Description
Delight in vegan cinnamon roll pancakes, a fluffy, plant-based twist on the classic cinnamon roll. Featuring a yeast-leavened whole wheat batter infused with a sweet cinnamon swirl and topped with an optional dairy-free glaze, these pancakes are perfect for a cozy breakfast or brunch that satisfies your cinnamon roll cravings without dairy or eggs.
Ingredients
Batter
- 2 cups unsweetened almond milk (or other non-dairy milk)
- 2 1/2 Tbsp vegan butter (such as Earth Balance)
- 2 Tbsp sugar
- 1 package rapid-rise or active dry yeast (1 package yields ~2 1/2 tsp)
- 1/2 tsp salt
- 1 1/2 cups whole-wheat pastry OR unbleached all-purpose flour
Cinnamon Swirl
- 2 1/2 Tbsp pancake batter (reserved from the batter)
- 1 Tbsp vegan butter (softened/melted)
- 3 Tbsp brown sugar
- 1/2 tsp cinnamon
Optional Frosting (Recommended)
- 2 cups powdered sugar
- 1 Tbsp melted vegan butter
- 1-2 Tbsp almond milk
Instructions
- Prepare Batter: In a large mixing bowl, gently heat the almond milk and vegan butter in the microwave in 30-second increments or on the stovetop over medium-low heat until warm and melted, being careful not to reach boiling point.
- Cool to Perfect Temperature: Allow the mixture to cool to about 110°F (43°C), similar to bath water temperature, ensuring it is warm but not too hot to preserve yeast activity.
- Activate Yeast: Sprinkle the yeast over the warm mixture and let it activate for 10 minutes until foamy. Then stir in the sugar and salt thoroughly.
- Add Flour: Gradually add flour 1/4 cup at a time, mixing gently with a whisk or spoon to avoid vigorous stirring. The batter should become thick but still pourable, resembling traditional pancake batter without lumps.
- Proof the Batter: Cover the bowl with plastic wrap and place it in a warm spot to rise for 1 to 2 hours or until the batter doubles in size. Rapid-rise yeast will speed this process, while active dry yeast may take longer.
- Make Cinnamon Swirl: Scoop out 2 1/2 tablespoons of the risen batter and mix with melted vegan butter, cinnamon, and brown sugar. If needed, thin the mixture slightly with almond milk so it can be poured or piped easily. Transfer this mixture to a sandwich bag or squeeze bottle, snipping a small corner to create a piping tip.
- Cook Pancakes: Heat a lightly greased griddle or large skillet over medium heat. Pour 1/4 cup portions of pancake batter onto the surface. Pipe the cinnamon swirl in a circular pattern starting from the center outward. Cook until bubbles form on top and edges look set, then flip and cook for an additional 1-2 minutes until cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a 200°F oven until all pancakes are cooked and ready to serve.
- Optional Frosting: Whisk together powdered sugar, melted vegan butter, and almond milk to desired thickness and drizzle over pancakes or spread a dairy-free cream cheese frosting for a richer finish. Alternatively, serve with maple syrup.
- Storage: Store any leftovers covered in the refrigerator for up to a few days, or freeze in airtight containers for longer storage. Reheat gently in the microwave or toaster before serving.
Notes
- Use rapid-rise yeast for quicker proofing, though active dry yeast works well if given more time.
- Do not overheat the almond milk and vegan butter mixture to preserve yeast activity.
- The cinnamon swirl batter can be thinned with almond milk if too thick for piping.
- Keep cooked pancakes warm in a low oven to serve all at once.
- Leftover pancakes freeze well and reheat nicely in microwave or toaster.
