Description
Delight in these fluffy Cinnamon Roll Pancakes that combine the warm, comforting flavors of cinnamon rolls with the ease and fluffiness of classic pancakes. Swirled with a cinnamon-sugar filling and topped with a smooth cream cheese glaze, these pancakes are a perfect indulgent breakfast treat that takes only 30 minutes to make and serves 8.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Filling
- 3 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–4 tablespoons milk (adjust to desired consistency)
Instructions
- Prepare the Cinnamon Filling: In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon until fully blended. Set this sweet cinnamon mixture aside for swirling into the pancakes.
- Make the Pancake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently just until combined; some lumps are perfectly fine to keep pancakes tender.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Immediately add about 1 tablespoon of the prepared cinnamon filling in a circular swirl on top of each pancake to mimic cinnamon roll layers. Cook until bubbles appear on the surface and edges set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Make the Cream Cheese Glaze: In a medium bowl, beat softened cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until mixture is smooth and fully incorporated. Slowly add milk one tablespoon at a time, beating until the glaze reaches a pourable, smooth consistency.
- Serve: Stack the warm cinnamon roll pancakes on plates, and generously drizzle with cream cheese glaze. Optionally, sprinkle with a little extra cinnamon or chopped nuts to enhance flavor and texture before serving. Enjoy immediately for best taste and fluffiness.
Notes
- Use buttermilk or a buttermilk substitute for the best pancake texture.
- Adjust milk in the glaze to get the preferred thickness.
- Keep cooked pancakes warm in a low oven if making a large batch.
- For an extra indulgent touch, add chopped nuts or raisins to the cinnamon filling.
- Non-stick skillet or griddle with medium heat ensures even cooking and beautiful pancake texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
