Name: Fluffy Vegan Cinnamon Roll Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup oat milk (or any plant-based milk); 1 tbsp apple cider vinegar; 1 cup all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 2 tbsp vegan butter, melted; 1/4 cup brown sugar; 1/2 tsp cinnamon; 1/4 cup vegan cream cheese; 2 tbsp powdered sugar; 1 tbsp plant-based milk; 1/4 tsp vanilla extract

Decadent, soft pancakes swirled with a gooey cinnamon-sugar ribbon and finished with a luscious vegan cream cheese glaze—these Fluffy Vegan Cinnamon Roll Pancakes are my go-to for an indulgent breakfast or a special weekend brunch. They bring the nostalgic warmth of cinnamon rolls and the fluffy comfort of pancakes into one satisfying, dairy-free stack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

1 cup oat milk (or any plant-based milk)

1 tbsp apple cider vinegar

2 tbsp sugar

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp vanilla extract

For the Cinnamon Swirl:

2 tbsp vegan butter, melted

1/4 cup brown sugar

1/2 tsp cinnamon

For the Glaze:

1/4 cup vegan cream cheese

2 tbsp powdered sugar

1 tbsp plant-based milk

1/4 tsp vanilla extract

Directions

I start by making a quick vegan buttermilk: I mix the oat milk with apple cider vinegar and let it sit for about 5 minutes. While that sets, I whisk together the flour, sugar, baking powder, and salt in a medium bowl.

Then I add the vanilla and the vegan buttermilk to the dry ingredients, stirring gently until just combined. Overmixing can make the pancakes less fluffy, so I keep it minimal.

For the cinnamon swirl, I mix melted vegan butter with brown sugar and cinnamon in a small bowl. I pour this into a piping bag (or a zip-top bag with the corner snipped off) so I can easily swirl it into the pancakes.

I heat a non-stick skillet over medium heat and lightly grease it. Then I pour about 1/4 cup of batter for each pancake. When bubbles start to form on the surface, I swirl in the cinnamon mixture, cook for another 1–2 minutes, then flip and cook until the other side is golden.

For the glaze, I whisk vegan cream cheese, powdered sugar, plant-based milk, and vanilla until smooth. Once the pancakes are ready, I drizzle the glaze generously over the warm stack and serve immediately.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes total—10 minutes for prep and 15 minutes to cook. Each serving contains roughly 310 kcal, making it a sweet yet balanced option for breakfast or brunch.

Variations

Gluten-free version: I like swapping the all-purpose flour with a 1:1 gluten-free flour blend to make it suitable for gluten-sensitive guests.

Nutty swirl: Adding a tablespoon of finely chopped pecans or walnuts to the cinnamon mixture gives it a nice crunch.

Chocolate twist: Sometimes I add a handful of vegan chocolate chips to the pancake batter for a dessert-like breakfast.

Fruit topping: Fresh banana slices or sautéed apples make a great topping and complement the cinnamon flavor.

Spiced glaze: I’ve also stirred in a pinch of nutmeg or extra cinnamon into the glaze for an extra layer of flavor.

Storage/Reheating

If I have leftovers, I store the pancakes (without glaze) in an airtight container in the fridge for up to 3 days. They also freeze well—just place parchment between each one and store in a freezer-safe bag for up to a month.

To reheat, I pop them in the microwave for about 30–45 seconds or warm them in a skillet over low heat until heated through. I keep the glaze separate and drizzle it fresh after reheating for the best texture and flavor.

FAQs

Can I make these pancakes ahead of time?

Yes, I sometimes make the batter and cinnamon swirl the night before. I store them separately in the fridge and cook the pancakes fresh in the morning. The glaze can also be made ahead and stored in an airtight container.

Can I use a different plant-based milk?

Definitely. I often use almond, soy, or oat milk depending on what I have on hand. Just make sure to keep the same ratio for the vegan buttermilk.

What if I don’t have vegan cream cheese?

I’ve made the glaze with just powdered sugar, plant-based milk, and a bit of vanilla as a quick alternative. It’s still delicious—just less creamy and tangy.

How do I keep the pancakes warm while I finish the batch?

I keep them in a preheated oven at 200°F (95°C) on a baking sheet while I finish cooking the rest. It keeps them warm without drying them out.

Can I double the recipe?

Yes, this recipe doubles really well. I just make sure to use a larger bowl for mixing and refill the swirl bag as needed. Perfect for feeding a crowd!

Conclusion

These Fluffy Vegan Cinnamon Roll Pancakes have become one of my favorite ways to start a cozy morning. With their tender texture, sweet cinnamon swirls, and that dreamy glaze, they taste like something from a vegan brunch café—but they’re so easy to make at home. Whether I’m treating myself or making breakfast for others, they never disappoint.

Recipe: