Oh my gosh, you guys, remember that time I accidentally discovered the most amazing vegan cinnamon roll pancakes? It was a rainy Sunday, I was craving something ridiculously comforting, and my usual brunch plans went completely sideways. My usual vegan pancake recipe was…well, let's just say it lacked soul. It was flat, sad, and tasted like disappointment. So, I started experimenting, throwing in cinnamon, a little maple syrup (because, why not?), and a pinch of magic (okay, maybe not magic, but a whole lot of love). And boom! These fluffy, cloud-like pancakes were born. Honestly, the smell alone is enough to transport you to a warm, cozy cabin in the woods. It's pure breakfast bliss, guys, pure bliss. These aren't just pancakes; they're a hug in edible form, a taste of home, a perfect start to any day, even if that day started with a pancake disaster.
Why You'll Love This Recipe
- Talk about how easy it is (or honestly, how it's not sometimes)
- Great for picky eaters or perfect for leftovers
- Comfort food appeal that just makes you feel hugged
- Perfect for date nights or cozy nights in
- Meal-prep win when you need it most
- Has that emotional appeal that hits different
I remember the first time I made these. I got so excited I added way too much cinnamon. Oops! They were still delicious, but next time I'll be a little more restrained. It was a lesson learned: even when things go slightly wrong, the end result is still amazing!
Ingredients
- All-purpose flour (3 cups): The base of our fluffy clouds! I use King Arthur Flour, but any all-purpose works. Don't even THINK about using cake flour trust me on this one.
- Baking powder (3 tsp): This is the secret to the fluff. I've tried substituting with baking soda, and it just doesn't give the same lift. To be real, it was a bit of a disaster.
- Sugar (1/2 cup): Granulated sugar for a touch of sweetness. I like to use organic cane sugar for a slightly deeper flavor.
- Salt (1 tsp): Don't skip this! It balances out the sweetness.
- Vegan milk (1 3/4 cups): I adore using oat milk, but any plant-based milk will work. I once used almond milk and it was surprisingly good!
- Vegan butter (1/4 cup, melted): For richness and flavor. Make sure it's fully melted to avoid lumps. I use Miyoko's Kitchen butter because it's the best.
- Vanilla extract (1 tsp): A dash of vanilla makes everything better, honestly. Fresh vanilla extract if you're feeling fancy.
- Cinnamon (2 tbsp): The star of the show! Ground cinnamon for that warm, cozy spice.
- Maple syrup (for drizzling): For an extra touch of sweetness. I love using pure maple syrup for that authentic taste.
Instructions
- Step 1: Whisk the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make sure everything is well combined. This is where I usually forget to add the salt don't be like me!
- Step 2: Combine the wet ingredients:
- In a separate bowl, whisk together the vegan milk, melted vegan butter, and vanilla extract. I always get a little excited at this stage, and sometimes I spill things. Oops!
- Step 3: Gently combine wet and dry:
- Slowly pour the wet ingredients into the dry ingredients, gently folding until just combined. Don't overmix! Overmixing leads to tough pancakes. I know, I've been there.
- Step 4: Add cinnamon:
- Stir in the cinnamon. This is where the magic happens! The smell of cinnamon is just intoxicating. This is my favorite step.
- Step 5: Cook the pancakes:
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. I usually end up with a few wonky shaped pancakes it's all part of the charm.
- Step 6: Drizzle and serve:
- Serve immediately, drizzled with maple syrup and your favorite toppings. Honestly, the first bite is pure heaven. It's the best.
You Must Know
- Don't overmix the batter! This is key to fluffy pancakes.
- Make sure your griddle is hot enough before you start cooking, otherwise you'll end up with flat pancakes.
- Let the pancakes rest for a few minutes after cooking to avoid them being too soggy.
Making these pancakes always brings back memories of lazy Sunday mornings and cozy evenings. There's something incredibly comforting about the smell of cinnamon filling the kitchen. It’s like a little slice of happiness.
Storage Tips
These pancakes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. I wouldn't recommend freezing them, though. I tried once, and they just weren't the same when I reheated them. Microwaving them is a no-go the texture becomes weird.
Ingredient Substitutions
Instead of all-purpose flour, you can try using a gluten-free blend. I haven't tried it with coconut flour yet, but that's next on my list! You can also experiment with different spices, like nutmeg or cardamom. I once added a little ginger it was surprisingly good.
Serving Suggestions
These pancakes are amazing on their own, but you can also add fresh fruit, whipped cream (vegan, of course!), or nuts. Pair them with a cup of coffee or tea for the ultimate cozy breakfast. I love these with a side of crispy bacon (vegan bacon, naturally!)
Cultural Backstory
This recipe isn't tied to a specific culture, but it draws inspiration from classic American pancakes and the comforting warmth of cinnamon. For me, these pancakes represent cozy mornings, lazy Sundays, and the simple joys of home cooking.
These pancakes are more than just a recipe; they're a reminder to slow down, savor the moment, and enjoy the simple pleasures in life. I hope you love them as much as I do! Let me know how yours turn out!
Frequently Asked Questions
- → Can I make these pancakes ahead of time?
You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good whisk before cooking.
- → What if I don't have vegan butter?
You can use regular butter or oil, but the flavor will be slightly different. I haven't tried it with coconut oil, but I bet that would be delicious.
- → How do I know when the pancakes are done?
When the edges are golden brown and the tops are set, they are ready. You can also gently poke them with a toothpick if it comes out clean, they are done.
- → How long do they last?
Leftovers should be stored in the fridge for up to 3 days. Again, no freezing, please!
- → Can I add chocolate chips?
Absolutely! I've also added chopped nuts and dried cranberries. Get creative!