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Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

Close-up of a tall stack of cinnamon roll pancakes with a slice removed, dripping with thick white icing.
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Make the best cinnamon roll pancakes with a simple batter and a gooey cinnamon-sugar swirl cooked right in. Finish this indulgent breakfast with a quick cream cheese drizzle.

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, plus more for the griddle
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter, softened
  • 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. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and ground cinnamon. In a separate small bowl, beat the softened butter until smooth. Stir the sugar and cinnamon mixture into the butter until a thick paste forms. Set aside.
  2. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, salt, and white sugar. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  3. Heat your griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter.
  4. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  5. Immediately drop about 1 teaspoon of the cinnamon swirl filling onto the wet batter of each pancake. Use a toothpick or the tip of a knife to gently swirl the filling into the batter to create the cinnamon roll pattern.
  6. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
  7. While the pancakes cook, prepare the glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until the glaze reaches a smooth, drizzly consistency.
  8. Stack the warm pancakes and drizzle generously with the cream cheese glaze before serving immediately.

Notes

  • For extra fluffy pancakes, let the 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.
  • This recipe works well for a weekend brunch or holiday breakfast treat.

Nutrition

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