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Gluten Free Cinnabon Pancakes

  • Author: Lisa Keys
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x


Best pancakes ever gluten-free or not



1-tablespoon sugar, divided

2 teaspoons cinnamon

1 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix

1 large egg, lightly beaten

1 tablespoon melted butter

¾ milk

½ teaspoon vanilla

1-teaspoon water





  1. In small bowl, combine 1 teaspoon of sugar with cinnamon; set aside.
  2. Whisk remaining sugar and baking mix together in a medium bowl. Add egg, butter, milk and vanilla; blend well.
  3. Let batter rest for 10 minutes, so baking mix fully hydrates and batter thickens.
  4. Scoop out a level 1/4th cup of batter and place in a small bowl. Add water and reserved cinnamon-sugar mixture; blend well. Push cinnamon batter through a fine sieve to smooth out any lumps; transfer to a piping bag fitted with a small round tip.  
  5. Preheat a greased griddle. Spoon batter onto the griddle spreading with the back of the spoon into even circles. Pipe spirals of cinnamon batter on top of each pancake.
  6. Cook pancakes until edges look dry and the top is no longer glossy. They should be golden brown.
  7. Flip pancakes and cook another minute or until cooked through.
  8. Serve with your favorite toppings or try the cream cheese icing syrup in the Notes


Cream Cheese Icing Syrup: in a small saucepan over low heat whisk ¼ cup of butter 2 ounces of softened cream cheese and 2 tablespoons real maple syrup until melted and blended and warmed through. 

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: quick breads
  • Method: stovetop
  • Cuisine: American

Keywords: pancakes, gluten-free, cinnabun, king arthur flour, breakfast, spirals