If you love the sweet, warm flavors of cinnamon rolls and the fluffiness of pancakes, this recipe for Cinnamon Roll Pancakes is the perfect combination!
These light and fluffy pancakes feature a cinnamon swirl that mimics the gooey filling of a cinnamon roll, and they’re topped with a rich and creamy cream cheese glaze. Perfect for breakfast or brunch, these pancakes will make any morning feel special.
A Fun and Sweet Twist on Pancakes
These Cinnamon Roll Pancakes bring together two beloved breakfast treats in one delicious dish. The cinnamon-sugar swirl melts into the pancake as it cooks, and the cream cheese glaze takes them to the next level of indulgence. Let’s get started on making this sweet and satisfying breakfast!
Ingredients:
Pancake Batter:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk
Directions:
- Prepare the pancake batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix.
- Prepare the cinnamon swirl: In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Transfer the mixture to a piping bag or a small plastic bag with the corner snipped off to easily drizzle the swirl.
- Cook the pancakes: Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Once bubbles begin to form on the surface, drizzle the cinnamon swirl mixture onto each pancake in a spiral pattern.
- Flip and cook: Carefully flip the pancakes once the bubbles start to pop and the edges look set. Cook for an additional 1-2 minutes until the pancakes are golden brown and cooked through. Repeat with the remaining batter.
- Make the cream cheese glaze: In a bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Add more milk if needed to reach your desired consistency.
- Serve: Stack the pancakes on a plate and drizzle the cream cheese glaze over the top. Serve hot and enjoy!
