Cinnamon Roll Pancakes Recipe

Introduction

Cinnamon Roll Pancakes combine the warm, sweet flavors of a cinnamon roll with the fluffy texture of pancakes. These delightful breakfast treats are swirled with cinnamon sugar and topped with a creamy glaze, perfect for a cozy morning.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• ¼ cup melted butter (for cinnamon swirl)
• 1 tablespoon ground cinnamon
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla (for glaze)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir until smooth, being careful not to overmix.
2. Step 2: In a small bowl, mix the brown sugar, ¼ cup melted butter, and cinnamon until thick and well combined. Transfer this mixture into a piping bag or a resealable plastic bag with a small corner cut off.
3. Step 3: Heat a greased nonstick skillet over medium-low heat. Pour ¼ cup of the pancake batter onto the skillet, then pipe a spiral of the cinnamon sugar mixture on top of the batter. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.
4. Step 4: To make the glaze, whisk together the softened cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.
5. Step 5: Stack the cooked pancakes on a plate and drizzle generously with the cream cheese glaze. Serve warm and enjoy.

Tips & Variations

• Use a piping bag to create a neater cinnamon swirl; if unavailable, a spoon can also work with gentle spreading.
• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Try adding chopped nuts like pecans to the cinnamon swirl for a crunchy texture.
• For a dairy-free version, substitute buttermilk with almond milk plus a teaspoon of lemon juice and use dairy-free cream cheese in the glaze.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a skillet over low heat to retain moisture. The glaze is best applied fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Give it a gentle stir before cooking, but avoid overmixing to keep the pancakes fluffy.

What if I don’t have buttermilk?

Simply use regular milk with 1 tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes to curdle before using as a buttermilk substitute.

Cinnamon Roll Pancakes Recipe

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★★★★★

4.9 from 121 reviews

Delight in these decadent Cinnamon Roll Pancakes that combine fluffy buttermilk pancakes with a sweet cinnamon swirl and a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch, this recipe delivers the warm flavors of a classic cinnamon roll in a quick, easy-to-make pancake form.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Cinnamon Swirl

• ½ cup brown sugar
• ¼ cup melted butter
• 1 tablespoon ground cinnamon

Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Make Pancake Batter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until combined. Add the buttermilk, eggs, melted butter, and vanilla extract, stirring gently until the batter is smooth but not overmixed to ensure fluffy pancakes.
2. Prepare Cinnamon Swirl: In a separate bowl, mix the brown sugar, melted butter, and ground cinnamon until the mixture becomes thick and spreadable. Transfer this cinnamon filling into a piping bag for easy swirling on the pancakes.
3. Cook Pancakes: Heat a greased nonstick skillet over medium-low heat. Pour about ¼ cup of batter onto the skillet to form each pancake. Immediately pipe a spiral of the cinnamon mixture over the batter. Cook until bubbles form on the surface and the edges look set, then carefully flip and cook the other side until golden brown.
4. Make Glaze: In a mixing bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy, perfect for drizzling.
5. Serve: Stack the warm pancakes on plates and generously drizzle the cream cheese glaze over the top. Serve immediately to enjoy the best flavors and texture.

Notes

• For best results, use fresh buttermilk to enhance the tangy flavor of the pancakes.
• Be careful not to overmix the batter to keep the pancakes light and fluffy.
• If you don’t have a piping bag, use a zip-top bag with a small corner cut off to pipe the cinnamon swirl.
• Adjust the heat of your skillet as needed to prevent burning while ensuring the pancakes cook through.
• Leftover pancakes can be refrigerated and reheated in a skillet or microwave.

Keywords: Cinnamon Roll Pancakes, Breakfast, Pancakes with cinnamon swirl, Cream cheese glaze, Buttermilk pancakes