Cinnamon Roll Pancakes (Printable Version)

Fluffy pancakes infused with cinnamon and topped with a smooth cream cheese glaze.

# What You Need:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons whole milk

# Steps:

01 - In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
02 - In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until just combined. Allow the batter to rest while preparing the cinnamon swirl and glaze.
03 - In a small bowl, combine melted butter, light brown sugar, and ground cinnamon. Transfer the mixture to a piping or zip-top bag and cut a small tip for piping.
04 - Beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then gradually whisk in the milk until the glaze reaches a pourable consistency.
05 - Preheat a nonstick skillet or griddle over medium-low heat and lightly grease the surface.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Pipe a cinnamon swirl pattern over each pancake. Cook until bubbles form on the surface, about 2 to 3 minutes. Flip carefully and cook for an additional 2 minutes.
07 - Serve the pancakes warm, generously drizzled with the cream cheese glaze.

# Expert Advice:

01 -
  • They taste like dessert but you can eat them guilt-free at 8 AM.
  • The cinnamon swirl creates pockets of caramelized sugar that get crispy on the edges.
  • Cream cheese glaze is so easy it feels like you're cheating, but nobody complains.
02 -
  • Overmixing the batter is the number one reason pancakes turn out dense instead of cloud-like—mix until the flour is barely incorporated and stop.
  • The batter rests for a reason: it lets the starch absorb moisture and gives you taller, fluffier pancakes instead of thin crepes.
  • Don't pipe the cinnamon swirl onto the batter and then immediately flip; it'll smudge off and you'll lose the whole effect.
03 -
  • A pinch of nutmeg mixed into the cinnamon swirl adds a subtle warmth that makes people ask what's different about yours.
  • If your cream cheese glaze breaks and gets lumpy, strain it through a fine mesh sieve and start over—it's quicker than trying to save it.
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