These vegan cinnamon roll pancakes are the perfect Christmas treat for breakfast over the festive season.

Two of my favourite things combined in one – you’ve got the gorgeous warm cinnamon sugar spice with the lovely texture of thick and fluffy pancakes. My warm ‘n’ fuzzy vegan cinnamon roll pancakes are delightful for lazy weekend breakfasts.

Plus, they’re vegan – even better!

If you don’t have time to read and drool over this recipe now – feel free to PIN it or bookmark this page to come back later.

Cinnamon roll pancakes have been made by tonnes of food bloggers, but I wanted to create a recipe which is both easy and vegan! Plus, I’ll let you in on a few tips for a nice fluffy rise.

vegan-cinnamon-roll-pancakesHow to make vegan cinnamon roll pancakes vegan?

No eggs? No problem!

My secret to creating a lovely rise without eggs is with a bit of baking powder and sea salt. Plus, I have used self-raising flour.

Along with these ingredients, you also want to put some effort into mixing them. It’s essential to incorporate a bit of air when mixing in the flour – much like you would with cakes. It’s a great way to encourage a nice rise.

Using a stand mixer would do the work for you, but I think that’s too much washing up for one batch of pancakes (haha).

They are EASY PEASY:

These pancakes are legit so easy, and they only require eight ingredients:


  • Bananas
  • Oat milk
  • Self-raising flour
  • Cinnamon
  • Caster sugar
  • Vanilla essence – Nielsen-Massey is my fave brand!
  • Baking powder
  • Sea salt

That’s it. You’ll likely have most on hand in the cupboard.

Even better – they’re ready in 1 hour depending on how many you can cook at one time in the pan.

What to serve with vegan cinnamon roll pancakes?


I have prepared the following toppings:

  • Vanilla Glaze
  • Cinnamon Sugar
  • Crunchy nutty Granola
  • Alpro’s Greek Style Dairy-free yoghurt – this is great. So thick and creamy!

While the glaze is optional, the pancakes wouldn’t be the same without it. The glaze is very easy to make so totally worth it.

These pancakes really do ooze cinnamon rolls, and the smell of them cooking will fill your home with warm fuzzy festive cinnamon.

Follow them with a crisp Christmas walk, and you’ve got yourself a perfect start to Christmas day.

This recipe has featured as part of my Instagram IGTV recipe series, Vegan In Lockdown: Christmas Special. You can watch the series over on Instagram – I release a new episode every week on Monday and Wednesday (6 pm BST) in the lead up to Christmas 2020.

I hope you enjoy this recipe. I’d love it if you could leave me some feedback and a cheeky follow on social.

If you’re already planning your vegan Christmas or need some ideas for a vegan roast dinner, then check out these recipes of mine:

Beet Bruschetta with Sweet Zest & Peppery Infusions
‘MEATY’ Vegan Mushroom Wellington
Tasty Roasted Veg: Learn How to Make Gorgeous Roasties and Maple Parsnips

Much love, G x


DELICIOUS Vegan Cinnamon Roll Pancakes

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Two of my favourite things combined in one – you’ve got the gorgeous warm cinnamon sugar spice with the lovely texture of thick and fluffy pancakes. My warm ‘n’ fuzzy vegan cinnamon roll pancakes are delightful for lazy weekend breakfasts.


The Pancakes:

  • 2 bananas
  • 200ml oat milk
  • 250g self-raising flour
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • pinch of sea salt
  • vegan butter

The Vanilla Glaze:

  • 120g icing sugar
  • 4-5 tbsp oat milk
  • 1/2 tsp vanilla essence

Cinnamon Sugar:

  • 2 tbsp caster sugar
  • 1 tbsp cinnamon


  • Crunchy Granola
  • Alpro's Greek Style yoghurt


    1. To a bowl, add your icing sugar, dairy-free milk and vanilla essence. Then give it a really good whisk to make your vanilla glaze.
    2. Next, combine 2 tbsp of caster sugar with 1 tbsp of cinnamon in a small bowl to make your cinnamon sugar.
    3. To a blender jug, add two bananas, dairy-free milk, 1 teaspoon of cinnamon, one large pinch of salt, 1 teaspoon of baking powder and ½ teaspoon of vanilla essence. Blend on a high speed for 30 seconds until its nice n smooth.
    4. Transfer the batter to a bowl and sift in your flour. Use a wooden spoon to mix it really well until its a thick batter of dropping consistency. Be sure to incorporate some air as this will encourage a good rise on the pancakes.
    5. For each pancake, melt a small knob of dairy-free butter in a hot pan, add three tablespoons of pancake mix, sprinkle over some cinnamon sugar and cook on one side for a minute or two until the underside is golden. Flip it and cook on the other side for a minute or two until it’s risen and the sugar sprinkle has caramelised. You might be able to fit more than one pancake in your pan.
    6. Repeat the process for all the pancakes until you have a luscious steamy stack of eight pancakes.
    7. Serve two pancakes per person; drizzle over the vanilla glaze, a sprinkle of crunchy granola and a dollop of Alpro’s dairy-free Greek yoghurt – I love it!


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