Pumpkin Cinnamon Roll Up Pancakes are basically the fall vegan breakfast of my dreams. Made with real pumpkin and lots of warm spices, they’re the perfect pumpkin spice, cinnamon roll, and pancake mix. The no-flip technique keeps them perfectly soft every time while preventing the cinnamon sugar swirl from burning.
I absolutely love it homemade cinnamon rollsbut sometimes I want those flavors without spending half the day in the kitchen. These Pumpkin Cinnamon Pancakes were my answer: a quicker, easier plant-based option with a fun fall twist.
As they cook, the smell of cinnamon fills the kitchen and instantly makes me think of sweater weather! The tangy cream cheese drizzle balances the sweet and spicy pancakes without making them too sweet.
If you are looking for even more delicious and vegan pancake recipes, you should try my carrot cake pancakes And Blueberry Lemon Pancakes!
Why you will love this recipe
- It’s vegan and dairy-free: This pancake recipe is naturally vegan and dairy-free, with no swaps or substitutions.
- Cinnamon Swirl Will Not Burn: Since you’re not flipping these pancakes, the cinnamon swirl doesn’t touch the bottom of the pan, preventing it from burning.
- It only takes 35 minutes to complete: You can prep them, bake them, and have them ready to devour in just 35 minutes!
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Ingredients
- Coconut milk: Be sure to use canned coconut milk rather than the variety that comes in the carton. It is oily and has a thicker consistency. Using a coconut milk drink will make the pancakes less fluffy.
- Vegan Butter: You’ll need stick butter for this, so the cinnamon swirl will hold its shape when you drop it onto the cake batter. Spreadable or whipped vegan butter is too soft for this.
- Coconut sugar: Don’t have coconut sugar? No problem! Make an even swap with brown sugar.
- Vegan Cream Cheese: Any variety of vegan or dairy-free cream cheese will work great for the drizzle, just make sure it’s softened so the result isn’t lumpy. You can even try this homemade dairy-free cream cheese!
- Maple syrup: I love using maple syrup as a natural sweetener, and it’s perfect in a drizzle of cream cheese. I also use it as a sweetener in this vegan peanut butter pie.
See the recipe card below for exact ingredient quantities, nutritional information and detailed instructions.
Variants
- Gluten free: Use a 1:1 swap of your favorite gluten-free flour blend for all-purpose flour.
- Apple: Another delicious fall version is apple cinnamon! Swap the pumpkin puree for unsweetened applesauce.
- Add the chocolate chips: Stir in a handful of dairy-free chocolate chips for a rich, decadent touch.
- Pumpkin Spice Shortcut: Instead of measuring all the spices, use a teaspoon of pumpkin pie spice.
How to Make Pumpkin Cinnamon Pancakes
Step 1: Mix the pancake ingredients. Add all pumpkin pancake batter ingredients to a large mixing bowl.
Step 2: Stir the dough. Whisk the batter until well combined and smooth.
Step 3: Prepare the filling and place it on the pancakes. Prepare the cinnamon filling and transfer it to a piping bag. Pour about ¼ cup of batter onto your hot pan and place a swirl of cinnamon right on top.
Step 4: Cover and cook. Place the lid on the pan and cook the pancake for about 3 to 5 minutes or until fully cooked. Then you can repeat the process for the remaining pancakes.
Step 5: Prepare the glaze, drizzle and serve. While the pumpkin pancakes cook, mix together the cream cheese drizzle ingredients. Pour it over the stack of hot pancakes and enjoy with a dairy-free matcha latte!
Expert advice
- Cool the filling if it leaks: If the cinnamon roll filling is too runny to pour into the pumpkin pancakes, place it in the refrigerator to cool for 5 to 10 minutes. This will help it firm up.
- Wipe the pan between batches: Take a damp paper towel and wipe out the pan between batches to prevent residue from building up and burning.
- Be careful of the heat: Keep the heat low (like 2 or 3 for most stoves) so the pancakes cook completely and evenly without getting too dark on the outside.
