Vegan Cinnamon Roll Pancakes

A buttery cinnamon swirl is added to fluffy vegan batter to make these vegan cinnamon roll pancakes, served with optional homemade cream cheese icing.

Course Breakfast, Dessert, sweets
Cuisine dairy-free, egg-free, soy-free, vegan
Keyword cinnamon roll pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Yield 6 pancakes
Calories Per Serving 178 kcal
Author Yup, it's Vegan


For the pancake batter:

  • 1 and 1/4 cups all-purpose flour
  • 1 and 1/2 tbsp cane sugar (or use coconut sugar)
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 and 1/4 cups Silk® Unsweetened Vanilla Almondmilk
  • 1/2 tbsp grapeseed oil or other neutral oil

For the cinnamon filling:

  • 2 tbsp coconut oil (I use refined)
  • 1/4 cup brown sugar (or use coconut sugar)
  • 1 tsp grapeseed oil or other neutral oil
  • 1/2 tbsp Silk® Unsweetened Vanilla Almondmilk
  • 1 tsp ground cinnamon

For the icing (optional; or use icing of choice) (makes extra):

  • 1/4 cup cultured cashew cream cheese (or vegan cream cheese of choice)
  • 1 tbsp Silk® Unsweetened Vanilla Almondmilk
  • 1/2 cup powdered sugar (or as needed for consistency)


Prepare the cinnamon filling:

  1. Whisk together the coconut oil, vegetable oil, almond milk, and ground cinnamon until evenly combined. Add the mixture to a plastic bag and set aside in a cool place.

Prepare the pancake batter:

  1. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

  2. Add the almond milk and oil to the bowl. Stir just until the mixture is combined; it's okay for the batter to be a little lumpy.

  3. Preheat a griddle or large skillet over medium heat and lightly oil it. Use kitchen scissors to cut a small hole in one of the corners of the plastic bag with the cinnamon filling.

  4. Scoop about 1/3 cup of pancake batter onto the skillet. Take the bag with the cinnamon filling and gently squeeze the filling out of the hole, onto the batter in a circular pattern. Avoid adding filling close to the edges of the pancake.

  5. Once the batter is bubbling and the edges have set and started to lightly brown, carefully flip the pancake over onto its other side. (If you're able recommend lifting the pancake gently and agitating it for a moment to give the filling a chance to seep into the interior of the pancake, before flipping it over. This will make the filling less likely to burn).

  6. Cook until the pancake is set on the other side, about 2 more minutes. Repeat with remaining batter. Serve the pancakes warm, with margarine, maple syrup and/or icing if desired.

Nutrition Facts
Vegan Cinnamon Roll Pancakes
Amount Per Serving (1 pancake)
Calories 178 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 153mg 6%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 7g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.