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.
But, 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 (not imitation) for the 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 freshly squeezed orange juice for the ultimate weekend breakfast!
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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Recipe
Vegan Cinnamon Pancakes
Ingredients
Dry
- 2 cups unbleached all-purpose flour, sifted
- 2 Tablespoons coconut sugar, or granulated sugar
- 1 Tablespoon ground cinnamon
- ¼ teaspoon Himalayan pink salt
- 1 Tablespoon baking powder
Wet
- 2 cups non-dairy milk, (I used 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 ¼ to ½ 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 ¼ 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
**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
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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!
Marlena Luna
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!
Marlena Luna
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!
Marlena Luna
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 :)
Marlena Luna
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!!!
Marlena Luna
Thank you! :)
Kaylyn
Hi! My pancakes came out very doughy in the middle. Do you know what I could do to fix the problem?
Marlena Luna
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!!
Marlena Luna
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.
Marlena Luna
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!
Marlena Luna
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
Marlena Luna
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?
Marlena Luna
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 :)
Marlena Luna
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
Marlena Luna
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!
Marlena Luna
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! :)