Cinnamon Roll Pancakes Recipe

If you’re looking for a treat that tastes like weekend brunch and childhood nostalgia all at once, Cinnamon Roll Pancakes {Paleo, GF} will blow your mind—in the very best way. Imagine tender, fluffy pancakes with a ribbon of gooey cinnamon swirl in every bite, all crowned with a glossy maple glaze. The best part? These beauties are gluten-free, grain-free, and can be made totally dairy-free, so everyone can dig in. Trust me, this recipe is pure cozy comfort on a plate, and no one will ever guess how simple and wholesome the ingredient list is!

Ingredients You’ll Need

The magic of Cinnamon Roll Pancakes {Paleo, GF} comes from thoughtful, nourishing ingredients that create decadent layers of flavor and texture. Each item is essential for achieving those cinnamon roll vibes without any grains or refined sugar, so don’t skip a thing!

• Ghee: For a classic rich taste in your cinnamon swirl; if you’re dairy-free, try coconut oil instead!
• Pure maple sugar: This unrefined sweetener brings all the caramel notes and melts beautifully for the swirl.
• Cinnamon: The star of the show! This brings warmth and depth to both the swirl and the pancake batter.
• Large eggs: These bind the pancakes and keep them light and fluffy—room temperature is best for easy mixing.
• Full fat coconut milk: Adds richness and moisture without any dairy; you can use other plant milks, but coconut keeps it creamy.
• Coconut oil or ghee: Melted fat makes the pancakes tender—just let it cool a bit before mixing!
• Fresh lemon juice or apple cider vinegar: For lifting and activating the baking soda, giving your pancakes a perfect rise.
• Pure maple syrup: Gently sweetens the batter for that classic, cozy flavor.
• Pure vanilla extract: Enhances every other flavor and gives the pancakes that bakery scent.
• Blanched almond flour: The backbone of your pancake stack—super moist and totally grain free.
• Arrowroot flour or tapioca flour: Gives your pancakes structure and just a bit of chew, mimicking that classic crumb.
• Baking soda: Essential for lift and fluff!
• Baking powder: Another helper for extra fluffiness in a grain-free batter.
• Salt: Balances all the sweetness perfectly.
• Extra coconut oil: For greasing your griddle and ensuring easy flipping.
• Coconut cream: Main ingredient for the decadent maple glaze—it thickens beautifully as it cools.
• More maple syrup: Sweetens the glaze and ties in all the maple notes throughout.
• Sea salt: A final touch for balance in the glaze.

How to Make Cinnamon Roll Pancakes {Paleo, GF}

Step 1: Make the Maple Glaze

Begin with the glaze—this gives it plenty of time to cool and thicken to dreamy, pourable perfection. Combine coconut cream and maple syrup in a small saucepan. Bring them to a boil, then lower the heat and let the mixture bubble away for 5–10 minutes. Stir occasionally until it’s syrupy, resembling sweetened condensed milk. Right at the end, add vanilla and a pinch of salt. Let it cool, and pop it in the fridge if you want it even thicker.

Step 2: Prepare the Cinnamon Swirl

Mix softened ghee, maple sugar, and cinnamon in a bowl until smooth and creamy. Spoon this irresistible filling into a small plastic bag, because you’ll be ‘piping’ it right onto the pancakes for that signature swirl. Set aside while you whip up the batter!

Step 3: Mix the Pancake Batter

In one bowl, whisk together all your dry ingredients—almond flour, arrowroot, baking soda, baking powder, salt, and cinnamon. In another, blend the eggs, coconut milk, maple syrup, lemon juice, vanilla, and your slightly cooled coconut oil or ghee. Once smooth, gradually add the dry to the wet, whisking until you get a thick, silky batter that’s not too runny.

Step 4: Cook and Swirl

Heat up your griddle or large skillet over medium—just a touch of coconut oil works wonders for easy flipping. Cut a tiny corner off your swirl bag for precise piping. Ladle about 1/4 cup batter per pancake onto the griddle. When the edges are dry and bubbles rise, pipe the cinnamon swirl right onto each pancake. Flip gently, cooking for another minute or so, and keep your eyes out to avoid burning the filling.

Step 5: Serve and Glaze

As you finish each batch, stack the warm pancakes on a plate and spoon or drizzle over that decadent maple glaze. Every stack of Cinnamon Roll Pancakes {Paleo, GF} deserves a moment in the spotlight before it disappears!

How to Serve Cinnamon Roll Pancakes {Paleo, GF}

Garnishes

The glaze alone makes these pancakes irresistible, but don’t stop there! Try a sprinkle of chopped pecans or walnuts for crunch, a dusting of extra cinnamon, or a swirl of coconut whipped cream on top for brunch-party flair. Sliced bananas or berries add vibrant color and a touch of freshness.

Side Dishes

Cinnamon Roll Pancakes {Paleo, GF} shine alongside savory basics like crispy bacon, turkey sausage, or scrambled eggs. For something lighter, serve with a side of fresh fruit salad or a tangy Greek-style coconut yogurt to balance all the cozy sweetness.

Creative Ways to Present

Stack pancakes high with each swirl showing, or go mini by making silver dollar pancakes and threading them onto skewers for a playful breakfast platter. For special occasions, drizzle glaze between each layer for a true cinnamon-roll-cake effect that will wow any crowd.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Cinnamon Roll Pancakes {Paleo, GF}, let them cool completely before stacking with parchment between each one. Seal in an airtight container in the fridge for up to 4 days—perfect for a quick weekday breakfast treat!

Freezing

To freeze, arrange the pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag with parchment between each one. They’ll keep their texture and flavor for about 2 months—just remember to store the glaze separately.

Reheating

Reheat pancakes from the fridge on a skillet over low heat until warmed through, or stick them in a toaster for crispy edges. For frozen pancakes, thaw briefly and then warm the same way. Gently warm any leftover glaze and drizzle just before serving for that signature gooey finish.

FAQs

Can I make Cinnamon Roll Pancakes {Paleo, GF} without eggs?

Eggs help give these pancakes structure and fluff, but you can try a flax egg or commercial egg substitute—just know the texture may be a bit denser but still delicious!

Is there a nut-free alternative to almond flour?

You can experiment with finely ground sunflower seed flour as a nut-free swap, though the flavor and color may change slightly. Test a small batch first to be sure you love the taste.

Can I use honey instead of maple syrup?

Absolutely! Honey will add a slightly different sweetness and change the flavor profile, but it will still work beautifully in both the batter and the glaze for Cinnamon Roll Pancakes {Paleo, GF}.

How do I make the cinnamon swirl dairy-free?

If you need to skip ghee, swap in softened coconut oil for the swirl. The result will be almost as rich and still 100 percent dairy-free.

What’s the best way to keep pancakes warm for a crowd?

Place cooked pancakes on a baking sheet in an oven set to 200°F while you cook the rest. They’ll stay warm and soft until you’re ready to serve up your Cinnamon Roll Pancakes {Paleo, GF} feast!

Final Thoughts

If you ask me, these Cinnamon Roll Pancakes {Paleo, GF} bring unforgettable brunch vibes right to your kitchen—without any of the fuss. Whether shared with family or enjoyed as a treat-yourself moment, they’ll turn any breakfast into something worth celebrating. Give them a try, and prepare to fall in love with every gooey, swirled bite!

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