Cinnamon Roll Pancakes

For the Pancakes:
4 cup all purpose flour
8 tsp baking powder
2 tsp salt
4 c milk
4 Tbsp vegetable oil
4 large eggs, lightly beaten

For Cinnamon Filling:
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 Tbsp ground cinnamon

For Cream Cheese Glaze:
1/2 cup butter
4 oz cream cheese
1 1/2 cup powdered sugar
1 tsp vanilla


For Pancakes mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle to exactly 325 degrees. You don’t want these to cook to quickly, and you won’t want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese will fill. Place pancake on plate and cover with cream cheese glaze.

For the Cinnamon Filling mix the three ingredients together. Place in a disposable piping bag or zip lock bag and snip off the end.

For the Cream Cheese Glaze, in a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powedered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

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