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Vegan Cinnamon Roll Pancakes Recipe

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3.9 from 8 reviews

These Vegan Cinnamon Roll Pancakes combine the comforting flavors of cinnamon rolls with fluffy pancakes, creating a delicious and plant-based breakfast treat. Made with simple ingredients like soy milk, vegan yogurt, and a cinnamon swirl, these pancakes are topped with a luscious maple cream cheese glaze for a perfect morning indulgence.

Ingredients

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

  1. Create the Vegan Buttermilk: In a large measuring cup, combine the soy or pea milk with apple cider vinegar. Whisk well and let it sit for 5 minutes to curdle, forming a vegan buttermilk.
  2. Prepare Cinnamon Swirl Filling: Whisk together almond butter, maple syrup, cinnamon, brown sugar, and water until smooth. Transfer this mixture into a corner of a sandwich bag, squeezing out air and sealing it tightly. Set aside for piping.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  4. Combine Wet Ingredients and Batter: Add the melted vegan butter or oil, vegan yogurt, vanilla extract, and the prepared vegan buttermilk to the dry ingredients. Fold gently with a spatula until just combined; some lumps are okay. Let batter rest for 5 minutes.
  5. Heat Griddle and Cook Pancakes: Preheat a non-stick griddle or frying pan over medium heat and lightly grease it. Scoop 1/4 cup of batter onto the hot surface for each pancake.
  6. Add the Cinnamon Swirl: Cut a small corner from the cinnamon swirl bag to create a piping tip. Pipe a swirl design onto each pancake while the batter is still wet on the griddle. Cook for 2-3 minutes until the edges set and the bottom is golden.
  7. Flip and Finish Cooking: Carefully flip pancakes and cook another 2-3 minutes until fully cooked through and golden on both sides. Repeat with remaining batter and cinnamon swirl.
  8. 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. Add soy milk 1 tablespoon at a time until desired drizzle consistency is reached.
  9. Serve: Drizzle the warm pancakes with maple cream cheese glaze and extra maple syrup if desired. Serve immediately and enjoy a delightful vegan cinnamon roll breakfast experience.

Notes

  • Use a non-stick pan or griddle to prevent sticking and for easier flipping.
  • Letting the batter rest helps achieve fluffy pancakes.
  • Adjust the thickness of the glaze by adding more or less plant milk.
  • You can substitute almond butter for any other nut or seed butter if preferred.
  • For soy-free option, use pea milk and non-soy vegan yogurt.

Find it online: https://bitezly.com/vegan-cinnamon-roll-pancakes-recipe/