Description
These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the rich, sweet swirls of cinnamon and brown sugar, topped with a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch, they offer the comforting flavors of cinnamon rolls in an easy-to-make pancake form.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk (or buttermilk)
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
Cinnamon Swirl
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- Pinch salt (optional)
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare Cinnamon Swirl: Whisk together 1/2 cup melted unsalted butter, 3/4 cup light brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt until smooth. Transfer this mixture into a squeeze bottle or a zip-top bag with a small corner snipped for easy piping.
- Whisk Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix well to distribute the leavening agents evenly.
- Whisk Wet Ingredients: In a separate bowl, beat together 2 large eggs, 1 3/4 cups whole milk or buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon pure vanilla extract until combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes light and fluffy. Let the batter rest for 5 to 10 minutes.
- Preheat Griddle: Heat a griddle or large skillet over medium heat until it reaches about 350°F (175°C). Lightly grease with butter or cooking spray.
- Cook Pancakes with Swirl: Scoop 1/4 cup of batter for each pancake onto the griddle. Immediately pipe the cinnamon swirl mixture on top in a tight spiral pattern, starting from the center and moving outward.
- Cook Side One: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes, until the second side is golden brown and cooked through.
- Make Cream Cheese Glaze: In a bowl, beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk, mixing until the glaze reaches a smooth, drizzling consistency.
- Serve: Stack the warm pancakes on plates and generously drizzle with the cream cheese glaze. Serve immediately for best texture and flavor.
Notes
- Use buttermilk instead of whole milk for a tangier flavor and lighter texture.
- If you don’t have a squeeze bottle, use a zip-top plastic bag with a tiny corner cut for the cinnamon swirl.
- Adjust the thickness of the glaze by adding more or less milk as needed.
- Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.
- For extra cinnamon flavor, add a pinch of cinnamon to the pancake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Cinnamon Roll Pancakes, Cinnamon Swirl Pancakes, Cream Cheese Glaze, Breakfast Pancakes, Fluffy Pancakes, Sweet Breakfast
