Description
Delight in these fluffy Cinnamon Roll Pancakes featuring a warm cinnamon-sugar swirl and topped with a luscious cream cheese glaze. This easy-to-make breakfast treat combines the comforting flavors of cinnamon rolls and pancakes into one stackable comfort food, perfect for a weekend brunch or special occasion.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Filling
- 3 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk (adjust to desired consistency)
Instructions
- Prepare the Cinnamon Filling: In a small bowl, thoroughly mix the melted butter, light brown sugar, and cinnamon until well combined and smooth. Set this cinnamon filling aside for swirling into the pancakes.
- Make the Pancake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine and help keep the batter tender.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour approximately 1/4 cup of batter for each pancake onto the skillet. Immediately spoon about 1 tablespoon of the prepared cinnamon filling onto each pancake and swirl it in a circular motion to create the cinnamon roll effect. Cook the pancakes until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown and cooked through.
- Make the Cream Cheese Glaze: In a medium bowl, beat softened cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating well until fully combined. Gradually add milk one tablespoon at a time, mixing until the glaze becomes smooth, slightly thick but pourable.
- Serve: Stack the warm cinnamon swirl pancakes on a plate. Drizzle generously with the cream cheese glaze. Optionally, sprinkle with a dash of cinnamon or chopped nuts for added texture and garnish before serving.
Notes
- Use fresh buttermilk for tanginess and tender pancakes; regular milk with a splash of lemon juice can substitute if needed.
- The cinnamon filling can be adjusted for sweetness and cinnamon strength based on preference.
- Ensure the cream cheese and butter are softened to avoid lumps in the glaze.
- Cook pancakes on medium heat to prevent burning while allowing even cooking.
- For a dairy-free option, substitute buttermilk, butter, and cream cheese with plant-based alternatives.
