Cinnamon Roll Pancakes by Chloe Coscarelli

My kids asked for cinnamon rolls on a Tuesday morning, but I had twenty minutes before the school bus arrived. I whisked together standard pantry staples, piped a quick brown sugar mix right onto the wet batter, and had hot cinnamon roll pancakes on the table before anyone lost their shoes.

This sweet breakfast relies on basic ingredients you already have in your cupboard. The secret is keeping the pan wiped clean so the sugar swirl caramelizes instead of scorching.

Step-by-Step Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.

2. Add the wet ingredient to the dry and whisk to combine. Do not overmix.

3. In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.

4. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.

5. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.

6. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.

7. In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.

8. Drizzle the pancakes with the glaze and serve.

9. Enjoy!

Variations

Base variation

Swap almond milk for oat milk if you prefer a nut free pancake batter.

Glaze variation

Add half a teaspoon of vanilla extract to the powdered sugar glaze for extra warm flavor.

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Cinnamon Roll Pancakes by Chloe Coscarelli

Fluffy vegan pancakes swirled with brown sugar cinnamon paste and drizzled with sweet glaze. Learn how to cook these easy breakfast treats perfectly.

15 minPrep time10 minCook time25 minTotal2Servings

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Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup almond milk
• 2 tablespoons maple syrup
• 3 tablespoons vegan margarine (or refined coconut oil, at room temperature)
• 5 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• vegetable oil (for greasing)
• 2 cups confectioners sugar
• ¼ cup water

Instructions

1. 1In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
2. 2Add the wet ingredient to the dry and whisk to combine. Do not overmix.
3. 3In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
4. 4Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
5. 5When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
6. 6Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
7. 7In a small bowl, combine the confectioners’ sugar and water and whisk until smooth.
8. 8Drizzle the pancakes with the glaze and serve.
9. 9Enjoy!

Cook's note: Base recipe note: Wipe your pan completely clean with a damp paper towel between batches to avoid burnt sugar spots.

Servings: 2

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes10 minutes25 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.