Fluffy Vegan Cinnamon Roll Pancakes

Spread the love

If you’ve ever woken up craving something that feels like comfort on a plate, these fluffy vegan cinnamon roll pancakes might just be your new obsession. They’re soft, swirled with sweet cinnamon sugar, and finished with a creamy glaze that melts right into every golden layer. Imagine your favorite cinnamon roll meeting a tall stack of pancakes—it’s indulgent, but somehow feels wholesome, too.

I first made these on a lazy Sunday when the air smelled like coffee and maple syrup. One bite in, and it was pure nostalgia—sweet, warm, and just the right amount of spice. Whether you’re new to plant-based cooking or just love breakfast food with character, you’re going to adore this simple twist on two timeless classics.

What Are Fluffy Vegan Cinnamon Roll Pancakes?

At first glance, these pancakes might look like any other breakfast stack. But cut into one, and you’ll find the swirl of cinnamon sugar melting through tender layers of batter. That’s where the “cinnamon roll” magic happens. Unlike traditional pancakes, these combine the fluffy texture of a diner favorite with the gooey sweetness of a bakery-style roll—minus the dairy or eggs.

These fluffy vegan cinnamon roll pancakes are built for mornings when you want something special without hours in the kitchen. They’re perfect for weekend brunch, a cozy breakfast in bed, or even as a holiday treat. Each bite balances soft, airy pancake with the comforting spice of cinnamon, making it hard to believe they’re 100% plant-based.

Key Ingredients and How They Create Fluffines

To make truly fluffy vegan pancakes, the secret lies in how you mix your wet and dry ingredients. You’ll want to whisk together your flour, baking powder, and a pinch of salt first. In another bowl, combine your wet ingredients—this is where the vegan “buttermilk” comes in.

Ingredients

1½ cups all-purpose flour
2 tablespoons sugar (brown or white)
2 teaspoons baking powder
¼ teaspoon salt
1¼ cups non-dairy milk (almond, soy, or oat)
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons melted vegan butter or oil
1 teaspoon vanilla extract

For the Cinnamon Swirl

3 tablespoons brown sugar
1 tablespoon melted vegan butter
1 teaspoon ground cinnamon

For the Glaze (optional but heavenly)

¼ cup powdered sugar
1 tablespoon vegan cream cheese or plant-based yogurt
1 teaspoon plant milk (adjust for consistency)

overhead shot of vegan cinnamon roll pancake ingredients in glass bowls on wooden board — Overhead layout of ingredients for fluffy vegan cinnamon roll pancakes, captured in natural daylight.

Why This Recipe Works

The vegan buttermilk—made by combining non-dairy milk with vinegar—gives your pancakes that signature lift. Baking powder adds lightness, while melted vegan butter keeps the texture soft. The swirl, a mix of brown sugar and cinnamon, caramelizes as it cooks, giving you that gooey cinnamon-roll center.

To keep your pancakes tender, don’t overmix the batter. A few small lumps are totally fine—it’s what keeps them fluffy instead of rubbery.

Step-by-Step Instructions: How to Make Them

Start by preparing your swirl mixture. Combine the brown sugar, cinnamon, and melted vegan butter in a small bowl. Pour it into a piping bag or a zip-top bag and snip a tiny corner off for swirling later.

Now whisk together the dry ingredients in a large bowl. Add the wet ingredients—vegan buttermilk, vanilla, and melted butter—then gently stir until just combined. You’ll notice the batter beginning to bubble slightly as it rests, and that’s a good sign.

Preheat your skillet over medium-low heat and grease lightly. Pour about ¼ cup of batter per pancake. As soon as the surface starts to form bubbles, use your piping bag to swirl the cinnamon mixture on top in a spiral motion. Cook until bubbles pop and the edges look set, then carefully flip. Cook the other side for about a minute or until golden brown.

close-up of cinnamon swirl being piped into vegan pancake batter on skillet — The signature cinnamon swirl forming inside a vegan pancake as it cooks to golden perfection.

Once all your pancakes are ready, whisk together the glaze and drizzle over the warm stack. If you like, top with chopped pecans or sliced bananas for texture.

Tip: Keep the heat moderate. If your pan is too hot, the sugar swirl can burn before the inside cooks through. Patience really pays off here.

: vegan cream cheese glaze being drizzled over fluffy cinnamon roll pancakes in modern kitchen — Smooth vegan glaze dripping over a warm stack of cinnamon roll pancakes, styled under natural light.

Dietary Variations for Every Lifestyle

These pancakes are naturally vegan, but they can easily be adapted for other diets without losing that fluffy, cinnamon-rich charm.

Gluten-Free

Swap the flour for a 1:1 gluten-free baking blend. If it’s your first time, start with slightly less milk and add more as needed. The texture will still be tender, though a little denser.

