Vegan Cinnamon Roll Pancakes


Vegan Yeasted Cinnamon Roll Pancakes! recipes

I had a bit of a debacle as to what to post Christmas week since everyone is so busy running around, wrapping gifts, traveling to see family and likely already have their holiday menus all planned out. But, I figured everybody surely has room for one more breakfast recipe in their back pocket with a week of lazy mornings surely on the horizon. Am I right?

Vegan Cinnamon Roll Pancakes!

For me, it was clearly between pancakes or cinnamon rolls. So, I put it to vote with a question on Instagram and got a TON of responses. You guys are seriously awesome. One, because you care about what we post. And two, because you inspired me to dream up an entirely new recipe I hadn’t even thought of yet.

About half way through the comments somebody suggested cinnamon roll pancakes and it’s like they read my mind! I was thinking the exact same thing in that very moment. The perfect marriage of two perfect breakfast foods. It was on.

(P.S. for those who voted cinnamon rolls, don’t worry! I’m already plotting two recipes that I think you’ll be quite pleased with so sit tight and eat pancakes in the meantime.)

Yeasted Pancake Recipe

I have never attempted cinnamon roll pancakes but I know they’ve been done before by a lot of bloggers, so I wanted to do something different and if possible, vegan. Turns out, both were entirely possible.

To get that quintessential cinnamon roll flavor I started with a yeasted, whole grain batter since nearly all cinnamon rolls have that amazing earthy, bakers-essential yeast flavor. I was so stoked to see that it rose to double in size just like I was hoping with all of its bubbly, yeasty goodness. Then, I scooped out a bit of the batter, added in brown sugar, cinnamon and a little melted butter and I had my cinnamon swirl in hand.

Vegan Cinnamon Roll Pancakes |

So easy and so delicious! Look how fluffy and decadent they look cooking up.

Vegan Cinnamon Roll Pancakes! | Whole grain, 1 bowl required and SO deliciousVegan Yeasted CINNAMON ROLL pancakes!

These cinnamon roll pancakes are legit and only require 8 ingredients!

Almond milk
Vegan butter
Whole wheat pastry flour
Sugar & brown sugar

That’s it! You likely already have all those things on hand. Plus, they produce a surprisingly small mess of dishes and come together start to finish in under 2 hours. Not bad for pancakes that cram all of the flavor of homemade, slow-prepared cinnamon rolls into every fluffy bite.

Fluffy Vegan Yeasted Cinnamon Roll Pancakes with a simple, delicious glaze |

While I don’t think a glaze is necessary, I couldn’t bare trying them without one. I went with my favorite easy glaze that always yields plenty of leftovers: Powdered sugar, almond milk and melted vegan butter (recipe below). So good once it hits your lips.

Vegan Cinnamon Roll Pancakes! recipes

These pancakes really do taste like cinnamon rolls!

Not too sweet
Packed with cinnamon, brown sugar flavor
Seriously filling
And surprisingly healthy

Plus, they feed a crowd and can be easily doubled and tripled, with one batch making at least 8 large pancakes. (Two should be plenty for one person.)

Easy Cinnamon Roll Pancakes | #Vegan and just ONE BOWL required!

Make these for your family and friends this week! I think they’ll love them. Plus, I have a feeling they’ll make your holiday gatherings a little bit sweeter and more memorable. Enjoy!


Vegan Cinnamon Roll Pancakes | #vegan #pancakesFluffy Vegan Cinnamon Roll Pancakes! minimalistbaker.comVegan Cinnamon Roll Pancakes

