Blueberry Cinnamon Bun Pancakes

Every year at this time I can’t believe that it’s already here. The holly jolly most festive day of the year is tomorrow!! In my family, we open gifts first thing in the morning. Then after we’re done opening the presents left by Santa, it’ll be time for breakfast. If you don’t have Christmas morning breakfast planned, I highly recommend our BLUEBERRY CINNAMON BUN PANCAKES. These pancakes have all the spicy goodness of a traditional cinnamon bun– Cinnamon, nutmeg, and ginger with the added treat of fresh blueberries. Plus the classic topping of white icing!! Yuuumm! Not sure if I like the fluffy blueberry filled cinnamon pancakes more or if the icing is my favorite. Guess, that’s why whoever created the idea of an iced cinnamon bun paired them together. Perfection for sure. The best thing about these pancakes is they are vegan! Your sweet tooth dream comes true without any dairy or eggs. So, let’s get cooking! Oh, but before you go to gather the simple ingredients for these fluffy cinnamony pancakes–  we at The Bunnies Patch want to wish you and yours a very Merry Christmas and blessings for the new year. Hope you’ll join us again next week for our next featured meal. 



  • 1 cup flour
  • 2 Tablespoons sugar
  • 1 Tablespoons baking powder
  • ½ teaspoon salt
  • 1 cup plant milk (we prefer oat or almond)
  • 1 Tablespoon white vinegar
  • 2 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup fresh blueberries


  • Sift together in a mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  • In a separate mixing bowl, stir together milk, vinegar, maple and vanilla extracts.
  • Pour the milk mixture into the dry ingredients and mix until just combined.
  • Fold in blueberries.
  • Let the batter rest for 10-20 minutes.
  • Cook and enjoy!



  • 2 cups powdered sugar + more if needed
  • 2 Tablespoon milk of choice + more if needed (We used soy milk)


  • In a small mixing bowl, whisk the powdered sugar and milk together until a thick icing forms. You want it to be thick but still pourable. If you feel you need more sugar and/or milk add the milk and powdered sugar 1 teaspoon at a time until you have desired consistency. 
  • When the pancakes are done and ready to serve, pour as much icing as you’d like over the top. 
  • Enjoy!

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