Cinnamon Roll Pancakes


4.95 from 75 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.

Thick and fluffy pancakes that taste like a cinnamon roll BUT are still healthy?

This is not an oxymoron! These cinnamon roll pancakes are made without eggs or flour but full of delicious cinnamon flavor and features a healthy glaze!

If you’ve tried our cinnamon roll in a mug or cinnamon roll muffins, these need to make your breakfast rotation!

Table of Contents
  1. Why you’ll love these cinnamon roll pancakes
  2. Ingredients needed
  3. How to make cinnamon roll pancakes
  4. Tips to make the best recipe
  5. Storage instructions
  6. Recommended tools to make this recipe
  7. More pancakes recipes to try
  8. Frequently asked questions
  9. Cinnamon Roll Pancakes (Recipe Card)

Why you’ll love these 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 or baked oatmeal.

Ingredients needed

  • Rolled oats. Also known as old fashioned oats. Quick oats will work, but the pancakes won’t be as thick or fluffy. Avoid using steel cut oats as these do not blend down well and will yield gritty pancakes.
  • Milk. Use any milk of your choice. Use plant-based milk to keep this recipe vegan. 
  • Applesauce. Helps replace the need for eggs while also keeping the pancakes moist.
  • 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. 

  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. 
  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. 
  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.

  • Griddle. I love cooking pancakes on a griddle as the edges become that much more crispy!
  • Non-stick pan. The tried and tested tool for making perfectly thick and fluffy pancakes, thanks to the lid!
  • Spatula. To seamlessly flip the pancakes.
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.

cinnamon roll pancakes recipe.

Cinnamon Roll Pancakes

4.95 from 75 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 minute
Cook: 5 minutes
Total: 6 minutes



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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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. 5 stars
    Wow! Your eggless and flourless baked goods has been a tremendous blessing for me in this season of my life! Thank you for sharing them with us! I really appreciate that! I can’t have eggs, dairy nor gluten and spices due to higher sensitivity to them so this is huge to be able to have pancakes once again!🥹👏

  2. 5 stars
    I always try your recipes and lam loving them they’ve been a great help to me. Please keep up the good work. Thanks again and greetings from Zambia.

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