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!
I’ll admit, pancakes never were a favorite of mine. Crispy waffles or a loaf of vegan banana bread was my go-to weekend breakfast.
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!
Ingredients
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.
Instructions
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.
Serving Suggestions
Cover these fluffy cinnamon pancakes with maple syrup for a family favorite breakfast.
Add chocolate chips to the batter for a chocolatey twist.
Pair them with a side of tofu scramble, breakfast potatoes, and a tall glass of fresh squeezed orange juice for the ultimate weekend breakfast!
....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.
We'd love to hear from you!
If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.
Also, if you snap a photo be sure to share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.
Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter. See ya there!
Vegan Cinnamon Pancakes
Vegan cinnamon pancakes are the perfect weekend breakfast! These warm, light & fluffy pancakes are easy to make and require only 9 simple ingredients!
Ingredients
Dry
- 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
Wet
- 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)
Instructions
- 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.
ENJOY!
Notes
- 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 pancakeAmount 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.**
More Vegan Breakfasts to Try
Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.
Sendy
My pancake mix came out Like dough, pancakes a bit more like biscuits
Is that normal ? Seems like the heat is not getting through and cooking inside and bubble like “normal” pancakes, help!
Where you get your protein
Hmm... I haven't had this problem with the batter. Not enough liquid, too much flour, or over mixing the batter can cause it to be thick and even doughy. Be sure to use the scoop and level method when measuring the flour and gently mix/fold the ingredients together just enough to form the batter. Some flour lumps are normal. If you notice the batter is thick right away, the best thing to do is add a bit more non-dairy milk before it is fully mixed.
Swish
This recipe looks great! Is it possible to make them without the pink salt? Or can that ingredient be substituted? Thanks, cant wait to try!
Where you get your protein
The pink salt can be replaced with any salt you have on hand. Or you can leave it out to keep them salt free. Enjoy Swish! :)
Victoria
Made these yesterday (then your cinnamon waffles today) and they came out great! I love finding recipes like this that make even the most non-vegan people happy. Thanks for sharing!
Where you get your protein
That's awesome to hear Victoria! I usually make these or the waffles once a week per my daughters request!
Kat
Hello, they look delish! Don’t you know if I can make the dough e.g. in the evening and let it rest in the fridge till the next morning? And then make the pancakes. Thank you :)
Where you get your protein!
Hi Kat! I wouldn't suggest making the batter ahead of time. The baking powder will lose its reactive properties. Instead, I'd suggest mixing the dry ingredients in the evening and adding the wet ingredients before cooking the next morning. Enjoy! :)
Kendall Smith
They were really good!!!
Where you get your protein!
Thank you! :)
Kaylyn
Hi! My pancakes came out very doughy in the middle. Do you know what I could do to fix the problem?
Where you get your protein!
I'm sorry that happened Kaylyn. I suggest, next time turning down the heat under the pan. Then allow the pancakes to cook a bit longer on the first side. Flip them once the top's edges begin to appear cooked and the center has formed bubbles/air pockets.
As a test, I always drop a tablespoon sized amount of batter on the preheated pan. If the tester browns too quickly, turn the heat down. If it cooks but is white when flipped, turn the heat up. Hope that helps! :)
Ashley
Hi, is it possible to make these without milk? With water instead or would it change the whole pancake? Thanks!!
Where you get your protein!
I've never made pancakes using only water, but I'm sure it would work. I'd suggest using 1/2 cup less of the water to start. Then add in more as needed until you achieve pancake batter consistency. You may also want to add a bit more vanilla extract and cinnamon for extra flavor. If you decide to try it let me know how they turn out!
Alesia
Can I use coconut flour instead of organic unbleached? That’s what’s currently in the house.
Where you get your protein!
I haven't tried them with coconut flour. It should work, but coconut flour is more absorbent than all-purpose flour so I'd suggest adding in only half the amount of coconut flour. Then add more as needed to create a pancake batter.
Rachel
lol forgot to rate it. of course I give it 5 stars!
Where you get your protein!
Thank you so much, Rachel!! :)
Rachel
holy cow these pancakes were delicious! they were crispy on outside and fluffy on inside. not easy to do with vegan pancakes. thanks for the recipe! do you have one for waffles? I have yet to find a good vegan waffle recipe
Where you get your protein!
Yay! I’m so glad you loved the pancakes!! I’m actually working on a vanilla waffle recipe at the moment! I hope to have it out in the next few weeks. If you sign up for my newsletter you’ll receive an email when it’s published. Or you can follow me on Facebook. I’m always posting new recipes on there as well.
Josephine
This recipe looks delicious! Can I make it without the apple cider vinegar?
Where you get your protein!
Thanks Josephine! Yes, the recipe can be made without the acv. It is used to create a buttermilk when mixed with non-dairy milk. If you still want to create a buttermilk without using acv you can sub with an equal amount of lemon juice instead. Enjoy! :)
Josephine
Thank you! I will be making these this weekend!
Cortney
The best vegan pancake recipe I have come across so far! I love it :)
Where you get your protein!
I'm so glad you loved them Cortney! :)
Olga Margareth Ramos
I only drink soy milk. Can I do this recipe with it?
From Lisbon - Portugal
Where you get your protein!
Soy milk will work just fine. :)
Delores
Found this recipe last night and just finished having them for breakfast this morning. They were great and my, ever skeptical of all things vegan, husband loved them too! I love the light texture and fresh flavor. The batter was thicker than I expected but remained perfect while sitting as I made the pancakes. I did spray the griddle very lightly with Pam Coconut Oil Spray and sticking was no problem. The batter is so lovely I'm going to try making waffles next time. Has anyone tried that? Thanks for giving me a wonderful pancake recipe!
Where you get your protein!
Thank you, Delores! That's great your husband love them as well! I haven’t tried waffles yet, but they do sound delicious. I'll have to try making them some time! :)