Cinnamon Roll Pancakes (Gluten Free)

I’m always a sucker for a quick and easy pancake mix for a weekday breakfast. But for the weekend…lets make cinnamon roll pancakes from scratch! For my husband and I, breakfasts during the week are usually really quick and healthy. Basically they are just something easy and healthy to jumpstart our day like an easy oatmeal recipe. But on the weekends, its time to splurge on cinnamon roll pancakes!

These loaded Cinnamon Roll Pancakes are fluffy and swirled with a cinnamon and sugar drizzle. This gluten free pancake recipe is ready in less than 30 minutes. It is the perfect treat for a weekend breakfast or brunch get together!

If you love easy gluten free breakfast recipes, you’ll also love my banana oatmeal bars, sheet pan baked eggs, and my one bowl gluten free pumpkin muffins.

This gluten free pancake recipe combines two of my favorite classic breakfast recipes: cinnamon rolls and pancakes. My mom used to make cinnamon rolls for breakfast every year on christmas and now in my mind anything cinnamon roll is always extra special.

Why You’ll Love this Gluten free Recipe

• This Cinnamon Roll Pancakes is allergy friendly. You can use gluten free flour like I did for a gluten free pancake recipe. You can use dairy free milk and butter like I did for an easy dairy free recipe!
• These Cinnamon Swirl Pancakes make their way on my breakfast menu very often! If I have time on sunday I love to make a double batch of these to have meal prepped for monday morning’s breakfast. They are easy to throw into the microwave and quickly heat up when I have 10 minutes for breakfast. Plus they freeze great!
• This gluten free pancake recipe is so delicious, and honestly just so fun to make!

Ingredients & Substitutions

Gluten-free flour (or regular flour): This provides the structure for these Cinnamon Roll Pancakes; you can use all-purpose flour if you don’t need gluten-free.

Brown sugar: This adds sweetness and a subtle molasses flavor; white sugar works in a pinch.

Churro seasoning (or equal parts cinnamon sugar combined): This gives the gluten free pancake recipe the warm cinnamon roll flavor; a mix of cinnamon and sugar is a perfect substitute.

Baking powder + Baking soda: This is a leavening agent that makes the pancakes light and fluffy; make sure it’s not expired for best results.

Oat milk: This adds moisture and creaminess; any milk (dairy or non-dairy) will work well.

Applesauce: I use this to adds moisture to the gluten free pancake recipe instead of using more butter or more eggs; mashed banana or plain yogurt can be used too.

Egg: This binds the ingredients together and adds richness; flax egg (1 tbsp ground flaxseed + 3 tbsp water) can be used for vegan Cinnamon Roll Pancakes.

Vegan butter: I use this to add richness and moisture; regular butter or oil can be substituted.

Directions

Dry Stuff First: First, I grab a big bowl and whisk together the flour, brown sugar, churro seasoning (or cinnamon sugar), baking powder, and baking soda. Just mix it until it’s all combined – no need to be perfect!

Next, the Wet Stuff: In a separate bowl, I whisk together the oat milk, applesauce, egg, melted vegan butter, and vanilla. I whisk it until it looks nice and smooth.

Mix It All Together: Now, pour the wet ingredients into the bowl with the dry ingredients. Gently mix it all together with a whisk or spoon until just combined. It’s okay if there are a few little lumps – don’t overmix!

Make the Cinnamon Swirl: In a small bowl, mix the churro seasoning (or cinnamon sugar), pancake mix, and maple syrup together until it forms a thick paste. This is the bet part – the cinnamon swirl!

Get the Pan Hot: Heat a non-stick pan on the stove over medium heat. You’ll know it’s ready when a drop of water sizzles and disappears quickly. Add your butter, oil or vegan butter. This helps the Cinnamon Roll Pancakes not stick.

Pour the Pancakes: I pour about 1/4 cup of batter onto the hot pan for each pancake. Right after I pour the batter, I use a spoon or even a little plastic bag as a piping bag with the corner snipped off to drizzle the cinnamon swirl on top of each gluten free pancake in a circular motion.

Cook the gluten free pancake recipe for about 2-3 minutes on each side, or until they’re golden brown and cooked through. I know it’s time to flip when I see little bubbles forming on the top and the edges look set and cooked.

How Do I Serve these Pancakes?

Stack your delicious cinnamon roll pancakes on a plate and enjoy! You can add some extra maple syrup, whipped cream, or whatever you like. I love adding fresh berries like strawberries, blueberries or even banana slices. You can serve with a breakfast protein like breakfast sausage, breakfast chicken sausage, bacon or turkey bacon.

Can I Store and Meal Prep these pancakes?

To store, I let the Cinnamon Roll Pancakes cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion this gluten free pancake recipe into freezer-safe containers and freeze for up to 2 months.

To meal prep into individual portions, divide the Cinnamon Roll Pancakes into separate containers. These individual portions are my favorite for great grab-and-go breakfasts during the week.

How to Reheat Leftovers

To reheat, I add my gluten free pancake recipe to a microwave safe plate and pop in the microwave for 1 minute to 1 1/2 minutes or until warmed through.

When Do I flip the pancakes over?

In case you’re not sure when to flip the Cinnamon Roll Pancakes over, look for bubbles to appear on the top of the pancake. Then, use a spatula to flip the pancake over.

How do I pipe the cinnamon swirl?

I love to pipe the cinnamon sugar swirl onto the pancakes neatly and cleanly. To do this you can use a piping bag but I always find they are a hassle to clean up. Instead, I add the cinnamon roll mixture to a ziplock bag, and then cut one of the corners off. This makes it easy to use as a piping bag but you can just throw it out when you are done. Easy clean up! If you don’t want to use a ziplock bag, then just spoon the mixture onto the pancakes in little dollops.

How do I make sure the pancakes are the same size?

I like to use a measuring cup to scoop the pancake batter. This makes sure each Cinnamon Roll Pancakes is about the same size and will take the same amount of time to cook.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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