Cinnamon Roll Pancakes


4.92 from 58 votes
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These thick and fluffy cinnamon roll pancakes make a healthy and delicious breakfast. Made without flour and eggs, they come together in minutes!

cinnamon roll pancakes.

If you love cinnamon rolls, you must have tried our cinnamon roll muffins, air fryer cinnamon rolls, and our single-serve cinnamon roll. However, if you are now looking for a cinnamon roll-flavored treat that is healthy and easy to make, then these pancakes are the recipe to go for. 

Made with no flour and eggs, these cinnamon pancakes are a real treat whenever you are in the mood for a sweet but healthy breakfast. 

Table of Contents
  1. The best cinnamon roll pancakes
  2. Ingredients needed
  3. How to make cinnamon roll pancakes
  4. Tips to make the best recipe
  5. Storage instructions
  6. More pancakes recipes to try
  7. Frequently asked questions
  8. Cinnamon Roll Pancakes Recipe

The best cinnamon roll pancakes

As a family who loves cinnamon rolls and pancakes for breakfast, this recipe is a healthy way to combine the two without compromising on flavor or texture.

  • No flour. Like our banana pancakes, these are made with rolled oats and don’t contain any flour or gluten. 
  • No eggs. Unlike most pancake recipes, there are no eggs in these. The baking powder and vinegar give the pancakes a good lift, while the oats give them structure. 
  • Freezer-friendly. If you are always short of time to make breakfast, make a big batch of these pancakes and freeze them for later.

And if you want more cinnamon roll-flavored breakfasts, try waffles, oatmeal, and baked oatmeal.

Ingredients needed

These pancakes are made with all healthy ingredients. Here’s everything you’ll need to make them. 

  • Rolled oats. While steel-cut oats will work too, you will need to blend them longer to achieve the needed consistency. Quinoa flakes work well, too though you might feel a mild quinoa flavor in the pancakes. 
  • Milk. Use any milk of your choice. Use plant-based milk to keep this recipe vegan. 
  • Applesauce. Use unsweetened applesauce or replace it with pumpkin, banana, or sweet potato mash. 
  • Baking powder. To help the pancakes rise. 
  • Vinegar. It reacts with the baking powder and creates bubbles that lift the pancakes. I use apple cider vinegar for this recipe. You can use lemon or lime juice too. 
  • Sweetener. Use any syrup of your choice. I like using maple syrup or agave nectar. 
  • Cinnamon. A teaspoon of cinnamon added to the pancake batter helps create the needed cinnamon roll flavor. 
  • Vanilla. To deepen the flavor of the pancakes. 

For the glaze:

  • Coconut butter. Helps provide a creamy base for the glaze giving it a hint of coconut flavor and some sweetness. 
  • Cinnamon. To enhance the cinnamon aroma of the pancakes. 
  • Milk. Any milk of your choice. 

How to make cinnamon roll pancakes

Making these cinnamon-flavored pancakes is as easy as making regular pancakes. Here’s how you do it. 

Step 1 – Make the pancake batter

Add all ingredients to a high-speed blender and blend until you achieve a thick batter consistency. Allow the batter to rest for around 5 minutes. Due to the oats in the mixture, the batter will thicken a bit as it sits. 

Step 2 – Cook the pancakes

Preheat a non-stick pan over low-medium heat. Grease the pan and start cooking the pancakes covered. Cook the pancakes for 2-3 minutes per side. 

Step 3 – Make the cinnamon glaze 

Prepare the cinnamon glaze by mixing cinnamon with melted coconut butter. Add milk to thin out the glaze and drizzle it over the pancakes. 

cinnamon pancake recipe.

Tips to make the best recipe

  • Grease the pan. Even if you are using a non-stick pan, grease it lightly to ensure the pancakes don’t stick. 
  • Adjust the batter consistency. The batter for these pancakes needs to be thick yet pourable. Add more milk to the batter if it is too thick. 
  • Cook the pancakes covered. Cooking the pancakes in a covered pan prevents them from remaining raw inside. A few droplets of water added to the pan will create more steam and result in evenly cooked soft pancakes. Furthermore, covered pancakes also help them rise better. 

