Vegan Cinnamon Pancakes sit on a dish with pumpkins in the background

Vegan Cinnamon Pancakes

The perfect fall pancakes. No milk and no eggs needed!
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American


  • 1 1/2 cups all purpose flour you can use your favorite 1:1 GF subsitute
  • 1 1/2 tbs baking powder
  • 3 tbsp brown sugar
  • 1 tsp cinnamon if you like things super cinnamony, add more!
  • 1/5 tsp salt
  • 3 tbsp coconut oil or any neutral oil (melted)
  • 1 1/2 cups almond milk or another vegan milk
  • 1 tsp vanilla extract


  • Combine your dry ingrediants in a large mixing bowl
  • Add your "milk" and oil and mix just until combined (don't over mix)
  • Add your vanilla and stir until combined.
  • Allow mixture to sit for about 5 minutes to rise and thicken.
  • While your mixture is thickening, get a large non-stick skillet or griddle prepared over medium heat
  • Add a teaspoon of coconut oil to the pan to coat
  • Add about 1/3 cup dollops to the pan.
  • Allow to cook 2-3 minutes until bubbles form across the top on the pancakes
  • Flip and cook an additional 2-3 minutes
  • Serve warm with your favorite toppings (nuts, fruit, syrup, powdered sugar)


Keyword Breakfast, Pancakes, Vegan, Vegetarian