4.5 from 2 reviews
Vegan Cinnamon Roll Pancakes
Prep time
Cook time
Total time
Vegan cinnamon roll pancakes made special with a yeasted, whole grain batter. Just 8 ingredients to fluffy, sweet, cinnamon-y pancakes that are perfect cozy breakfast on cold winter mornings.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
  • For the Batter
  • 2 cups unsweetened almond milk (or other non-dairy milk)
  • 2.5 Tbsp vegan butter (such as Earth Balance)
  • 2 Tbsp sugar
  • 1 package (~2.5 tsp) rapid rise or active dry yeast*
  • 1/2 tsp salt
  • 1.5 cups whole wheat pastry OR unbleached all purpose flour
  • For the Cinnamon Swirl
  • 2.5 Tbsp pancake batter
  • 1 Tbsp vegan butter, softened/melted
  • 3 Tbsp brown sugar
  • 1/2 tsp cinnamon
  1. In a large mixing bowl in the microwave heat the almond milk and 2.5 Tbsp Earth Balance in 30 second increments, until warm and melted, never reaching boiling. Alternatively, heat the ingredients in a saucepan over medium-low heat.
  2. Let mixture cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  3. Sprinkle on yeast. Let activate for 10 minutes, then add 2 Tbsp sugar and the salt and stir.
  4. Next add in flour 1/4 cup at a time, stirring as you go. If there's a lot of lumps, use a whisk but so do gently and not vigorously. The batter will become sticky but it shouldn't be like a dough. 1.5 cups should be the ideal amount, but add more if it appears too runny. It will resemble normal pancake batter. Thick but pourable.
  5. Cover with plastic wrap and set in a warm place to rise for at least 1 hour if not 2, or until doubled in size. The batter will proof more quickly if you use rapid rise, but active dry works well too. It just takes a bit longer.
  6. Once risen, gently scoop out 2.5 Tbsp of your batter and add 1 Tbsp melted vegan butter, 1/2 tsp cinnamon and 3 Tbsp brown sugar. Thin it with almond milk if it's too thick to pour. Whisk until well combined and add to a sandwich bag (which you'll snip the corner off of) or a plastic squeeze bottle.
  7. Preheat a griddle or large skillet to medium heat and lightly grease surface. Scoop on 1/4 cup measurements of batter and then swirl on the cinnamon sugar filling in a circle starting at the center and traveling out. It doesn't have to be perfect - you could even make other shapes/designs.
  8. Flip when bubbles form on top and the edges appear dry. Cook for 1-2 minutes more and transfer to a large plate or serving dish. Keep warm in a 200 degree oven until serving.
  9. Optional but recommended: Frost with dairy free cream cheese frosting or a mixture of 2 cups powdered sugar, 1 Tbsp melted vegan butter and 1-2 Tbsp almond milk. I prefer a thicker glaze but make it as thin as you prefer. Or just top with maple syrup.
  10. Store leftovers covered in the fridge for up to a few days. Move to the freezer in a freezer safe bag or container for longer term storage. These should reheat well in the microwave or toaster.
*The batter will proof more quickly if you use rapid rise yeast, but active dry works well too. It just takes a bit longer.
*Recipe loosely adapted from Martha Stewart.
*Yields 8 large pancakes.
*Nutrition information is an estimate and does not include glaze.
Nutrition Information
Serving size: 2 pancakes w/out glaze Calories: 307 Fat: 10 g Saturated fat: 2.5 g Carbohydrates: 46 g Sugar: 12 g Sodium: 474 mg Fiber: 5 g Protein: 5 g




danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. says

    I’ve always been a pizza fan but when I saw this pancakes, its another thing! Thanks a lot for the recipe, I’ll try this as soon as I get home. Congratulations!

  2. Sunila says

    Can almond milk be substituted for dairy milk in your recipes?? I so wanna try some recipes of yours but don’t have almond milk at hand right now.

  3. Andrea says

    Your Martha Stewart link has some trailing characters and doesn’t quite work. I watched the video she does at to see the batter consistency that you’re probably going for. This will be late brunch (bordering on lunch) pancake for today, I’m sure this recipe will work as well as the others I’ve tried so far.
    Thanks for the great now-veganized recipes. I trust your recipes/instructions much more than random google searches.

    • Dana Shultz says

      Thanks Andrea! The link has been fixed. Hope you enjoyed these pancakes! And thanks for the kind words. xo

  4. Shelley says

    I made these for a special 4th of July breakfast ( just because I like any excuse to try your recipes :-) and they were AMAZING!!!! Seriously decadent! My hubby and kids loved them and couldn’t stop eating them! I used the vegan glaze you recommended in lieu of syrup and it really made them perfect. I think next times may add just a touch of cinnamon to the non-swirl batter just because I’m a cinnamon freak but they were perfect as-is. Thanks for this one!!

  5. JQL says

    I tried it and it came out to be a disaster! Idk what I did wrong. Wasted the last bit of my whole wheat pastry flour. Smh.

  6. Kathleen says

    Any way to speed up this process? Waiting 2 hours for dough to rise just isn’t feasible for when I want to make them! Can I make the batter the night before? Would letting it rise overnight just make it ridiculously huge? Or what if I didn’t let them rise at all? Any ideas to speed this up?

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