Description
Discover the perfect weekend breakfast with these Cinnamon Roll Pancakes that combine the fluffiness of pancakes with the sweet, spicy cinnamon swirl and rich cream cheese glaze of classic cinnamon rolls.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–4 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix thoroughly with a fork until a smooth paste forms. Set this mixture aside to use later in the pancakes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, mix the buttermilk (or milk/lemon juice mixture), egg, melted butter, and vanilla extract until blended well.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing to keep the batter light and fluffy. Let the batter rest for 5 to 10 minutes to improve texture.
- Heat a lightly oiled griddle or non-stick skillet over medium heat, about 350°F (175°C), ensuring an even cooking temperature for perfect pancakes.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Immediately drizzle a generous spiral of the cinnamon swirl mixture over the top of each pancake to create the cinnamon roll effect.
- Cook each pancake for 2 to 3 minutes on one side, or until bubbles start forming on the surface and the edges look set. Flip and cook the other side for another 2 to 3 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F (95°C) while you finish cooking the remaining pancakes.
- Using an electric mixer, beat the softened cream cheese and butter in a large bowl until smooth and creamy without any lumps.
- Gradually add the powdered sugar to the cream cheese mixture, one cup at a time, beating well after each addition for a smooth glaze.
- Add milk or heavy cream one tablespoon at a time, mixing until the glaze reaches a drizzling consistency. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Stack the warm cinnamon roll pancakes on plates and generously drizzle with the cream cheese glaze. Serve immediately while warm for the best flavor and texture experience.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg