Description
Cinnamon Roll Pancakes combine the fluffy goodness of pancakes with the sweet, gooey swirl of a cinnamon roll. Topped with a luscious cream cheese glaze, they’re the ultimate breakfast treat!
Ingredients
Units
Scale
For the Pancakes:
- 1 1/2 cups (190 g) all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300 ml) milk
- 1 large egg
- 3 tablespoons (45 g) unsalted butter, melted
For the Cinnamon Swirl:
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 cup (50 g) brown sugar, packed
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze:
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Cinnamon Swirl:
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer to a small zip-top bag or piping bag. Set aside.
2. Make the Pancake Batter:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay).
3. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or nonstick spray.
- Pour 1/4 cup of pancake batter onto the skillet. Once bubbles start to form (about 1–2 minutes), snip the corner of the zip-top bag and pipe a swirl of the cinnamon mixture onto the pancake.
- Flip the pancake and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter.
4. Make the Cream Cheese Glaze:
- In a small bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed for a drizzling consistency.
5. Serve:
- Stack the pancakes on plates and drizzle generously with the cream cheese glaze. Serve warm and enjoy!
Notes
- If the cinnamon swirl hardens in the bag, microwave it for a few seconds to soften.
- To prevent the cinnamon swirl from leaking, avoid swirling too close to the pancake edges.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the microwave or toaster.