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Cinnamon Roll Pancakes

Breakfast cinnamon roll pancakes with honey dipper on wicker placemat
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The ultimate breakfast mashup! Get the fluffy tenderness of a buttermilk pancake with the gooey, warm cinnamon swirl of a cinnamon roll. Topped with a dreamy cream cheese glaze, this is the perfect impressive-but-easy treat for a lazy weekend brunch.

Ingredients

Scale

For the Cinnamon Swirl:

  • ⅓ cup butter, melted
  • ¾ cup packed light brown sugar
  • 1 Tbsp ground cinnamon

For the Pancakes:

  • 1 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 Tbsp vegetable oil

For the Cream Cheese Glaze:

  • 4 Tbsp butter
  • 2 oz cream cheese, softened
  • 1 ¼ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon until a thick paste forms. Spoon this into the corner of a small zip-top bag and set aside.
  2. Mix the Pancake Batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the egg with the milk and oil. Pour the wet ingredients into the dry and stir just until combined. A few lumps are okay!
  3. Prepare the Glaze: Gently melt the butter and softened cream cheese in the microwave (about 30 seconds). Whisk until completely smooth. Stir in the powdered sugar and vanilla until you have a pourable glaze.
  4. Cook the Pancakes: Heat a large non-stick skillet over LOW heat. Lightly spray with oil. Pour about ½ cup of batter for each pancake. Snip a tiny corner from the filling bag and pipe a spiral onto the raw batter.
  5. Flip with Confidence: Cook for 2-3 minutes, until bubbles form and the edges look set. Carefully flip and cook for another 1-2 minutes until golden brown.
  6. Serve and Enjoy: Stack the warm pancakes, drizzle generously with the cream cheese glaze, and serve immediately!

Notes

  • Serving Suggestion: These pancakes are amazing on their own, but a side of crispy bacon and a good cup of coffee makes for a perfect meal.
  • Top Tip: The key to success is low heat! If your pan is too hot, the cinnamon sugar will burn before the pancake cooks through. Be patient.
  • Storage: Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm them in the microwave for 30-45 seconds or in a toaster oven until heated through. They freeze beautifully, too! Just stack them with parchment paper in between.

Find it online: https://recipesh.com/cinnamon-roll-pancakes/