Description

Delight in these Cinnamon Roll Pancakes, a perfect breakfast treat combining fluffy pancakes with a rich cinnamon swirl and a luscious cream cheese glaze. These pancakes offer the comforting flavors of a classic cinnamon roll in a quicker, skillet-cooked form, making breakfast indulgently sweet and satisfying.

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 the cinnamon swirl: In a bowl, whisk together the melted butter, brown sugar, cinnamon, and a pinch of salt until smooth. Transfer this mixture to a squeeze bottle or a zip-top bag with a small corner cut off for piping.
Whisk dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix thoroughly to blend the leavening agents evenly.
Whisk wet ingredients: In a separate bowl, beat the eggs, whole milk (or buttermilk), melted butter, and vanilla extract until fully combined and slightly frothy.
Combine batter: Gently pour the wet ingredients into the dry ingredients and stir until just mixed, leaving some small lumps. Let the batter rest for 5 to 10 minutes to enhance fluffiness.
Preheat pan: Heat a griddle or skillet over medium heat (approximately 350°F). Lightly grease the surface with butter or oil to prevent sticking.
Cook pancakes – first side: Using a 1/4 cup measure, pour batter onto the hot griddle. Immediately pipe the cinnamon swirl in a tight spiral from the center outward on each pancake to create the classic cinnamon roll effect.
Cook pancakes – bubbles and edges: Let the pancakes cook for 2 to 3 minutes until bubbles form on the surface and the edges look set and slightly dry.
Flip pancakes: Carefully flip each pancake and cook the other side for 1 to 2 minutes more until golden brown and cooked through.
Make the cream cheese glaze: In a mixing bowl, beat the softened cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing until the glaze reaches a thick but drizzling consistency.
Serve: Stack the warm cinnamon roll pancakes and generously drizzle the cream cheese glaze on top. Serve immediately for a decadent breakfast experience.

Notes

Using buttermilk instead of whole milk will add a subtle tang and extra fluffiness to the pancakes.
If you don’t have a squeeze bottle, a zip-top bag with a small corner cut off works perfectly for piping the cinnamon mixture.
Adjust the thickness of the glaze with more or less milk depending on your preference for drizzling.
These pancakes are best enjoyed fresh but can be stored refrigerated and reheated gently.
For extra flavor, add a pinch of nutmeg to the cinnamon swirl mixture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: cinnamon roll pancakes, fluffy pancakes, cinnamon swirl pancakes, cream cheese glaze, breakfast recipe