Vegan cinnamon pancakes are the best weekend breakfast! They’re warm, light, fluffy, and taste similar to a cinnamon roll. These vegan pancakes are easy to make, full of flavor, and require only 9 simple ingredients!
So, this sent me on a quest to make pancakes even I would enjoy. However, most attempts ended with the pancake batter stuck to the pan. As a result, I would add extra oil creating a greasy pancake that still stuck.
However, I never give up that easily!
So, I changed routes and slightly tweaked the batter. I'm happy to announce that my family (me included) has been enjoying these vegan cinnamon pancakes regularly!
These 9 simple ingredients are all you need to make fluffy vegan cinnamon pancakes.
- All-purpose flour. Any brand of all-purpose flour will work. Use a quality 1:1 ratio of gluten-free flour for gluten-free pancakes.
- Sugar. I went with coconut sugar, but any granulated sugar can be used.
- Cinnamon. Ground cinnamon gives this recipe a cinnamon roll taste.
- Salt. I used Himalayan pink salt. Use any salt you have on hand.
- Baking powder. This is a must for fluffy pancakes.
- Non-dairy milk. I used unsweetened almond milk. Use any brand and variety of non-dairy milk you have.
- Apple cider vinegar. The ACV is added to the non-dairy milk to create buttermilk. I have been out of ACV a few times and the pancakes still taste great.
- Oil. Melted coconut oil or any neutral vegetable oil works best.
- Vanilla extract. Use pure vanilla extract (no imitation) for best taste.
Vegan cinnamon pancakes can be made in 4 easy steps.
- In a large bowl, sift the dry ingredients.
- Pour the wet ingredients into the bowl of dry ingredients. Whisk them together until there is no visible dry flour. Small lumps are okay.
- Heat up a griddle or pan. Add a bit of oil to the pan. Pour the batter onto the oil.
- Flip when the bubbles form and pop on top. Cook another 1-2 minutes on that side.
Cover these fluffy cinnamon pancakes with maple syrup for a family favorite breakfast.
Add chocolate chips to the batter for a chocolatey twist.
....I’m making myself hungry again!
Tips for Success
- Leftover vegan cinnamon pancakes keep well in the refrigerator for up to 3 days.
- Or freeze any leftover pancakes. Allow the pancakes to cool completely. Then, place a sheet of parchment paper between each pancake and store them in the freezer in a freezer-safe container or bag for up to 3 months.
- Leftover pancakes can be reheated in a pan over medium heat. Flip them a few times until thoroughly heated. Or reheat them in a toaster oven. Place the pancakes in the toaster oven at 350º until the center is fully heated.
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- 2 cups unbleached all-purpose flour, sifted
- 2 Tablespoons coconut sugar, or granulated sugar
- 1 full Tablespoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt
- 1 Tablespoon baking powder
- 2 cups non-dairy milk (I use almond milk)
- 2 teaspoons apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 Tablespoons neutral cooking oil (I use melted refined coconut oil)
- In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.
- In a large bowl, sift the flour. Whisk in the remaining dry ingredients: coconut sugar, cinnamon, salt and baking powder.
- Pour the wet ingredients; milk mixture, vanilla extract and oil, into the bowl of dry ingredients.
- Gently whisk together the batter. don't over mix, small lumps are fine.
- Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the pan up over medium-high heat.
- Add about 1/4 to 1/2 teaspoon of coconut oil to your heated pan/griddle where the pancake batter will be dropped. Oil is optional on a non-stick surface.
- Pour 1/4 cup of batter on the oil. This will help keep the pancakes from sticking.
- The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.
- Flip and cook on the other side until lightly browned, another minute or 2.
- Serve immediately with maple syrup.
- To keep warm before serving, place in a 180º preheated oven.
- Any left overs can easily be frozen. Place in a freezer safe container or bag with a sheet of parchment paper between each pancake.
Nutrition Information:Yield: 12 pancakes Serving Size: 1 pancake
Amount Per Serving: Calories: 154Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gSodium: 195mgCarbohydrates: 25gFiber: 2gSugar: 7gProtein: 4g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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