Storage instructions

To store. Place leftover pancakes in an airtight container in the fridge for up to 4 days. 

To freeze. Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months.

cinnamon pancakes.

More pancakes recipes to try

Frequently asked questions

Can I use almond flour?

You can use almond flour to make these pancakes. Use the same amount of almond flour as oats.

Can I use canned cinnamon rolls?

If keeping the pancakes healthy is not your primary concern, you can use canned cinnamon rolls to make cinnamon roll pancakes. To do it, cut the rolled dough into thin slices. Cover the slices with cling wrap and make them thinner using a rolling pin. Cook the pancakes in a preheated pan for 1 to 2 minutes per side. 

Are these vegan?

As these pancakes have no eggs or dairy, they are suitable for those who follow a plant-based diet.

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cinnamon roll pancakes recipe.

Cinnamon Roll Pancakes

4.92 from 58 votes
These thick and fluffy cinnamon roll pancakes make a healthy and delicious breakfast. Made without flour and eggs, they come together in minutes!
Servings: 8 pancakes
Prep: 1 min
Cook: 5 mins
Total: 6 mins


For the sticky cinnamon roll glaze


  • In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains. 
  • Allow the batter to rest for 1-2 minutes, to thicken. If the batter is too thick, continue to add more milk as needed.
  • Place a greased pan over medium heat. Once hot, pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip. Continue cooking until all the batter is used up. 
  • Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top. 


TO STORE: Place leftover pancakes in an airtight container in the fridge for up to 4 days.
TO REHEAT: If you enjoy your pancakes slightly warm, reheat them in the microwave for a minute before eating them. 
TO FREEZE: These pancakes can also be frozen for up to 2 months.


Serving: 1pancakeCalories: 69kcalCarbohydrates: 11gProtein: 2gFat: 2gSodium: 78mgPotassium: 58mgFiber: 2gVitamin A: 6IUVitamin C: 0.2mgCalcium: 65mgIron: 1mgNET CARBS: 9g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. YUM! These pancakes combine all the good in the world and it’s nice not to have to choose between pancakes or cinnamon rolls 🙂

  2. for the flourless version, you didn’t mention apple cider vinegar in ingredients, but in your notes (tips & tricks) it was there. please advise as i wanna make some this weekend

  3. I thought I posted this comment…can’t find it though lol! so here it is again:
    Curious – what version of recipe did you use in the pictures you used here.
    They do look yummy:)

  4. I just made the keto version, not just for myself but for my son and fiance. They both ate them and said they were delicious! They are good! They have a good flavor and texture and are not heavy or dense. My glaze did not turn out like the picture, even though I followed the recipe exactly. It looked like chocolate frosting–I imagine from the cinnamon. It tasted fine on my pancakes–more like a nut butter spread than a frosting or glaze.
    Thanks for a great recipe!

    1. Thanks @ jmw…I was waiting for @ armanthebigmansworld to answer my previous question regarding which recipe was followed for the picture shoot. Now I know!


  5. I made the Keto version but I used just two eggs then added about 4 tablespoons of pumpkin purée and turned them into pumpkin pancakes! It tasted amazing

  6. Can you tell me what is considered 1 serving? Is it one pancake? In the nutritional information you just state one serving, no specifics.
    Thank you so much for the recipe!! Looking forward to making these as I venture on in my new Keto way of living!

      1. Kelly, you might just have to weigh the entire batter out and divide it into three even portions. I was thinking the same thing, “What constitutes as a serving? How many pancakes does this batter make?”, but honestly, that’s the only way I could think of for deciphering what a serving could be.

  7. Hello, I was writing to ask what was the serving of the vegan, gluten free, sugar free, egg free pancakes? Is it the entire batter? Or just 2 pancakes or so? Also, the only pancakes that I see that are vegan are not me keto or paleo. So, is their a recipe I’m missing or do I just substitute items to make it vegan?