Description

These Cinnamon Roll Pancakes combine the best of two beloved breakfasts—fluffy pancakes swirled with a rich cinnamon-sugar filling and topped with a luscious cream cheese glaze. Perfectly light and tender pancakes are cooked on a griddle with a cinnamon swirl piped inside, giving every bite the warm, sweet flavor of cinnamon rolls without the baking hassle.

Ingredients

Scale

Pancake Batter

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups whole milk or buttermilk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract

Cinnamon Swirl

1/2 cup unsalted butter, melted
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
Pinch salt (optional)

Cream Cheese Glaze

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
2–3 tablespoons milk

Instructions

Prepare the cinnamon swirl: In a bowl, whisk together the melted butter, brown sugar, ground cinnamon, and a pinch of salt until smooth and well combined. Transfer this mixture to a squeeze bottle or a zip-top bag and snip off a small corner for piping.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt ensuring they are evenly combined.
Mix wet ingredients: In a separate bowl, whisk the eggs, whole milk (or buttermilk), melted butter, and vanilla extract until smooth and fully combined.
Combine the batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be slightly lumpy. Let it rest for 5 to 10 minutes to thicken slightly.
Preheat griddle or skillet: Set your griddle or large skillet to medium heat, about 350°F (175°C). Lightly grease the surface with butter or non-stick spray to prevent sticking.
Cook pancakes with cinnamon swirl: Scoop about 1/4 cup of batter onto the griddle for each pancake. Immediately pipe the cinnamon swirl onto the batter in a tight spiral starting from the center and working outward.
Cook first side: Let the pancakes cook for 2 to 3 minutes until bubbles begin to form on the surface and the edges start to set.
Flip pancakes: Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through.
Prepare the cream cheese glaze: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and 2-3 tablespoons of milk, mixing until the glaze reaches a drizzling consistency.
Serve: Stack the warm pancakes and generously drizzle with the cream cheese glaze. Serve immediately for the best flavor and texture.

Notes

Using buttermilk instead of whole milk will add a slight tang and make the pancakes more tender.
The cinnamon swirl can be prepared ahead and stored in the fridge for up to 2 days in an airtight container.
If you don’t have a squeeze bottle, a zip-top bag with a small corner cut off works well for piping the cinnamon swirl.
Adjust the thickness of the glaze by adding more or less milk until your desired consistency is reached.
Serve with extra butter and maple syrup if desired, though the glaze provides plenty of sweetness.
Ensure the griddle is hot enough before cooking to prevent the pancakes from sticking and achieve a golden crust.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Cinnamon Roll Pancakes, Cinnamon Swirl Pancakes, Cream Cheese Glaze Pancakes, Easy Breakfast, Pancake Recipe