Description
Soft and fluffy pancakes swirled with a buttery cinnamon filling and topped with a smooth cream cheese glaze. These Cinnamon Roll Pancakes deliver all the cozy flavors of a classic cinnamon roll without the wait for rising dough, making them perfect for a special weekend breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (for cinnamon swirl)
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 to 3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- In a small bowl, stir together 1/4 cup melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or zip-top bag with the corner snipped and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Pour about 1/4 cup batter onto the skillet for each pancake.
- When bubbles begin to form on the surface, pipe a swirl of the cinnamon mixture onto each pancake.
- Cook until the bottom is golden brown, then carefully flip and cook for another 1 to 2 minutes until cooked through.
- Repeat with remaining batter.
- For the glaze, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
- Drizzle glaze over warm pancakes and serve immediately.
Notes
- Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.
- For stronger spice flavor, add a pinch of nutmeg or pumpkin spice to the filling.
- Use reduced-fat cream cheese and milk for a lighter glaze option.
- Store pancakes and glaze separately in the refrigerator for up to 3 days.
- Freeze pancakes without glaze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 2 pancakes
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg
