Cinnamon Roll Pancakes are fluffy and sweet, bringing together the best of both breakfast worlds! With a swirly cinnamon filling and a drizzle of cream cheese icing, they look and taste amazing.
These pancakes are like a hug on a plate! I love to stack them high and share with family over Sunday brunch. They never last long—everyone wants seconds for sure! 🥞❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your pancake batter. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had great results with it!
Baking Powder: Essential for fluffiness! Be sure it’s fresh for the best results. You can substitute with a mix of baking soda (1/2 tsp) and vinegar (1 tsp) if needed.
Milk: Regular milk works well, but non-dairy alternatives like almond or oat milk are great for dairy-free pancakes. Just use the same amount!
Cinnamon: Ground cinnamon adds that cozy flavor. Want to mix it up? Try nutmeg or apple pie spice for a different twist!
Cream Cheese: Softened cream cheese is the star of the glaze. For a lighter option, you can swap in Greek yogurt or mascarpone cheese for a tasty alternative.
How Do I Get the Perfect Swirl in My Pancakes?
The cinnamon swirl is what makes these pancakes special! To achieve that perfect spiral, follow these tips:
- Make sure your pancake batter is thick enough to hold the swirl; if it feels too runny, add a bit more flour.
- When piping the cinnamon mixture, start from the center and work your way out. This creates a beautiful spiral.
- After piping, use a toothpick to swirl gently without mixing the batter too much. You want to see those swirls!
Practice makes perfect, so don’t worry if your first few pancakes aren’t flawless! They’ll still taste delicious.
Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Optional:
- Maple syrup for serving
How Much Time Will You Need?
This delightful recipe will take about 20-25 minutes in total. You’ll spend approximately 10 minutes gathering ingredients and mixing, with another 10-15 minutes for cooking the pancakes and making the glaze. It’s a quick and satisfying breakfast you can whip up on a cozy weekend morning!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, mix together the milk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Remember, it’s okay to have some small lumps; don’t overmix, or your pancakes may turn out tough!
2. Make the Cinnamon Swirl:
In a small bowl, blend the melted butter, brown sugar, and ground cinnamon until well mixed. Then, transfer this mixture to a zip-top bag and snip off a tiny corner to turn it into a piping bag. This makes creating the swirl super easy!
3. Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter or cooking spray. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Quickly pipe a spiral of the cinnamon mixture onto the wet batter. Using a toothpick or knife, gently swirl the cinnamon into the batter to create a nice marbled effect.
4. Flip and Cook Well:
Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Carefully flip those pancakes and cook for another 2 minutes, or until the other side is golden brown and cooked through. Keep repeating this process with the remaining batter and cinnamon mixture.
5. Make the Cream Cheese Glaze:
While the pancakes are cooking, it’s time to whip up the cream cheese glaze! In a mixing bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until nice and smooth. If it’s too thick, feel free to add a little more milk to achieve the desired drizzle consistency.
6. Serve and Enjoy:
Once you’ve cooked all your pancakes, stack them high on a plate. Drizzle the warm cream cheese glaze generously over the top and add a splash of maple syrup if you like. Serve warm, and enjoy every delicious bite of these cinnamon roll pancakes!
These pancakes are not just breakfast; they’re a delightful treat that everyone will love! Soft, fluffy, and bursting with cinnamon goodness, they’re sure to become a family favorite!
Can I Make This Pancake Batter Ahead of Time?
Yes, you can prep the batter in advance! Mix the dry ingredients and store them in an airtight container. Then, mix the wet ingredients separately and refrigerate them. Combine right before you’re ready to cook for the freshest pancakes!
How to Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, you can use a microwave or toaster oven. For the best texture, reheat on low in the toaster oven until warm!
Can I Swap the Cream Cheese for Something Else in the Glaze?
Absolutely! If you’re looking for a lighter option, Greek yogurt or mascarpone cheese can provide a similar creaminess. Just mix with powdered sugar, milk, and vanilla to taste!
What Can I Serve with These Pancakes?
These pancakes are delicious on their own, but you can also serve them with fresh fruit, whipped cream, or a drizzle of nut butter for an extra special touch. Maple syrup is always a classic favorite too!
