Description
These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spicy swirl of cinnamon sugar and a creamy cream cheese frosting. Perfect for a special breakfast or brunch, they bring the comforting flavors of cinnamon rolls into an easy-to-make skillet pancake.
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups milk (more if needed)
- 2 large eggs (room temperature)
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 2 ½ tablespoons melted unsalted butter
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 3 tablespoons prepared pancake batter
Frosting
- 2 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon milk (may not need all of it)
Instructions
- Prepare Pancake Batter: In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spoon until just moistened. The batter should remain lumpy for fluffy pancakes.
- Make Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, flour, cinnamon, and 3 tablespoons of the prepared pancake batter. Mix thoroughly. Transfer this mixture into a piping bag fitted with a thin tip or into a freezer bag with a small corner cut off for easy swirling.
- Prepare Frosting: Using a hand mixer on high speed, beat cream cheese and softened butter until fluffy. Gradually add powdered sugar in ¼ cup increments, mixing well after each addition. Stir in vanilla extract and salt. Add milk gradually to achieve a smooth, spreadable consistency.
- Cook Pancakes: Heat a lightly oiled non-stick skillet or griddle over medium heat (around 350°F). Pour ¼ cup portions of pancake batter onto the skillet. Squeeze a swirl of the cinnamon sugar mixture onto each pancake immediately.
- Flip and Cook Through: When pancake bottoms are golden and bubbles form on top that begin to pop, carefully flip each pancake. Cook for an additional 2 to 3 minutes or until thoroughly cooked. Clean the skillet between batches with a damp paper towel.
- Serve: Spread or drizzle the cream cheese frosting over warm pancakes. Serve immediately for a delicious breakfast treat.
Notes
- Use room temperature eggs for better batter incorporation.
- Adjust milk quantity to get a batter that is pourable but not too thin.
- If you don’t have a piping bag, use a resealable freezer bag and cut a small corner for the cinnamon swirl.
- Keep cooked pancakes warm in a low oven while finishing the rest.
- The frosting can be refrigerated and brought back to room temperature before serving if made ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
