Cinnamon Roll Pancakes
There’s nothing quite like waking up to the sweet, comforting aroma of cinnamon rolls. Now imagine all that flavor swirling inside fluffy, golden pancakes. Cinnamon Roll Pancakes take your classic breakfast favorite and give it a fun twist that’s perfect for weekend mornings, special occasions, or whenever you want to treat yourself.
Servings 4
Calories 350kcal
Cost $5–$7
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk whole or 2%
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- ¼ cup unsalted butter melted
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry and gently stir just until combined. The batter will be slightly lumpy, and that’s perfect — don’t overmix or your pancakes could turn tough.
- To make the cinnamon swirl, mix the melted butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable. Set it aside while you heat your skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about ¼ cup of pancake batter onto the skillet for each pancake. Immediately drizzle about 1 tablespoon of the cinnamon swirl mixture onto the batter. Use a toothpick, skewer, or the back of a spoon to gently swirl the cinnamon sugar through the pancake batter, creating a marbled effect.
- Cook the pancakes for 2 to 3 minutes on the first side, until bubbles start to form on the surface and the edges look set. Carefully flip and cook for another 1 to 2 minutes on the other side, until golden brown and cooked through.
- While the pancakes cook, prepare the cream cheese glaze. Beat the softened cream cheese with powdered sugar, milk, and vanilla until smooth and creamy. Adjust the consistency with a little more milk if it’s too thick, or powdered sugar if it’s too thin.
- Serve the pancakes warm, stacked high and generously drizzled with the cream cheese glaze. You can add fresh fruit or chopped nuts on top if you like. Dig in immediately for the best experience.
Notes
Start with room temperature ingredients for the smoothest batter. Cold milk or eggs can make it harder to mix evenly, which affects pancake fluffiness.
Don’t overmix the batter. Stir just until the dry ingredients are moistened to keep your pancakes tender and soft.
Use a non-stick skillet or a well-seasoned griddle to prevent sticking, and keep the heat moderate. Too high and the outside burns before the inside cooks through.
Swirling the cinnamon sugar gently is key. Use a light hand with the toothpick or spoon to create pretty swirls without fully mixing the cinnamon sugar in, which keeps that signature cinnamon roll look and taste.