Description
Fluffy, sweet, and packed with a rich cinnamon swirl—these Cinnamon Roll Pancakes taste just like your favorite cinnamon rolls! Topped with a creamy glaze, they are the perfect weekend brunch idea.
Ingredients
Scale
For the Pancake Batter:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 teaspoon cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk (adjust for consistency)
Instructions
1. Make the Pancake Batter
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, vanilla extract, and melted butter.
- Gradually combine the wet and dry ingredients, stirring until just mixed.
2. Prepare the Cinnamon Swirl
- Mix melted butter, brown sugar, and cinnamon in a small bowl.
- Pour into a small piping bag or a ziplock bag with the tip cut off.
3. Cook the Pancakes
- Heat a skillet over medium heat and grease lightly.
- Pour ¼ cup batter onto the skillet.
- Pipe a cinnamon swirl onto the pancake.
- Cook until bubbles form, then flip and cook another 1-2 minutes.
4. Make the Cream Cheese Glaze
- Beat cream cheese until smooth.
- Mix in powdered sugar, vanilla, and milk until smooth.
- Drizzle over warm pancakes.
Notes
Don’t overmix the batter – it should be slightly lumpy.
✔ Pipe the cinnamon swirl carefully to prevent spreading.
✔ Cook on medium heat to avoid burning the sugar.
✔ Let pancakes rest a minute before stacking to keep them fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes