Print

The Ultimate Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

A tall stack of fluffy cinnamon roll pancakes drizzled heavily with white cream cheese icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the perfect weekend breakfast with these fluffy cinnamon roll pancakes. You get the comfort of a cinnamon roll swirled right into an easy pancake, topped with a simple, rich cream cheese glaze.

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 melted butter
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons melted butter
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Whisk together the flour, baking powder, salt, and white sugar in a large bowl for the pancake batter.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  4. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and cinnamon. Stir in the 3 tablespoons of melted butter until a thick paste forms.
  5. Heat a lightly oiled griddle or large skillet over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake.
  6. Immediately spoon about 1 teaspoon of the cinnamon swirl mixture onto the wet batter. Use a toothpick or the tip of a knife to gently swirl the filling into the batter, creating a marbled effect.
  7. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter.
  8. Prepare the cream cheese glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until you reach a thick, pourable consistency.
  9. Stack the warm cinnamon roll pancakes and drizzle generously with the cream cheese glaze before serving.

Notes

  • For the fluffiest pancakes, let your batter rest for 5 minutes before cooking.
  • You can make the cream cheese glaze ahead of time and store it in the refrigerator for up to three days. Let it warm slightly before drizzling.
  • Use a squeeze bottle to pipe the cinnamon swirl mixture onto the batter for more defined swirls.

Nutrition

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