Cinnamon Roll Pancakes

Indulge in the delightful fusion of two breakfast favorites with these irresistible Cinnamon Roll Pancakes! Fluffy and tender, each pancake is swirled with a rich cinnamon filling, reminiscent of classic cinnamon rolls. Topped with a creamy vegan cream cheese glaze, these pancakes offer a sweet and decadent start to your day. Perfect for a cozy weekend brunch or a special morning treat, they're sure to become a family favorite. Serve them with a drizzle of maple syrup and your favorite fruits for an extra burst of flavor!

Ingredients

For the Pancake Batter

1 cup All-Purpose Flour

2 Tablespoons Granulated Sugar

1 Tablespoon Baking Powder

1/4 tsp Salt

1 cup Plant-Based Milk (such as almond or oat milk)

2 Tablespoons Vegetable Oil or melted Coconut Oil

1 tsp Vanilla Extract

For the Cinnamon Filling

1/4 cup Brown Sugar

1 Tablespoon Ground Cinnamon

2 Tablespoons Vegan Butter, softened

Plus 3 Tablespoons of the Pancake Batter

For the Cream Cheese Glaze

1/4 cup Vegan Cream Cheese, softened

1/2 cup Powdered Sugar

1 Tablespoon Plant-Based Milk

1/2 tsp Vanilla Extract

Instructions

Prepare the Pancake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, mix the plant-based milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, which is okay. Allow batter to sit for 3 minutes in the bowl.

Make the Cinnamon Filling

In a small bowl, mix together the brown sugar, cinnamon, and vegan butter until well combined. Mix 3 tablespoons of the batter into the cinnamon swirl mixture. Put into a piping bag or a small zip-top bag and set aside.

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.

Pour about 1/4 cup of pancake batter onto the skillet. Quickly squeeze some of the cinnamon filling on top of the pancake in the skillet making a spiral pattern.

Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes until golden brown. If you don't use the flipping method be sure the surface of the pancakes are cooked through.

Prepare the Cream Cheese Glaze

In a small bowl, whisk together the softened vegan cream cheese, powdered sugar, first, then add plant-based milk, and vanilla extract until smooth and creamy.

Stack the pancakes on a plate, drizzle with the cream cheese glaze, and enjoy your delicious cinnamon roll pancakes!

Feel free to top with additional maple syrup or your favorite fruit for extra flavor!