These Cinnamon Roll Pancakes are the ultimate breakfast mashup—soft, fluffy pancakes swirled with a gooey cinnamon-sugar filling and topped with a sweet cream cheese glaze. It’s like having a cinnamon roll and a stack of pancakes all in one bite! Perfect for lazy weekend mornings, brunches, or even dessert, these pancakes are a decadent treat that’s surprisingly easy to make. Let’s get flipping!
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter , melted
- 1 teaspoon pure vanilla extract
For the Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter , melted
For the Cream Cheese Glaze:
- 4 oz cream cheese , softened
- 1/2 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Step-by-Step Instructions:
Step 1: Make the Pancake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—don’t overmix.
Step 2: Prepare the Cinnamon-Sugar Swirl
- In a small bowl, mix together the granulated sugar and cinnamon. Set aside.
- Melt the 2 tablespoons of butter in a small dish for drizzling.
Step 3: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Scoop about 1/4 cup of pancake batter onto the skillet for each pancake.
- Drizzle a swirl of melted butter over the surface of each pancake, then sprinkle generously with the cinnamon-sugar mixture.
- When bubbles form on the surface and the edges look set (about 2–3 minutes ), carefully flip the pancakes and cook for another 1–2 minutes , until golden brown.
