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Cinnamon Roll Pancakes
Chloe Coscarelli's Cinnamon Roll Pancakes + Banana Doughnuts with Maple Glaze
Nathan Congleton / TODAY
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Can't decide between cinnamon rolls and pancakes for breakfast? Now you don't have to! Warm cinnamon and brown sugar get swirled into fluffy pancakes for the ultimate morning mash-up.


    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon sea salt
    • 1 cup almond milk
    • 2 tablespoons maple syrup
    • 3 tablespoons vegan margarine, or refined coconut oil, at room temperature
    • 5 tablespoons light brown sugar
    • 2 teaspoons ground cinnamon
    • Vegetable oil, for greasing
  • Glaze

    • 2 cups powdered sugar
    • 1/4 cup water


1. In a large bowl, whisk together the flour, baking powder and salt.

2. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.

3. Add the wet ingredient to the dry and whisk to combine. Do not overmix.

4. In a small bowl, mix together the margarine, brown sugar and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.

5. Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1/4 cup of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.

6. When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.

7. Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.

8. In a small bowl, combine the powdered sugar and water and whisk until smooth.

9. Drizzle the pancakes with the glaze and serve.

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A sweet breakfast: Chloe Coscarelli makes cinnamon roll pancakes and more

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