Description
These Cinnamon Roll Pancakes bring together the best of both worlds—soft, fluffy pancakes swirled with a buttery cinnamon filling and topped with a sweet cream cheese glaze. Perfect for a special breakfast or brunch!
Ingredients
For the Pancakes:
- 1 1/2 cups (190g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240ml) milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup (60g) butter, melted
- 1/3 cup (70g) brown sugar, packed
- 1 tsp cinnamon
- 1 tbsp flour
For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- 2 tbsp butter, melted
- 1/2 cup (60g) powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk (adjust for consistency)
Instructions
Step 1: Make the Cinnamon Swirl
In a small bowl, mix melted butter, brown sugar, cinnamon, and flour until smooth.
Transfer to a piping bag or ziplock bag and set aside.
Step 2: Make the Pancake Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Gently mix wet ingredients into dry ingredients until just combined. Do not overmix!
Step 3: Cook the Pancakes
Heat a nonstick pan or griddle over medium-low heat and lightly grease with butter.
Pour ¼ cup batter onto the pan.
Snip the tip of the cinnamon swirl bag and pipe a spiral on top of the batter.
Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes.
Step 4: Make the Cream Cheese Glaze
In a small bowl, whisk together cream cheese, melted butter, powdered sugar, vanilla, and milk until smooth.
Step 5: Serve & Enjoy
Stack pancakes and drizzle with cream cheese glaze.
Serve warm and enjoy!
Notes
- No Piping Bag? Use a spoon to drizzle the cinnamon swirl.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
- Make It Healthier: Use whole wheat flour and Greek yogurt instead of cream cheese.