5 from 21 votes
Vegan Cinnamon Streusel Pancakes Coffee Cake Pancakes
These Vegan Cinnamon Streusel Pancakes combine soft, cinnamon-spiced pancake batter with a crumbly streusel topping for a coffee cake-inspired breakfast. The pancakes are made using non-dairy milk and vinegar for tenderness, and the streusel adds a sweet, cinnamon aroma and crisp texture. Cookie cutters can be used for fun shapes if desired.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Calories:
525 kcal
Course:
Breakfast
Cuisine:
American, Vegan
Ingredients
Pancakes
Dry:
- 1 cup flour (I use all purpose for soft pancakes), see Notes for glutenfree
- 1.75 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp sugar
Wet:
- 1 cup non-dairy milk
- 1/2 tsp vanilla extract
- 1/2 tsp vinegar
- 1 tbsp neutral cooking oil generic cooking oil
Streusel:
- 2 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tbsp oil or melted vegan butter
Instructions
- In a bowl, whisk the dry ingredients for pancakes until well combined.
- In another small bowl, mix 3/4 cup non dairy milk, vanilla and vinegar. Add to the dry. Add oil and mix. Add more milk 2 tbsp at a time. Depending on the flours you will need 2 to 6 tbsp more. Whisk to make a pancake batter that is not too stiff and also not too thin.
- Mix the flour, sugar,salt and cinnamon for the streusel in a bowl. Add oil and mix to make a crumbly mixture.
- Heat a skillet over medium heat. Brush oil. If making regular pancakes: Pour batter on the hot skillet. Top with some streusel. Cover the pan and cook for 3 to 4 mins. Then flip and cook for another 2 mins.
- If making cookie cutter pancakes, Once the skillet is hot, place the cookie cutters on the skillet. Spray oil on the cutter. Pour pancake batter to reach a 1/3 to 1/2 of the height of the cookie cutter. Then sprinkle streusel. Cover the pan with a lid and reduce the heat to medium-low. Cook for 5 to 7 minutes, then flip the pancake with the cookie cutter and cook for 2 mins. Remove from pan. Let cool for a minute then carefully loosen the cookie cutter.
- Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!
Cup of Yum
Notes
- For gluten-free pancakes, use a suitable gluten-free pancake mix for both batter and streusel.
- Large cookie cutters (3.5 to 4.5 inches) work best when shaping pancakes; be careful when handling hot cutters with a spatula.
- Adjust the amount of milk in the batter by adding 2 tablespoons at a time until the desired consistency is achieved.
- Nutrition information is calculated per serving assuming half the batter is used, as pancake sizes can vary.
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
83g
(28%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Sodium
603mg
(25%)
Potassium
508mg
(11%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Calcium
385mg
(39%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 603mg | 25% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Calcium | 385mg | 39% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.