Giant Pumpkin Cinnamon Roll Pancake (vegan, refined sugar free)
Why make a stack of pancakes when you can make one giant one? This oven-baked giant pumpkin pancake takes all the cozy flavors of a pumpkin cinnamon roll and all the ease of a pancake and combines them into a single, swirled, skillet-sized masterpiece. They are so soft, fluffy, and perfectly spiced.
This giant pumpkin cinnamon roll pancake is vegan, refined sugar free, and baked instead of flipped — so there’s no standing over the stove, no guessing when to flip, and no pancake batter splattered everywhere. As a busy mom, this saves so much time and I can do other things while it is baking.
Pull it out of the oven, drizzle with maple syrup, and slice it like a pie. This makes for such a cozy fall breakfast! The kids loved it!
Why This Recipe Works
Oven-baked means foolproof. Instead of cooking individual pancakes on the stovetop, this batter goes straight into a skillet and into the oven. No flipping, no burnt edges, no babysitting — just pour, swirl, and bake.
A simple vegan buttermilk keeps it fluffy. Combining non-dairy milk with apple cider vinegar creates a quick vegan “buttermilk” that reacts with the baking powder for a light, tender texture, just like a traditional buttermilk pancake.
The cinnamon swirl makes it feel special. A quick mix of vegan butter, coconut sugar, cinnamon, and pumpkin puree gets piped right into the batter before baking, creating that classic cinnamon-roll swirl.
Tips for the Best Results
- Don’t overmix the batter. Stir just until the dry streaks disappear — overmixing leads to a denser, tougher pancake.
- Let the batter rest. That 8–10 minute rest genuinely makes a difference in texture, so don’t skip it.
- Use an oven-safe skillet. Cast iron works beautifully here too and gives the edges a slightly crisp bite.
- Check for doneness at 10 minutes. Ovens vary, so start checking a couple minutes early to avoid overbaking.
This giant pumpkin cinnamon roll pancake makes breakfast feel special without a lot of extra effort. It’s the perfect way to welcome in fall and enjoy those cozy flavors. If you make this, make sure to tag @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Giant Pumpkin Cinnamon Roll Pancake (vegan, refined sugar free)
Ingredients
- 1 cup soy milk (or any non-dairy milk)
- 1 Tbsp apple cider vinegar
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp coconut sugar (or brown sugar)
- 1 1/4 cup all-purpose flour
- 1 1/2 - 2 tsp pumpkin pie spice (use less if you prefer a milder spice flavor)
- 2 tsp baking powder
- 1/4 tsp sea salt
cinnamon swirl
- 2 Tbsp vegan butter, partially melted
- 2 Tbsp coconut sugar (or brown sugar)
- 1 tsp cinnamon
- 1 Tbsp pumpkin puree
Instructions
- Preheat oven to 350 degrees F.
- In a liquid measuring cup, add the milk and apple cider vinegar. Stir and set aside for 5 minutes. This is your vegan “buttermilk”.
- In a large mixing bowl, add the flour, pumpkin pie spice, baking powder, and salt. Whisk until well combined.
- In a medium bowl, add the soy milk mixture, pumpkin puree, vanilla extract, and coconut sugar. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t over mix. Let the batter rest for 8-10 minutes to allow the flour absorb the liquid.
- Make the cinnamon swirl by adding all the ingredients into a small bowl. Mix until well combined. Place into a piping bag or ziplock bag.
- Grease an oven-safe skillet and pour in the batter. Snip a small corner off the cinnamon swirl bag and pipe a swirl pattern into the batter.
- Bake for 12 minutes or until a toothpick inserted in the middle comes out clean. Transfer onto a plate and top it with some butter and a drizzle of maple syrup. Enjoy!
