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stack of fluffy vegan cinnamon roll pancakes with glaze in modern kitchen
Taha Ayad

Fluffy Vegan Cinnamon Roll Pancakes

Fluffy Vegan Cinnamon Roll Pancakes combine the comfort of cinnamon rolls with the ease of pancakes. They’re soft, buttery, and layered with a sweet cinnamon swirl and creamy glaze—perfect for a cozy brunch or indulgent breakfast at home.
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Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil or vegan butter
  • 3 tablespoons melted vegan butter for swirl
  • ¼ cup brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ cup powdered sugar
  • 1 tablespoon plant-based milk
  • ½ teaspoon vanilla extract

Method
 

  1. 1. Whisk almond milk and vinegar together to create vegan buttermilk. Let rest for 5 minutes.
  2. 2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. 3. Add the wet ingredients to the dry mixture, stirring gently until combined. Do not overmix.
  4. 4. Melt vegan butter and combine with brown sugar and cinnamon to create the swirl mixture.
  5. 5. Preheat a nonstick skillet over medium-low heat and lightly grease.
  6. 6. Pour ¼ cup of batter per pancake. Pipe a cinnamon swirl on top.
  7. 7. Cook until bubbles form, then flip and cook until golden brown.
  8. 8. Mix powdered sugar, milk, and vanilla to make glaze.
  9. 9. Drizzle glaze over warm pancakes and serve immediately.

Notes

For gluten-free pancakes, use a 1:1 gluten-free flour blend.
Do not cook on high heat; the cinnamon swirl may burn.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
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