Cinnamon Roll Pancakes
Indulge in the best of both breakfast worlds with Cinnamon Roll Pancakes! These fluffy pancakes are swirled with a gooey cinnamon-sugar filling and topped with a luscious cream cheese glaze, perfectly capturing the essence of a freshly baked cinnamon roll. Easy to make and irresistibly delicious, these pancakes are perfect for lazy weekend mornings, holiday brunches, or whenever you're craving a decadent treat. Serve them warm and watch as they disappear in moments—these pancakes are a guaranteed crowd-pleaser!
Ingredients
Cinnamon Roll Pancake Batter
- 1 ¼ cup milk regular or plant-based
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Swirl
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- ½ cup brown sugar or coconut sugar
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Cinnamon Roll Pancakes
- Mix the milk, maple syrup, baking powder, and vanilla together. Then, add the flour and mix until a pancake batter forms.
- In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, sugar together. Spoon the cinnamon swirl mixture into a pastry bag and set aside until ready to use.
- Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside. Alternatively, you may drizzle these with maple syrup!
- Bring a skillet with a sliver of butter to medium-low heat. Once the butter sizzles, spoon in about 2-3 tablespoons of the pancake batter. Carefully cut off the tip of the bag containing the cinnamon swirl mixture. Hold the tip upright so that the contents don't begin to drizzle out. Carefully use the bag to draw a spiral of the cinnamon sugar swirl mixture in the center of each pancake (I have a video of this on my instagram page).
- Pour an additional 1-2 tablespoon of pancake batter over the cinnamon filling to keep it from burning.
- Continue to cook the pancakes until bubbles form on the tops, and then flip. Cook for another minute or two until the pancakes are golden browned on each side.
- Before serving the pancakes, drizzle them with maple syrup or cream cheese icing. If the icing is too thick to drizzle , you can microwave it for 15 seconds.
Video
Nutrition
Serving: 1servingCalories: 186kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 179mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 281IUVitamin C: 0.02mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!