently to combine, then set aside to make the cinnamon filling. 
  6. In a small bowl, whisk together the almond butter, maple syrup, cinnamon and salt. Fill a piping bag and set aside. 
  7. Heat a large pan or skillet over medium heat and grease with oil or vegan butter. 
  8. Pour about ⅓ cup of pancake batter onto the hot skillet. Once the edges set, pipe a swirl of cinnamon filling over each pancake.
  9. Flip and cook for an additional 2 to 3 minutes, then transfer to a cooling rack or baking tray. 
  10. Repeat with remaining batter until all batter is used up. 
  11. Serve warm topped with maple syrup, icing sugar, or a pat of vegan butter.

Caitlin’s Cooking Tips

  • Accurately measure your oat flour. If possible, I highly encourage you to use a baking scale and use my weighted grams measurement. Otherwise, take extra care to accurately measure your flour using the spoon and level method
  • Use a natural, runny almond butter. For best results, your almond butter should be pourable. If it is too thick and dry, you will have a hard time whisking it into a Cinnamon Swirl batter that is easy to work with. 
  • Allow the pan to heat up before adding the oil or butter. This helps the surface of the pan be more nonstick and will help prevent any pancake batter from sticking.
Stack of cinnamon roll pancakes topped with icing sugar drizzle with fork taking bite out of pancakes

Serving Suggestions

These vegan cinnamon rolls make the perfect sweet breakfast, easy snack, or fun dessert! Serve them alone with a drizzle of maple syrup or sugar icing, or make it a complete meal and serve alongside Tofu Scramble, Oil-Free Breakfast Potatoes, and Smoky Tempeh. You could even serve with Pumpkin Spice Maple Syrup for a fall twist.If you’re looking for more vegan pancake recipes, you’ll also love these Vegan Peanut Butter Chocolate Chip Pancakes, these Fluffy Pumpkin Pancakes and these Vegan Blueberry Lemon Pancakes!

How to Store Cinnamon Roll Pancakes

Keep leftover cinnamon roll pancakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat leftover pancakes in the microwave or toaster until warmed through. 

If freezing, I’d recommend flash freezing them before storing in a freezer safe container. To do so, spread the pancakes out on a baking sheet with space in between. Place the baking sheet in the freezer for 1-2 hours, or until the pancakes are frozen solid. Then transfer the pancakes to a freezer safe bag or container. You can also freeze these pancakes with slices of parchment paper in between to prevent sticking even more.

Substitutions and Variations

  • Ground flax substitution: Replace with ground chia seeds. 
  • Almond butter substitutions: You can use any nut butter, but I’d recommend a nut butter that is more neutral in flavor. My recommendations would be sunflower butter or coconut butter.
  • Soy-free option: Use another plant-based milk such as unsweetened almond milk, cashew milk, oat milk, or even pea milk. Truly any unsweetened plant milk will work here.
Stack of cinnamon roll pancakes on small white plate on marble background

Recipe FAQs

What can replace flour in pancakes?

I have not tested these cinnamon roll pancakes using anything other than oat flour or brown rice flour and cannot make a recommendation.

What is a vegan substitute for eggs in pancakes?

In this recipe (and most of my vegan pancake recipes), we are using a flax egg as our egg substitute. It binds the batter together and helps add a boost of healthy fats.

Why are my pancakes flat and not fluffy?

It is possible your baking powder is old and has lost its leavening power. This can also happen if your batter is too wet. For best results, use my grams measurements!

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

Stack of cinnamon roll pancakes on small white plate on marble background

Vegan Cinnamon Roll Pancakes

5 from 7 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.

Ingredients
 
 

Instructions

  • Prep: Combine the flax and water in a small bowl and mix well. Add the apple cider vinegar to the soy milk and swirl to curdle and form vegan “buttermilk”; let both mixtures sit for at least 5 minutes.
  • Dry Ingredients: In the meantime, whisk the oat flour, brown rice flour, baking powder, salt, and cinnamon together in a large bowl. Form a well in the center of the bowl.
  • Wet Ingredients: In a separate bowl combine the flax, milk, maple syrup, and vanilla together. Add this to the center of the dry ingredients, then mix well. The batter should look slightly runny, but will thicken in a few minutes. If your batter is too thick, add additional milk in 1 tablespoon increments.
  • Cinnamon Swirl: In a small bowl mix the almond butter, maple syrup, cinnamon, and salt until a thick paste forms. Scoop this into a piping bag (or ziploc with the corner cut) and set aside.
  • Bake: Warm a large pan or skillet over medium heat and grease with cooking spray or oil/butter of your choice. Pour about 1/3 cup (80 ml) of the batter onto the skillet to form each pancake. Once the edges have set, carefully pipe a cinnamon “swirl” over each pancake. Cook for 2 to 3 minutes total on this side, then flip the pancake and cook for an additional 2 to 3 minutes. Carefully remove the pancake from the pan (so as not to damage the swirl), and transfer to a cooling rack or baking tray, swirl side up. Repeat with the remaining batter; this recipe should make around 12 pancakes in total.
  • Serve: Serve the pancakes warm, topped with maple syrup or icing sugar. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month.

