These cinnamon bun pancakes are an absolute treat! They are a delicious combination of cinnamon buns and pancakes and make the perfect breakfast recipe for those craving a sweet start to the day! This is my go-to fluffy pancake batter, and it can also be used to make pancakes without cinnamon sugar and to make these fun mini fruit pancakes. For an oil-free version of these, simply skip out on the cinnamon sugar and fry in a non-stick pan.
Prep time: 5 minutes
Cook time: 20-25 minutes
Servings: 6-8 pancakes
Ingredients
- 1 1/2 cups white flour
- 1 tbsp baking powder
- 2 tbsp maple syrup
- 1 1/3 cups non-dairy milk (I used soy milk)
- 1 tbsp apple cider vinegar
Cinnamon Sugar
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
Equipment
- Mixing bowl
- Frying pan
Instructions
- Add the flour, baking powder, maple syrup, non-dairy milk, and apple cider vinegar to a mixing bowl and whisk until well combined. The batter will be thick.
- In a small bowl, melt vegan butter in the microwave on a low power setting. Then, add the brown sugar and cinnamon and mix well. Add the cinnamon sugar mixture to a piping bag or squeeze bottle.
- Heat a frying pan on medium heat with a bit of oil. Add pancake batter, then swirl a generous amount of cinnamon sugar onto the pancake. Let the pancake cook for about 3-4 minutes then flip and cook for another 2-3 minutes.
- Cook the remaining pancakes, swirling the cinnamon sugar onto each one and flipping after a few minutes.
- Serve with maple syrup and enjoy!
Notes
*For an oil-free version, simply skip out on the cinnamon sugar and fry in a non-stick pan. The pancakes will still be fluffy and delicious (and a little less sweet!).
