Mini Sopapilla Pancakes

Last weekend, I decided to make the mini cinnamon pancakes. I was sure that pancakes and cinnamon would make me happy.

I knew I wanted them to be vegan, and although I was tempted to make gluten-free versions, I really wanted something fluffy and familiar. This idea was thrown out. There’s only so much I can do to accommodate you in the pancake department. Breakfast is a serious matter.

These cakes are heavenly. The cakes are soft, fluffy, and golden brown. They have a thick, light batter.

As I kept my stack warm, I noticed that each time I opened the oven door, I was hit by a strong cinnamon scent. It reminded me of a sopapilla. I realized that these were not your ordinary cinnamon pancakes. They are sweet, fluffy, and doughy, just like sopapillas. They beg to be drenched in maple syrup or honey! ).

What is a Sopapilla?

Have you ever tried a Sopapilla before? You’re missing out. We’re all familiar with the version that is made of a cinnamon-infused buttery pastry dough, which gets fried until it puffs up and becomes hollow. Then, it is topped with honey and powdered sugar. Swoon! This version is thought to have originated in New Mexico more than 200 years ago. Native American frybread, the Spanish language, and culture influenced it.

Chile, Argentina, and Uruguay are all popular regions in Latin America, and sopapillas are also popular. Both sweet and savory varieties are available.

These pancakes are PHENOMENAL. These pancakes are some of my favorites to date.

These would be perfect for brunch or entertaining, as guests can easily grab one or two and pair them with something more substantial. These would be great for kids, as they are minis and can be eaten with your hands. Not that I’ve tried anything…

If you want a sopapilla but you don’t have anyone else to cook for, then this is the perfect solution. These little cinnamon pancakes are so fluffy and delicious that they can satisfy any Mexican dessert craving. They’re topped with honey + butter (or maple syrup).

You need to be aware that these pancakes are:

Take less than 30 minutes to complete.

You will need one bowl, a measuring cup, and a whisk.

Have eight ingredients.

It tastes just like a sopapilla.

These cinnamon buns are light and fluffy with a strong cinnamon flavor.

Perfect with a cup of hot coffee.

What else do you need? Start pancaking today!


  • Use whole-wheat pastry or all-purpose flour. Whole-wheat pastry (or all-purpose flour)
  • Sugar 1 heaping tablespoon
  • Baking powder: 1 scant Tablespoon
  • One pinch of salt
  • 1/4 tsp of ground cinnamon
  • You can also use soy, coconut, or almond milk instead.
  • Use more butter for the topping.
  • 1 1/2 tsp pure vanilla extract


  • In a large bowl, whisk the dry ingredients.
  • Pour the milk into a large liquid measuring glass. Add vanilla and butter melted and whisk.
  • Add wet and dry ingredients, whisking gently until combined. Don’t worry if there are small lumps – don’t mix too much.
  • While you heat your grill on medium-low, let it sit for 5 minutes. It should be warm but not scream hot.
  • When the mixture is hot, lightly spray a non-stick spray on a griddle pan or frying pan and then scoop out a scant 1/4 cup. The original recipe states that it should make ten pancakes. Flip pancakes when bubbles appear at the top. This should take 2-3 minutes. Cook the other side for 2 minutes more.
  • Place the roasted vegetables on a large platter and warm them in an oven set to 200 degrees F (93 C).
  • Add vegan butter and cinnamon sugar to the top, then drizzle warm maple syrup or honey. Honey was what I had, and it gave it a real sopapilla feel. To keep them vegan, use agave or Maple syrup.
  • Keep leftovers fresh in the refrigerator or freezer. These are best eaten fresh.

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