Cinnamon Roll Pancakes
Fluffy pancakes swirled with cinnamon sugar and topped with a creamy vanilla glaze, creating a delightful twist on classic cinnamon rolls perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, softened (for swirl)
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- In a separate small bowl, combine brown sugar, cinnamon, and softened butter to create the cinnamon swirl mixture.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour approximately 1/4 cup of batter onto the griddle for each pancake.
- Quickly drop a spoonful of the cinnamon swirl mixture in the center of each pancake and use a toothpick or knife to swirl it through the batter gently.
- Cook until bubbles appear on the surface and edges look set, about 2-3 minutes; flip and cook for another 2 minutes or until golden brown.
- For the glaze, beat together powdered sugar, cream cheese, milk, and vanilla extract until smooth.
- Serve pancakes warm drizzled generously with the vanilla cream cheese glaze.
Notes
For extra indulgence, top with chopped nuts or a dollop of whipped cream. These pancakes pair wonderfully with fresh berries or maple syrup.