Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes combine the best of fluffy pancakes and gooey cinnamon rolls, featuring a swirled cinnamon filling and a rich cream cheese glaze. Perfect for a decadent breakfast or brunch!
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Piping bag or ziplock bag for cinnamon swirl
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter melted
- 1/4 cup brown sugar for cinnamon swirl
- 1 tbsp ground cinnamon for cinnamon swirl
- 2 tbsp unsalted butter melted, for cinnamon swirl
- 2 oz cream cheese softened, for glaze
- 1/2 cup powdered sugar for glaze
- 1/2 tsp vanilla extract for glaze
- 2 tbsp milk for glaze
Instructions
- In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Add the milk, egg, and melted butter, whisking until just combined. Do not overmix.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter for the cinnamon swirl. Transfer to a piping bag or ziplock bag and set aside.
- Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of pancake batter onto the griddle and immediately pipe a cinnamon swirl onto the batter.
- Cook until bubbles form on the surface and the edges begin to set, about 2 minutes. Flip and cook for another 1-2 minutes.
- Repeat with the remaining batter and cinnamon swirl mixture.
- For the glaze, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Drizzle the glaze over warm pancakes before serving.
Notes
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Customization: Add chopped pecans or drizzle with maple syrup for extra flavor.
- Serving Tip: Serve warm with extra cinnamon drizzle for a true cinnamon roll experience.