These cinnamon roll banana pancakes are a dreamy breakfast twist—fluffy banana pancakes swirled with cinnamon sugar and drizzled with icing. They’re made with simple plant-based ingredients and come together in under 30 minutes!
Equipment
- Mixing bowls
- Fork or whisk
- Pastry bag (or zip-top bag with corner cut off)
- Non-stick skillet
- Spatula
Ingredients
Pancake Batter
- 1 cup milk (regular or plant-based) - We used Planet Oat's Unsweetened Vanilla Almond Milk in this recipe. Thank you for sponsoring this recipe!
- 1 overripe banana, mashed
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten-free all-purpose flour
If gluten-free, use King Arthur Measure-for-Measure. Don't substitute almond or coconut flour.
Cinnamon Swirl
- 4 tablespoon softened butter (regular or plant-based)
- ¼ cup brown sugar or coconut sugar
- 3 teaspoon cinnamon
Cream Cheese Icing (optional)
- 2 oz cream cheese (regular or plant-based)
- 2 tablespoon melted butter (regular or plant-based)
- ½ cup powdered sugar
Instructions
- Make the Pancake Batter
Mash the banana in a large bowl. Stir in milk, maple syrup, baking powder, and vanilla. Mix in the flour until a smooth batter forms. - Make the Cinnamon Swirl
In a small bowl, mix softened butter, brown sugar, and cinnamon. Spoon into a piping or zip-top bag and set aside. - Make the Icing (Optional)
Whisk together cream cheese, melted butter, and powdered sugar. If too thick to drizzle, microwave for 10–15 seconds. - Cook the Pancakes
Heat a greased skillet over medium-low heat. Add 2–3 tablespoons of batter per pancake. Snip the tip off the swirl bag and carefully draw a spiral on each pancake. Cook until bubbles form, flip, and cook another 1–2 minutes until golden. - Serve
Drizzle with icing or maple syrup and enjoy!
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes! Just use a gluten-free all-purpose flour blend like King Arthur Measure for Measure. Avoid using almond or coconut flour, as they don’t behave the same way in this recipe.
Can I make these pancakes vegan?
Definitely! Just use plant-based milk, vegan butter, and dairy-free cream cheese. The recipe was tested both ways and turns out delicious either way.
Can I make these without bananas?
Yes! Click here for our cinnamon roll pancake recipe without bananas!
Cinnamon Roll Banana Pancakes
These Cinnamon Roll Banana Pancakes combine the cozy flavors of cinnamon rolls with the fluffy, sweet goodness of banana pancakes—no refined sugar, dairy, or eggs required! They're quick to make, naturally sweetened, and perfect for a weekend brunch or weekday breakfast. This easy, family-friendly vegan pancake recipe features a swirl of cinnamon and a drizzle of icing for that classic cinnamon roll vibe in a healthy stack.
Ingredients
Cinnamon Roll Banana Pancake Batter
- 1 cup milk regular or plant-based
- 1 overripe mashed banana
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Swirl
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- ¼ cup brown sugar or coconut sugar
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Cinnamon Roll Banana Pancakes
- In a large mixing bowl, mash your overripe banana with a fork. Then, mix in the milk, maple syrup, baking powder, and vanilla. Add the flour and mix until a pancake batter forms.
- In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, sugar together. Spoon the cinnamon swirl mixture into a pastry bag and set aside until ready to use.
- Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside. Alternatively, you may drizzle these with maple syrup!
- Bring a skillet with a sliver of butter to medium-low heat. You can also just spray your skillet with olive oil or avocado oil spray. Once the oil or butter sizzles, spoon in about 2-3 tablespoons of the pancake batter. Carefully cut off the tip of the bag containing the cinnamon swirl mixture. Hold the tip upright so that the contents don't begin to drizzle out. Carefully use the bag to draw a spiral of the cinnamon sugar swirl mixture in the center of each pancake (I have a video of this on my instagram page).
- Continue to cook the pancakes until bubbles form on the tops, and then flip. Cook for another minute or two until the pancakes are golden browned on each side.
- Before serving the pancakes, drizzle them with maple syrup or cream cheese icing. If the icing is too thick to drizzle , you can microwave it for 15 seconds.
Video
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 176mgPotassium: 101mgFiber: 1gSugar: 14gVitamin A: 279IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was!
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