If cinnamon rolls and pancakes had a baby, this would be it — and oh wow, it’s so good. These Homemade Cinnamon Roll Pancakes are warm, fluffy, and swirled with cinnamon-maple goodness in every bite.

The best part? They’re made with clean, simple ingredients — no refined sugar, no boxed mix, and no sugar crash later. Whether it’s a cozy weekend breakfast or a fun breakfast-for-dinner moment, these feel like a treat but are nourishing enough to enjoy anytime.

Just another win for Healthy Fast Food at Home.

Ingredients:

For the pancakes:

• 1 cup oat flour or whole wheat flour

• 1 tsp baking powder

• ¼ tsp cinnamon

• Pinch of salt

• 1 egg

• ¾ cup almond milk (or milk of choice)

• 1 tbsp maple syrup

• ½ tsp vanilla extract

• Coconut oil or spray for the pan

For the cinnamon swirl:

• 2 tbsp almond butter or melted coconut oil

• 1 tbsp maple syrup

• 1 tsp cinnamon

Optional glaze (clean version):

• 2 tbsp Greek yogurt or coconut yogurt

• 1 tsp maple syrup

• Splash of vanilla extract

Instructions:

1. Make the pancake batter
   In a bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, mix egg, milk, maple syrup, and vanilla. Combine wet and dry ingredients and stir until just smooth.

2. Make the cinnamon swirl
   Stir together almond butter, maple syrup, and cinnamon. Place into a small zip-top bag and snip the corner for a piping bag, or drizzle with a spoon.

3. Cook the pancakes
   Heat a skillet over medium heat and lightly grease. Pour ¼ cup batter per pancake. Immediately swirl the cinnamon mixture on top in a spiral. Cook for 2–3 minutes, flip gently, and cook another 1–2 minutes.

4. Optional glaze
   Stir yogurt, maple syrup, and vanilla until smooth. Drizzle over pancakes before serving.

5. Serve warm
   Stack, drizzle, and dig in!

Sarah’s Tips:

• Make it gluten-free: Use certified gluten-free oat flour or almond flour.

• Dairy-free glaze? Swap Greek yogurt for coconut yogurt or just drizzle with warm maple syrup.

• Add texture: Sprinkle chopped pecans or walnuts on top for crunch.

• Meal prep friendly: Store cooked pancakes in the fridge for up to 4 days or freeze for later.

Flavorful Conclusion:

These Homemade Cinnamon Roll Pancakes bring the bakery vibes home — sweet, fluffy, and totally satisfying, with zero processed junk. It’s the kind of breakfast that feels like a weekend treat but fits perfectly in your clean, real-food routine.

Nutrition (per serving, serves 4):

• Calories: 285

• Protein: 9g

• Carbs: 30g

• Fat: 13g

• Fiber: 4g

• Sugar: 6g