Low-Calorie or Lighter

Cut down on sugar by using coconut sugar or maple syrup in smaller amounts. Replace part of the flour with oat flour for added fiber, and use a light spray of oil instead of melted vegan butter. You can also skip the glaze and drizzle a touch of maple syrup instead.

Halal or Kosher

These pancakes already fit halal and kosher guidelines if you ensure your non-dairy milk and butter substitutes are certified. Double-check product labels if you’re preparing them for guests who observe specific dietary restrictions.

Whole-Grain Version

Swap half the all-purpose flour for whole-wheat pastry flour. It adds a nutty flavor and boosts the nutrition without making the pancakes heavy.

Extra Add-Ons

If you want a protein boost, stir in a spoonful of almond butter or a vegan protein powder to the batter. For a fall twist, mix in a dash of pumpkin spice or replace part of the cinnamon with cardamom for a cozy, spiced aroma.

Storage, Reheating, and Meal Prep Tips

You can easily make these pancakes ahead of time for quick weekday breakfasts. Once cooled, store them in an airtight container in the fridge for up to four days. To freeze, layer parchment paper between each pancake and place in a freezer-safe bag. They’ll last up to two months this way.

When you’re ready to eat, reheat in a toaster oven or skillet to bring back that crisp edge and soft interior. If you’re reheating from frozen, pop them into the toaster for a few minutes and they’ll taste freshly made. Add your glaze or syrup right before serving to keep them from getting soggy.

If meal prepping, make the batter and the cinnamon swirl the night before and store them separately in the fridge. Then, in the morning, simply cook and glaze. You’ll have an impressive breakfast ready in under fifteen minutes.

fluffy vegan cinnamon roll pancakes served on modern plate beside coffee cup in bright kitchen — A warm breakfast moment with fluffy vegan cinnamon roll pancakes and coffee in a clean, modern kitchen.

There’s something almost magical about making fluffy vegan cinnamon roll pancakes from scratch. The sweet swirl, the golden crust, the melt-in-your-mouth texture—they bring that same satisfaction you’d get from a warm bakery pastry, but right in your own kitchen. They’re proof that you don’t need dairy or eggs to create something indulgent, comforting, and downright joyful.

So the next time you’re craving a breakfast that feels like a hug, stack these pancakes high, drizzle them generously, and savor every bite of that cinnamon-spiced bliss.

FAQ

How do I make sure my fluffy vegan cinnamon roll pancakes stay fluffy?

To keep your pancakes extra fluffy, mix the batter gently until just combined—some lumps are okay. Let the batter rest briefly so the vegan pancake batter can relax and rise slightly. Use non-dairy milk plus a splash of apple cider vinegar for a quick vegan “buttermilk” effect, and heat your skillet over medium-low so the batter doesn’t cook too fast.

Can I freeze leftover fluffy vegan cinnamon roll pancakes?

Yes—you can freeze them to enjoy later. Once the pancakes have cooled, stack with parchment paper between each one, place in a freezer-safe bag or container, and freeze for up to two months. To reheat, pop them in a toaster or skillet until warm, then add your glaze or maple syrup right before serving.

How can I create the cinnamon swirl without it burning or leaking out?

After pouring the pancake batter onto the griddle, pipe or drizzle the cinnamon-sugar-vegan butter swirl in a spiral starting toward the center, avoiding the edges. Cook on medium-low heat so the sugar doesn’t burn before the pancake cooks through. You can optionally cover the pan with a lid for a minute to help the top cook through without flipping.

Get inspired with more mouthwatering recipes! Follow me on Facebook, Pinterest, and subscribe to YouTube for new cooking ideas every week.

Author: Maha Al-Sayed
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

These fluffy vegan cinnamon roll pancakes combine the sweetness of cinnamon rolls with the soft, airy texture of pancakes. Perfect for cozy mornings or weekend brunch, they’re completely dairy-free and egg-free yet taste indulgent and comforting.

Ingredients

Scale

1½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1¼ cups non-dairy milk
1 tablespoon apple cider vinegar
2 tablespoons melted vegan butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 tablespoon melted vegan butter (for swirl)
1 teaspoon ground cinnamon
¼ cup powdered sugar
1 tablespoon vegan cream cheese or plant-based yogurt
1 teaspoon plant milk

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted vegan butter; transfer to a piping bag.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, combine non-dairy milk, vinegar, melted vegan butter, and vanilla extract to make vegan buttermilk.
Gently mix wet and dry ingredients until just combined; let the batter rest briefly.
Preheat a non-stick skillet over medium-low heat and grease lightly.
Pour ¼ cup of batter for each pancake, then pipe the cinnamon swirl in a spiral pattern.
Cook until bubbles form and edges set, then flip carefully and cook the other side until golden.
Prepare the glaze by whisking powdered sugar, vegan cream cheese, and milk; drizzle over pancakes.
Serve warm with extra glaze, fruit, or maple syrup.