Description
These Cinnamon Roll Pancakes bring together the best of two breakfast favorites—fluffy pancakes infused with a gooey cinnamon swirl and drizzled with a rich cream cheese glaze. Perfect for weekend brunches or special occasions, this recipe is easy to make and guaranteed to impress!
Ingredients
Scale
For the Pancake Batter:
- 1 ½ cups all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
For the Cinnamon Swirl:
- ¼ cup dark brown sugar
- ½ tbsp ground cinnamon
- 2 tbsp melted butter
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (adjust for desired consistency)
Instructions
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Prepare the Pancake Batter:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
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Make the Cinnamon Swirl:
- In a small bowl, combine melted butter, brown sugar, and cinnamon.
- Transfer the mixture to a piping bag or squeeze bottle for easy swirling.
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Cook the Pancakes:
- Heat a non-stick griddle or frying pan over medium-low heat and grease with butter or cooking spray.
- Pour ¼ cup of batter onto the pan for each pancake.
- Once small bubbles form on the surface, pipe a cinnamon swirl onto each pancake, starting from the center and spiraling outward.
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Flip and Cook Until Golden:
- Flip the pancakes after 2-3 minutes and cook for another minute until golden brown.
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Make the Cream Cheese Glaze:
- In a bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
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Serve and Enjoy:
- Drizzle the warm pancakes with the cream cheese glaze.
- Serve immediately and enjoy the gooey, cinnamon-infused goodness!
Notes
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- For a stronger cinnamon flavor, increase the brown sugar in the swirl.
- If you don’t have a piping bag, use a Ziploc bag with the tip cut off for the swirl.
Nutrition
- Calories: ~320 per pancake
- Fat: 12g
- Carbohydrates: 42g
- Protein: 6g
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