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Cinnamon Roll Pancakes

Course Breakfast


  • 1 box Gluten-Free Pancake Mix I used Bob's Red Mill brand

Cinnamon Swirl Filling

  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 4 tbsp dairy-free butter melted
  • tsp salt

Drizzle Topping

  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1 - 2 tbsp dairy-free milk


  • Mix together pancake mix according to package instructions and set aside.
  • Place all cinnamon swirl ingredients in a small bowl and mix well. Then place in a Ziploc bag and cut a corner off. Set aside.
  • Mix the drizzle topping ingredients in a small bowl and set aside.
  • Heat your griddle or skillet to medium low. Once preheated, spray with cooking spray. Add about ½ cup of the pancake batter to the skillet. Wait until bubbles start to form and then create a swirl pattern in the center of the pancake with the cinnamon filling. Be careful not to get it too close to the edge. With a spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
  • Wipe out the pan each time and repeat with the remaining batter.
  • Once your pancake stack is ready, drizzle with topping, and serve warm.


Cinnamon swirl filling and drizzle topping are originally from Eating Gluten and Dairy Free. You can also do this recipe with waffles, as featured on her blog!