Recipe Notes

  • Oat Flour: Make sure to accurately measure your oat flour: go by weight if you can, or fluff the flour up with a fork and gently transfer it into the measuring cup (do not scoop it out of a bowl or pack it down).
  • Substitutions: Ground flax can be swapped for ground chia. Almond butter can be replaced with any other nut or seed butter; I’d recommend sunflower butter or melted coconut butter. I have not tested this recipe with any other flour combinations. Soy milk can be swapped with another nut or seed milk of your choice.
  • Icing Drizzle: If you’d like to make an icing sugar for the drizzle, combine 1/2 cup of powdered sugar with 2-4 teaspoons of plant milk; I recommend starting with 2 and slowly adding more as needed.

Nutrition

Calories: 2464kcalCarbohydrates: 373gProtein: 76gFat: 76gSaturated Fat: 9gPolyunsaturated Fat: 28gMonounsaturated Fat: 32gSodium: 1741mgPotassium: 2816mgFiber: 38gSugar: 67gVitamin A: 1873IUVitamin C: 34mgCalcium: 1682mgIron: 20mg
Keyword: cinnamon roll, cinnamon roll pancakes, cinnamon swirl pancakes, gluten free, pancakes, vegan pancakes
Course: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. FYI I was out of rice flour and instead used tapioca flour (same measurements) and they turned out beautifully. They are delicious and guilt free.

    1. I’m glad you love the cookbook. Thought of reposting an improved version of this recipe. I appreciate the feedback, Mandy! 🙂

  2. 5 stars
    So delicious! Even without the cinnamon swirl, there’s a good vegan, GF pancake base here which you can add berries, chocolate, or more banana into- so so tasty. I will use this recipe again and definitely recommend!

  3. 5 stars
    My family loved this! I really loved cinnamon, so I added quite a bit more in the almond butter sauce… plus a little more maple syrup to keep the consistency thin enough. Otherwise, I thought this recipe hit all the right notes!

  4. 5 stars
    Hi, Caitlin! I made these yesterday for our Christmas Day brunch and they were a HUGE hit…and the most talked about food item at the table!! I wanted to make a special pancake recipe for my daughter and stumbled on this one…she has said they’re her new favorite <3 The best part was that we had non vegan family members over and there were a lot of sounds of approval going on while eating them! It was hilarious. I personally wasn't able to eat them due to being grain-free, but it made my heart so happy to see everyone enjoying a vegan brunch and not a single person missed the typical animal products served for breakfast. They even asked for the recipe! I made one adjustment and used 1 cup of King Arthur's All Purpose Flour in place of oat flour + brown rice flour because that was what I had on hand. They were so simple to whip up and I will definitely be adding these into my daughter's pancake rotation 🙂 Hope you had a very Merry Christmas and Happy (almost) New Year! xo

    1. I’m so glad your family enjoyed them, Mandy! Thank you for sharing this amazing story with me 🙂 Wishing you all the best in the year to come!

  5. I always look forward to the recipe collabs you do with Sweet Simple Vegan! These pancakes look absolutely delicious! I just might have the cinnamon filling by itself to be honest…LOL!

  6. 5 stars
    This recipe was so good I almost felt guilty eating it for breakfast. I didn’t have the ingredients for the frosting but these were great on their own anyway! I was even able to make them before school so that was a plus.

  7. I made these for breakfast yesterday morning. They were SO good! I’m really proud of myself because they ended up looking really good and they taste just like cinnamon rolls. I was feeling so nostalgic.

  8. 5 stars
    Hey love! Making this recipe now. It smells so good 🙂 Is the vanilla extract listed in the ingredients? I didn’t see it