These Vegan Cinnamon Roll Pancakes are a fluffy and delicious option for those wanting to save time in the kitchen, but also want a a fantastic holiday breakfast or brunch option.
- 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
- 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 of vegan cream cheese, room temperature
- 2 tbsp maple syrup
- 1–2 tbsp soy milk
- Pinch of salt
- In a large measuring cup measure the milk and pour in the apple cider vinegar. Whisk them together and set to the side to stand for 5 minutes.
- Whisk the cinnamon swirl ingredients together and then spoon into a sandwich bag towards one corner. Press the mixture as close to the corner of the bag as possible and press as much air out of the back before sealing it and setting aside.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon and salt and whisk together to combine.
- Add the melted butter, yogurt, vanilla, and milk mixture then fold with a spatula until the batter is just combined (do not over mix, a few lumps are okay). Remove spatula and let the batter rest for 5 minutes.
- Preheat a non-stick griddle or non-stick frying pan over medium heat. Grease your griddle and when the griddle is ready, scoop 1/4 cup of pancake batter onto the hot surface.
- Grab the piping bag with your filling and cut the tip off at the corner to create a makeshift piping bag. Use it to draw a swirl design on the wet side of your pancake. Let your pancake cook for 2-3 minutes or until the bottom of pancake is golden. Flip and cook on the other side for an additional 2-3 minutes. Repeat with remaining batter.
- For the maple cream cheese glaze, combine cream cheese, maple syrup, milk and salt into a small bowl. Whisk together until smooth and add additional milk 1 tablespoon at a time until desired consistency is achieved for drizzling. Serve the pancakes with the maple cream cheese glaze and additional maple syrup as desired, then enjoy immediately.
Avoid overmixing your batter. Just give it enough of a mix to combine into a batter. It’s okay if you have some lumps. Overmixing will lead to a tougher pancake that isn’t as fluffy.
For the best indulgent pancake experience, cook the pancakes over a good quality vegan butter like miyoko’s or a high heat oil like avocado oil. I find both withstand heat well and give you the nice golden edges to your pancakes.
Allow your batter to rest. Let it sit for at least 5 minutes to “floof” up and thicken. Having a thicker batter results in a nice and fluffy texture.
Maintain the fluff. Once mixed you want to retain the fluff of the batter, so do not mix it again after it sits and don’t rest your measuring cup or whisk in the batter.
Use a good quality non-stick pan or griddle. The non-stick surface will help make it easy to cook the pancakes without them sticking or ruining the swirl when flipping. I always use my non-stick griddle as it helps me cook all the pancakes faster.
Flip when the edges dry. This is the best indicator for the best time to flip, which can take about 2-3 minutes.
Use a sandwich bag to pipe on the cinnamon sugar swirl. Fill the sandwich bag with the swirl mixture, squeeze out some of the air and seal, then press the mixture close to the bottom of the bag near one of the ends. Cut the tip of the bag off and carefully pipe on the swirl. I like to start in the middle and swirl outward, but feel free to make any other designs you like. It’s okay if not all of them are perfect, remember these are for fun and swirl is there more for flavor anyway!
Keywords: cinnamon roll pancakes, vegan cinnamon roll pancakes