Vegan Pumpkin Spiced Cinnamon Roll Pancakes
Pumpkin spiced cinnamon roll pancakes… with cream cheese icing drizzle… Surely this is what they serve for Sunday brunch in Heaven.
So, a little back story on these: Before I became a vegan, I used to make some incredibly delicious cinnamon roll pancakes. They were fluffy stacks of goodness swirled with rings of caramelized sugar, drizzled with buttery cream cheese glaze. I had totally forgotten about them until my friend started reminiscing about them and asked me if I could veganize them. After a couple of failed attempts, this beautiful creation was born:
These just might be even better than I remembered. The addition of pumpkin and spices really takes it up a notch. The fluffy, pumpkin-y pancakes with the contrasting texture of the crispy, caramelized sugar. Oh, yes.
A few tips for making these pancakes:
Pipe the swirl on at the last possible moment before flipping the pancake. If you let the swirl sit on the pancake while it’s still cooking it will melt and run all over the place, then you won’t get the cool swirl effect.
I highly recommend using a silicone coated spatula for these babies. The sugar caramelizes and sticks to the spatula when you transfer the pancake to the serving dish… And it’s much easier to clean if the surface of the spatula is non-stick.
I also highly recommend giving your griddle or pan a quick wipe down after making each pancake, just to avoid getting any burnt sugar in your food. Because that probably wouldn’t taste so great.
Alright, enough chatter. Let’s get to that recipe! Remember to tag me on Instagram if you make these, @bitchy_baker or use #BitchyBaker
Vegan Pumpkin Spiced Cinnamon Roll Pancakes with Cream Cheese Icing
Yield: 8 small pancakes
Approximate Time: 35 minutes
1/4 cup + 3 tablespoons dark brown sugar
3 tablespoons vegan butter, melted (see note)
1 tablespoon ground cinnamon
2 ounces (1/4 cup) vegan cream cheese
4 tablespoons vegan butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 cup pumpkin puree
1 tablespoon canola or vegetable oil
3 tablespoons dark brown sugar
1 1/2 cups soy milk (or another plant milk)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1.) For the swirl: stir brown sugar, melted butter, and cinnamon together until combined. Transfer to a piping bag. You can also use a Ziploc bag, just cut a small hole in the corner of the bag and use it like a piping bag. Set the bag upside down in a cup until ready to use.
2.) For the icing: melt the butter and cream cheese together in a small sauce pan. Whisk in the powdered sugar and vanilla. You can adjust the thickness with some plant milk if you would like a runnier glaze.
3.) For the pancakes: Whisk the flour, baking powder, salt, pumpkin pie spice, and cinnamon together in a bowl until combined. In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, plant milk, apple cider vinegar and vanilla extract. Pour the flour mixture into the wet mixture. Stir until just combined, don’t over-mix. A few lumps are okay.
4.) Cook the pancakes: Heat your griddle or non-stick pan over medium low. Grease well with vegan butter or non-stick spray. Ladle out 1/4 cup of batter for each pancake. Allow to cook for about 2 minutes. Once the pancake is almost completely cooked through and the edges begin to become somewhat matte, use your piping bag or Ziploc bag to pipe your swirl onto the pancake. Flip carefully, cook for a minute on the other side. Repeat until you have used all of the batter.
5.) Serve with cream cheese icing drizzled over. You can also serve these with maple syrup if you would prefer. Enjoy!
Note: I recommend using a vegan stick butter such as Miyoko’s or Earth Balance Sticks. I advise against using a vegan margarine or spreadable vegan butters as they have a higher water content and will make the swirl mixture too runny to pipe.