Fluffy Cinnamon Pancakes (Vegan)

Ingredients

• 125 gplain flour
• 2 tsp (about 5 g)ground cinnamon
• 1 tbsp (about 12 g)baking powder
• 1/2 tsp (about 3 g)salt
• 3 tbsp (45 ml)maple syrup or another liquid sweetener
• 180 mlroom-temperature water
• To tastevegan butter or olive oil
• To tastefresh fruit of your choice
• To tastemaple syrup or another liquid sweetener
• To tastechopped walnuts or other nuts or seeds

Instructions

1. 1

   Mix the liquids

   Stir the maple syrup and water together.

2. 2

   Whisk the dry ingredients

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

3. 3

   Combine the mixtures

   As you stir with a spoon or spatula, pour the liquid mixture into the dry ingredients.

4. 4

   Mix the batter

   Stir just until no dry flour remains; avoid overmixing, and don't worry about a few lumps. The batter will be very thick.

5. 5

   Cook the pancakes

   Heat a non-stick pan or skillet over medium heat and melt in some vegan butter once it is hot. Scoop in some batter and carefully spread it across the pan. Cook for 2–3 minutes over medium heat, until the edges begin to dry and the underside is golden brown. Flip and cook the other side; the baking powder will help the pancake puff up as it cooks.

6. 6

   Cook remaining batter

   Take the pancake off the heat and transfer it to a plate. Repeat with the rest of the batter.

7. 7

   Add toppings

   Stack the pancakes and serve with your chosen toppings and syrup.

What are vegan cinnamon pancakes?

Pancakes are a familiar American-style breakfast, cooked as individual rounds on a hot pan and often served in a stack. This version keeps the batter plant-based, using water and maple syrup rather than dairy or eggs.

Cinnamon gives the pancakes a warm, lightly spiced flavour, while baking powder helps them rise. The recipe keeps the ingredient list simple and leaves the fruit, nuts and extra syrup up to you.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 3g protein, 36g carbs, 1g fat.

The flour and maple syrup provide most of the carbohydrates, while the recipe contains little fat unless you use more vegan butter or olive oil for cooking or add nuts. The listed nutrition is 158 kcal per serving, with 3 g protein, 36 g carbohydrates and 1 g fat. For a more balanced plate, serve the stack with fresh fruit and a modest portion of nuts or seeds.

The key ingredients

Flour and water: these form the base of the batter. Measure the flour carefully and use room-temperature water as specified.

Baking powder: this is what helps the pancakes puff up as they cook. Whisk it thoroughly with the other dry ingredients so it is distributed through the batter.

Maple syrup and cinnamon: syrup sweetens the batter, while cinnamon brings its characteristic flavour. You can use another liquid sweetener in place of the maple syrup.

Keep the batter thick

Minimal mixing: stir only until the dry flour disappears. A few lumps are fine, and mixing for longer can make the pancakes less tender.

Thick consistency: the batter is meant to be very thick, so spread each scoop carefully in the pan rather than expecting it to flow into a neat round by itself.

Watch the edges and underside

Ready to flip: after 2–3 minutes over medium heat, look for the edges to start drying. Check underneath for a golden-brown surface before turning the pancake.

Second side: cook until the other side is done, letting the pancake puff as it heats. Keep the pan at medium heat so the outside has time to colour without rushing.

Cook in batches

Pan heat: let the non-stick pan get hot before adding the vegan butter. If the butter is already in the pan, keep an eye on it as you prepare each pancake.

Batch rhythm: transfer each cooked pancake to a plate, then repeat with the remaining batter. The recipe allows 30 minutes in total, including preparation and cooking.

Choose your toppings

Fruit: fresh fruit adds colour and a juicy contrast to the soft pancakes. Use whichever kind you have chosen.

Crunch and sweetness: chopped walnuts or other nuts or seeds add a crunchy finish; a further drizzle of maple syrup or another liquid sweetener makes the stack sweeter.

Serving the stack

Serve the pancakes stacked while warm, with fruit, nuts or seeds and syrup to suit your taste. They can make a simple breakfast or brunch, or be enjoyed as a snack.

Recipe notes & tips

• Use room-temperature water as listed for the batter.
• Whisk the dry ingredients thoroughly before adding the liquids.
• Stop mixing as soon as the dry flour has disappeared.
• Spread each thick scoop carefully in the pan.
• Check that the underside is golden brown before flipping.
• Add the toppings just before serving.

Variations

• Change the sweetener: use another liquid sweetener in place of maple syrup in the batter.
• Add fresh fruit: top the stack with your choice of fruit for a juicy finish.
• Try different nuts: swap the walnuts for another chopped nut.
• Use seeds: sprinkle your chosen seeds over the pancakes for crunch.
• Adjust the cinnamon: use a little less or more cinnamon to suit your taste.

Common mistakes to avoid

• Overmixing the batter: it can affect the texture; stop once no dry flour remains, even if there are lumps.
• Expecting a thin batter: this mixture is very thick, so spread each scoop carefully in the pan.
• Flipping too soon: wait until the edges begin to dry and check for a golden-brown underside.
• Using a pan that is not hot: heat the non-stick pan over medium heat before adding the vegan butter.
• Cooking on high heat: keep the pan at medium so the pancake can cook through as it browns.

How to store

Store leftover pancakes in a covered container in the fridge and eat within 2 days. Reheat in a pan over a gentle heat until warmed through, or use a microwave; add toppings when serving.

Frequently asked questions