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Cinnamon Roll Pancakes Recipe

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3.8 from 12 reviews

These Cinnamon Roll Pancakes combine the best of two breakfast favorites: fluffy pancakes swirled with a cinnamon sugar filling, topped with a creamy cream cheese glaze or maple syrup. Perfectly tender and bursting with warm cinnamon flavor, these pancakes make a delightful treat for weekend brunch or a special breakfast.

Ingredients

Pancake Batter

  • 1 1/4 cup milk (regular or plant-based)
  • 2 tbsp maple syrup
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup regular or gluten free all purpose flour

Cinnamon Swirl

  • 3 tsp cinnamon
  • 4 tbsp softened butter (regular or plant-based)
  • 1/2 cup brown sugar or coconut sugar

Cream Cheese Frosting

  • 1/2 cup powdered sugar
  • 2 tbsp melted butter (regular or plant-based)
  • 2 oz cream cheese (regular or plant-based)

Instructions

  1. Prepare Pancake Batter: In a large bowl, mix the milk, maple syrup, baking powder, and vanilla extract until well combined. Gradually add the flour and stir until a smooth pancake batter forms without lumps.
  2. Make Cinnamon Swirl Mixture: In a separate smaller bowl, combine the cinnamon, softened butter, and brown or coconut sugar to create a thick cinnamon sugar paste. Transfer this mixture into a pastry bag and set aside.
  3. Prepare Cream Cheese Frosting: Mix the powdered sugar, melted butter, and cream cheese in a bowl until smooth and creamy. Set aside. You can also opt to drizzle the pancakes with additional maple syrup instead.
  4. Heat Skillet: Place a skillet over medium-low heat and add a small amount of butter to grease the pan. Allow the butter to melt and sizzle gently.
  5. Cook Pancakes with Cinnamon Swirl: Spoon about 2-3 tablespoons of pancake batter onto the skillet to form each pancake. Carefully snip the tip of the pastry bag containing the cinnamon swirl mixture. Holding the tip upright, pipe a spiral of the cinnamon sugar mixture onto the center of each pancake. Then, spoon an additional 1-2 tablespoons of pancake batter over the cinnamon swirl to seal it in and prevent burning.
  6. Flip Pancakes: Cook the pancakes until bubbles start to form on the surface, indicating that the bottom is cooked. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  7. Serve with Toppings: Remove pancakes from the skillet and serve warm. Drizzle with the prepared cream cheese frosting or maple syrup. If the cream cheese icing is too thick to drizzle, microwave it for about 15 seconds to soften before serving.

Notes

  • You can use regular or plant-based milk and butter to make this recipe vegan-friendly.
  • For gluten-free pancakes, use a certified gluten-free all-purpose flour blend.
  • Heat the skillet on medium-low to avoid burning the cinnamon swirl.
  • Use a pastry bag or a small resealable plastic bag with a corner snipped off to pipe the cinnamon mixture easily.
  • Leftover batter can be stored in the fridge for up to one day.
  • Microwaving the cream cheese frosting briefly helps achieve a perfect drizzle consistency.

Find it online: https://bitezly.com/cinnamon-roll-pancakes-recipe/