- Storing leftover pancakes: Place these Pumpkin Spice Cinnamon Pancakes in an airtight container and store in the refrigerator for up to 3 days. Keep the drizzle of cream in a separate container! To freeze, separate crepes with layers of parchment paper between crepes for up to 1 month. You can also reheat them from frozen.
- Reheat leftovers: You can use the microwave in a pinch, but I recommend using the oven if possible. Leftover pancakes have a much better texture. This takes about 5 minutes at 300°F.
Presentation suggestions
If you are looking for another topping you can use pure maple syrup, this one homemade raspberry chia jamor your favorite flavored jam.
Enjoy a simple breakfast and make yourself a hot coffee or a fancy drink whipped coffee! I like a fresh acai smoothie so that I feel full.
Go ahead and make brunch! These savory vegan muffins and some vegan sausage links are wonderful savory pairings.
Recipe video
Pumpkin Cinnamon Rolled Pancake Recipes FAQ
The heat from the pan can burn the cinnamon swirl, so instead, the pancakes cook on one side over low heat with a lid to trap the steam so it cooks through, and you don’t have to worry about a burnt swirl.
If you don’t have a piping bag, you can use a Ziploc bag instead. Fill it as usual, seal it after gently squeezing out the air, then cut one of the corners. It’s a quick and easy way to make frosting!
The edges of the pumpkin pancakes will be fully set and starting to brown, while the top will have no visible wet batter.
Yes! They warm up so well. You can make them a day or two in advance and reheat them in the oven. It’s perfect for meal prep, so you can enjoy delicious pancakes all week long.
More Delicious Pumpkin Recipes
Pumpkin Cinnamon Roll Up Pancakes
These viral pumpkin cinnamon pancakes are one of my favorite vegan breakfasts. From real pumpkin to a warm cinnamon swirl, every bite is spicy and perfectly moist.
Ingredients
- 1 cup all-purpose flour 120g
- ½ cup canned pumpkin
- ¾ cup + 1 tablespoon canned coconut milk
- 3 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon vanilla
- pinch salt
Cinnamon Topping Ingredients
- 3 tablespoon vegan butter
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
Cream Cheese Drizzle Ingredients
- ⅓ cup vegan cream cheese
- 2 tablespoon maple syrup
- 2 tablespoon coconut milk
Instructions
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Start by preparing your pancake mixture by mixing all the pancake ingredients and whisking them well.
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Next, whisk together the cinnamon topping ingredients. Transfer the filling to a piping bag and make a small hole in the bottom.
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Butter your pan and turn the heat to low. Add about ¼ cup of batter to the pan for each pancake.
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Immediately after adding the batter to the pan, begin spooning the cinnamon swirl onto the top of the pancake.
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Since sugar burns very easily, we are not going to flip these pancakes. Instead, cook them over low heat. Once you have prepared the cinnamon swirl, close the pan with a lid so the pancakes can cook all the way through.
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Cook each pancake for 3 to 5 minutes over low heat, until completely cooked. You will get about 6 pancakes with this recipe.
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To make the frosting, combine the cream cheese, maple syrup and coconut milk and whisk together.
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Pour the cream cheese frosting over your pumpkin cinnamon pancakes and enjoy!
Remarks
- Cook the pancakes over low heat with a lid on the pan, instead of turning them. This helps them steam evenly while preventing the cinnamon swirl from burning.
- If the cinnamon filling is too runny to pipe, chill it in the refrigerator for 5 to 10 minutes. This helps it firm up so it’s easier to incorporate into pancakes.
- No piping bag? A Ziploc bag works just as well. Simply fill it, squeeze out the air, seal it and cut off a small corner for an easy DIY piping bag.
Nutrition
Calories: 333kilocaloriesCarbohydrates: 40gProtein: 5gFat: 19gSaturated fat: 11gPolyunsaturated fats: 2gMonounsaturated fat: 3gTrans fat: 0.04gSodium: 398mgPotassium: 191mgFiber: 3gSugar: 14gVitamin A: 4136UIVitamin C: 1mgCalcium: 184mgIron: 3mg
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