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 vegan pancake batter rest briefly so it can rise slightly. Use non-dairy milk plus 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.

Fluffy Vegan Cinnamon Roll Pancakes – 5 Irresistible Brunch Treats

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

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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.

Notes

Avoid overmixing the batter to keep pancakes fluffy.
Cook on moderate heat to prevent the cinnamon sugar from burning.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: 310
Sugar: 14
Sodium: 230
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 48
Fiber: 2
Protein: 6
Cholesterol: 0