These Cinnamon Roll Pancakes combine fluffy pancakes with the sweet, sticky goodness of cinnamon rolls. They’re drizzled with cream cheese icing for that extra treat!
What’s not to love? It’s like breakfast and dessert all rolled into one delicious bite! I like to make these on special mornings—who wouldn’t want a little sweetness to start the day?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. You can substitute with whole wheat flour for a nuttier flavor or gluten-free flour if you’re avoiding gluten.
Granulated Sugar: It sweetens the pancakes. If you prefer a lower-calorie option, consider using a sugar substitute like stevia or coconut sugar.
Brown Sugar: It gives that signature cinnamon roll flavor. If you’re out, you can use white sugar mixed with a bit of molasses as a quick substitute.
Cream Cheese: Essential for the icing; it adds richness. If you’re looking for a lighter option, Greek yogurt can be a nice alternative, offering creaminess without as many calories.
Butter: Unsalted butter adds flavor and moisture. You can use vegetable oil or coconut oil if you want a dairy-free version.
How Can I Get Perfectly Swirled Pancakes?
Creating the perfect cinnamon swirl in your pancakes adds a lovely touch. Here’s how to do it:
- After pouring the pancake batter onto the skillet, use a spoon to create a small swirl of the cinnamon mixture right on top.
- Use the back of the spoon to gently swirl it into the batter. Be careful not to overmix—the swirl should be visible.
- Cook until bubbles appear on the surface and the edges start to firm up before flipping. This way, the swirl stays intact and looks beautiful!
Warm up the skillet and make sure it’s not too hot to prevent burning the outside before the inside cooks. Gentle cooking yields light, fluffy pancakes!
How to Make Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Optional for Serving:
- Whipped cream
- Cinnamon powder
- Maple syrup
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and cook, so you’ll be enjoying your homemade cinnamon roll pancakes in no time! Allow an extra 5 minutes for making the cream cheese icing.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This simple step ensures your pancakes will be fluffy and delicious!
2. Combine Wet Ingredients:
In another bowl, mix the milk, egg, melted butter, and vanilla extract until everything is well combined. Make sure your melted butter isn’t too hot to avoid cooking the egg!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or whisk until just combined. It’s okay if the batter is a bit lumpy — overmixing can make your pancakes tough.
4. Prepare the Cinnamon Swirl:
In a small bowl, combine the brown sugar and cinnamon. Add in the melted butter and stir until you get a smooth, thick paste. This is what will make your pancakes taste like a cinnamon roll!
5. Heat the Skillet:
Put a non-stick skillet or griddle on medium heat. Lightly grease it with a bit of butter or cooking spray. You want it hot enough that a drop of water flicked onto it dances and evaporates!
6. Cook the Pancakes:
For each pancake, pour a small ladleful of batter onto the skillet to form a circle. Quickly add a swirl of the cinnamon mixture on top, and then gently swirl it into the batter with a spoon.
7. Flipping Time:
Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges looking set. Carefully flip them over and cook for another 1-2 minutes until they’re golden brown.
8. Keeping Pancakes Warm:
As you finish each pancake, remove them from the skillet and keep warm on a plate while you repeat the process with the remaining batter and cinnamon swirl.
9. Make the Cream Cheese Icing:
In a medium bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and creamy. If it’s too thick, add a little more milk until you reach the desired drizzle consistency.
10. Serve and Enjoy:
Stack the pancakes on a plate, generously drizzle the cream cheese icing over them, and add a dollop of whipped cream if you like. For a fun finish, sprinkle some cinnamon powder on top and serve with maple syrup on the side!
Now, dig in and enjoy your fluffy, cinnamon-spiced pancakes with that irresistible cream cheese glaze! Happy cooking!
Can I Use Buttermilk Instead of Milk?
Absolutely! Buttermilk will add a nice tang and make your pancakes extra fluffy. Just replace the milk in the recipe with an equal amount of buttermilk for delicious results.
Can I Make These Pancakes Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains a binding agent like xanthan gum if it’s not already included in the blend.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! To freeze, place parchment paper between pancakes to prevent sticking, and store in a freezer bag. They’ll keep well for up to 2 months.
Can I Make the Cinnamon Swirl Ahead of Time?
Yes, you can make the cinnamon swirl mixture in advance! Just mix it up and store it in the fridge for up to a day. Remember to let it come to room temperature before swirling it into the pancakes for easier handling.
