Cinnamon Roll Pancakes

Course: Breakfast

Cuisine: American

Keyword: cinnamon pancakes, cinnamon roll pancakes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: pancakes

Calories: 229kcal

Author: Erin Parker

A twist on the brunch classic, these Cinnamon Roll Pancakes with cinnamon-sugar swirls & are topped with a cream cheese glaze! So delicious!

Print Recipe

Equipment

Ingredients

Cinnamon Sugar Swirl

5 tablespoons salted butter , melted and cooled slightly
8 tablespoons brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze

4 oz. cream cheese , softened
½ cup powdered sugar
¼ cup whole milk
1 teaspoon vanilla extract

Pancake Recipe

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups whole milk
2 eggs
1 teaspoon vanilla extract
3 tablespoons neutral oil , like vegetable or canola oil

Instructions

Make the Cinnamon Sugar Swirl

Stir together the melted 5 tablespoons salted butter, 8 tablespoons brown sugar and 1 tablespoon ground cinnamon in a bowl.
Transfer the mixture to a plastic bag or a piping bag, and set aside.

Make the Cream Cheese Glaze

Combine the softened 4 oz. cream cheese, ½ cup powdered sugar, ¼ cup whole milk and 1 teaspoon vanilla extract in the base of a blender or mix in a bowl by hand. It is a bit thick, so using a blender or food processor can help.
Set aside until it’s time to serve your pancakes.

Make the Pancakes

In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt.
In a small bowl, whisk together the 1 ½ cups whole milk, 2 eggs, 1 teaspoon vanilla extract and 3 tablespoons neutral oil until not streaks remain.
Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes, some lumps are fine.
Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat, approximately 325°F. Brush the pan with melted butter or unflavored cooking spray.
Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
Snip a small corner off the piping/plastic bag, and swirl the cinnamon-sugar mixture on top of the pancakes. Cover with another tablespoon of the pancake batter. (Doing this step will ensure the cinnamon-sugar mixture stays inside your pancake.)
When several bubbles have formed on the surface, flip the pancakes, and cook through.
Wipe down the skillet between pancakes with a wet towel or cloth, and rebutter it each time.
Repeat until all of the pancakes have been made.
Stack the pancakes onto plates and serve with the cream cheese glaze.
If you've tried this recipe, come back and let us now how it was in the comments or ratings!

Notes

Here are a few tips to making the best pancakes at home:

Mix the wet and dry ingredients separately. It’s important to get the eggs incorporated into the other wet ingredients so you don’t have stray bits of egg white in your pancakes. Also, this will help you not overmix the batter once combined and will ensure that the red color is consistent throughout your pancakes.
Don’t overmix the pancake batter! Lumps are OK—we just want the ingredients just incorporated.
Wipe off the pan between rounds of pancakes, then brush it with butter or oil before making more. This will prevent any cinnamon-sugar that’s seeped out of the pancakes from burning in the skillet and making the rest of your pancakes bitter.

To freeze these pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition