Description
Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with a delicious cinnamon-sugar swirl and a smooth cream cheese glaze, perfect for a cozy breakfast or brunch treat that tastes like a warm cinnamon roll in pancake form.
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter (melted)
- â…“ cup packed brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 2 oz cream cheese (softened)
- ¼ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract thoroughly. Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to ensure light, fluffy pancakes.
- Make the Cinnamon Swirl: In a small bowl, combine the melted unsalted butter, packed brown sugar, and ground cinnamon. Mix until smooth and pour into a zip-top bag or piping bag. Snip off a small corner for easy piping during cooking.
- Prepare the Cream Cheese Glaze: In another bowl, whisk the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Set the glaze aside at room temperature for drizzling later.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour ¼ cup of pancake batter onto the hot surface for each pancake. Wait until bubbles form on the surface, then pipe a spiral of the cinnamon mixture onto each pancake. Cook for an additional 1 to 2 minutes until the cinnamon swirl melts and the batter firms up.
- Flip Pancakes: Carefully flip each pancake using a spatula and cook the other side until golden brown and cooked through, about 1 to 2 more minutes. Wipe the skillet clean between batches if necessary to prevent burning or residue buildup.
- Serve: Transfer pancakes to a serving plate and drizzle generously with the cream cheese glaze for a sweet, tangy finish. Serve warm and enjoy immediately.
Notes
- If the cinnamon swirl mixture begins to harden, gently reheat it to soften before piping again.
- For easier cleanup, place a baking sheet under a wire rack and drizzle the pancakes with glaze there to catch any drips.
- You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
- Ensure the cream cheese is softened for a smooth glaze texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 14g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
