Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine fluffy pancakes with a sweet cinnamon swirl.They are topped with a rich cream cheese glaze.This easy breakfast recipe is ready in about 30 minutes.
Ingredients
Pancake Batter
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
Cinnamon Swirl
- 1/3 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 –4 tablespoons milk or cream
For Cooking
- Butter or nonstick cooking spray
Instructions
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth to create the swirl filling. Transfer to a squeeze bottle or zip bag and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cinnamon.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Pipe a spiral of cinnamon filling on top of each pancake.
- Cook until bubbles form, then flip carefully and cook until golden and caramelized.
- For the glaze, beat cream cheese until smooth. Add powdered sugar and vanilla, then whisk in milk until pourable.
- Stack the warm Cinnamon Roll Pancakes and drizzle with the cream cheese glaze before serving.
Notes
These pancakes taste amazing served with fresh fruit, maple syrup, or extra cream cheese glaze. For an extra cinnamon roll flavor, sprinkle a little cinnamon sugar on top before serving.