There’s something about the smell of warm cinnamon on a lazy weekend morning that feels like a hug from the inside out. For me, cinnamon rolls have always been a symbol of celebration—whether it’s Christmas morning, a chilly fall brunch, or just a cozy Sunday that deserves something extra. But as much as I love a classic cinnamon roll, they’re not always the quickest treat to whip up. Enter: Vegan Cinnamon Roll Pancakes—a quicker, easier, and dare I say, even more indulgent way to get your cinnamon fix.

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These pancakes are the best of both worlds: soft, fluffy, golden-brown pancakes with a beautiful cinnamon swirl in every bite. Imagine the warm, gooey center of a cinnamon roll fused with the comforting stack of pancakes. It’s magic. Plus, they’re 100% plant-based, so they’re perfect for everyone at the table.

I first made these during a snowy morning when I didn’t want to spend hours baking but craved that nostalgic, cinnamon-sugar swirl. Since then, they’ve become a staple in my kitchen. Whether you’re serving them at a holiday breakfast, treating yourself to a sweet brunch, or making memories with loved ones, these pancakes bring that extra bit of joy to your plate.

Why You’ll Love This Recipe:

It’s like having cinnamon rolls for breakfast—with way less work.
Completely vegan and made with pantry staples.
Fluffy, tender pancakes swirled with sweet cinnamon goodness.
Perfect for weekend brunches or breakfast-for-dinner nights.
Freezer-friendly, so you can reheat and relive the magic anytime.

INGREDIENTS YOU’LL NEED:

For the Pancake Batter:

1 cup unsweetened soy milk (or other plant-based milk)
1 tablespoon apple cider vinegar or lemon juice
1 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons maple syrup
1 tablespoon neutral oil (such as avocado or canola oil)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Cinnamon Sugar Swirl:

2 tablespoons brown sugar
1 tablespoon melted vegan butter or neutral oil
1/2 teaspoon ground cinnamon

Optional Glaze:

1/4 cup powdered sugar
1–2 teaspoons plant-based milk

HOW TO MAKE VEGAN CINNAMON ROLL PANCAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Buttermilk Base
In a small bowl or measuring cup, mix your plant-based milk with apple cider vinegar or lemon juice. Let it sit for 5–10 minutes. This creates a vegan buttermilk that adds tenderness and lift to the pancakes.

Step 2: Mix the Pancake Batter
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the maple syrup, neutral oil, and your homemade buttermilk mixture. Stir gently until just combined—don’t overmix. A few lumps are totally fine!

Step 3: Make the Cinnamon Swirl
In a small bowl, stir together the brown sugar, melted vegan butter or oil, and cinnamon until smooth. Pour the mixture into a small piping bag or zip-top bag with the tip snipped off. This will make swirling easy and fun!

Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Once bubbles begin to form on the surface (about 1–2 minutes), take your cinnamon swirl and gently pipe a spiral over the top of the pancake. Flip carefully and cook for another 1–2 minutes, until golden and cooked through.

Step 5: Optional Glaze
If you want to go full-on cinnamon roll mode (and why wouldn’t you?), mix the powdered sugar and plant-based milk to create a sweet drizzle. Spoon or pipe it over the pancakes before serving.

HELPFUL TIPS:

Let the batter rest. Giving your batter a few minutes to sit helps activate the baking soda and results in fluffier pancakes.
Low and slow is the way to go. If your heat is too high, the cinnamon swirl may burn. Medium heat is best to cook the pancakes evenly without scorching the sugar.
No piping bag? No problem! Use a small spoon or snip a tiny corner off a plastic sandwich bag.
Make ahead. You can prep the cinnamon swirl and pancake batter in advance—just stir the batter again before using.
Double the batch. These go fast! Make extra and freeze some for an easy breakfast later.

DETAILS:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6–8 pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegan

NOTES:

Feel free to customize these pancakes with chopped pecans, sliced bananas, or a bit of vanilla extract in the batter for extra flavor. The glaze is optional, but if you’re serving these for brunch or a special occasion, it really does take them over the top.

NUTRITIONAL INFORMATION: (Per serving, approximate)

Calories: 180
Protein: 3g
Fat: 6g
Carbohydrates: 28g
Fiber: 1g
Sugar: 9g

FREQUENTLY ASKED QUESTIONS:

Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for best results.

Can I use a different plant-based milk?
Absolutely. Almond, oat, or cashew milk work just as well.

Can I freeze the pancakes?
Definitely. Let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Just pop them in the toaster or microwave when you’re ready to enjoy.

What can I use instead of brown sugar?
Coconut sugar or maple sugar work great here. You can also use a mix of maple syrup and cinnamon for a looser swirl.

STORAGE INSTRUCTIONS:

Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in a toaster, skillet, or microwave until warm. For longer storage, freeze with parchment paper between each pancake and reheat as needed.

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CONCLUSION

Vegan Cinnamon Roll Pancakes are one of those recipes that turn an ordinary morning into something memorable. They’re simple enough for a weekday treat but feel indulgent enough for holidays and brunch gatherings. Every bite is sweet, soft, and filled with that classic cinnamon warmth we all love.

Vegan Cinnamon Roll Pancakes