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Cinnamon Roll Pancakes

Fluffy pancakes infused with the delightful sweetness of cinnamon rolls, drizzled with a creamy glaze for a perfect breakfast treat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, Brunch Recipe, cinnamon roll, creamy glaze, Pancakes
Servings: 4 pancakes
Calories: 350kcal

Ingredients

For the Pancake Batter

  • 190 g all-purpose flour
  • 15 g baking powder
  • 1 g baking soda
  • 5 g salt
  • 12 g granulated sugar
  • 360 ml buttermilk (or mix milk and lemon juice/vinegar and let sit for 5 minutes)
  • 1 large egg lightly beaten
  • 45 g unsalted butter melted and slightly cooled
  • 5 ml vanilla extract

For the Cinnamon Swirl

  • 60 g unsalted butter softened
  • 55 g packed brown sugar
  • 10 g ground cinnamon

For the Cream Cheese Glaze

  • 113 g cream cheese softened
  • 60 g unsalted butter softened
  • 190 g powdered sugar
  • 30-60 ml milk (or heavy cream)
  • 2.5 ml vanilla extract
  • a pinch salt

Instructions

Preparation of Cinnamon Swirl

  • In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well with a fork until the paste is smooth. Set aside.

Making the Pancake Batter

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
  • Pour the wet mixture into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Let the batter rest for 5-10 minutes.

Cooking the Pancakes

  • Preheat a lightly oiled griddle or non-stick skillet over medium heat (around 175°C).
  • Pour 60 ml of pancake batter onto the hot griddle for each pancake. Immediately drizzle the cinnamon swirl mixture over the top.
  • Cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the cooked pancakes and keep warm in a preheated oven (95°C) while cooking the remaining pancakes.

Making the Cream Cheese Glaze

  • In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.

Serving

  • Stack the warm cinnamon roll pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve immediately.

Notes

For added flavor, mix chocolate chips or nuts into the batter. If saving leftovers, store in an airtight container and reheat before serving.