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Cinnamon Roll Pancakes Recipe

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3.8 from 11 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings

Description

Fluffy cinnamon roll pancakes infused with a rich cinnamon swirl and topped with a creamy, sweet cream cheese glaze. Perfect for a comforting breakfast or brunch, this recipe combines the best of cinnamon rolls and pancakes in an easy-to-make skillet dish.

Ingredients

Pancake Batter

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg or cinnamon (optional)
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 2/3 cup packed brown sugar
  • 5 tablespoons melted unsalted butter
  • 1 tablespoon ground cinnamon

Cream Cheese Glaze

  • 4 tablespoons unsalted butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 200°F and place a large sheet pan inside. This will keep your pancakes warm while you finish cooking the entire batch.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg or cinnamon if using. This ensures even distribution of leavening agents and spices.
  3. Prepare Batter: Add the beaten eggs, buttermilk, and vanilla extract to the dry mixture. Whisk gently until just combined with some lumps remaining to avoid overmixing which can make pancakes flat. Let the batter rest for about 10 minutes to develop texture.
  4. Make Cinnamon Swirl: In a small bowl, combine the brown sugar, melted butter, and ground cinnamon until smooth. Transfer this mixture into a quart-size zip-top bag to use as a piping bag for the swirl.
  5. Heat Skillet: Preheat a large skillet or griddle over medium-high heat until hot. Lightly grease with cooking spray, oil, or butter. Just before cooking, reduce heat to medium.
  6. Cook Pancakes and Add Swirl: Pour about 1/3 cup of batter per pancake onto the skillet. As bubbles form on the surface and edges look set, snip a tiny hole in the corner of the cinnamon swirl bag and pipe a spiral swirl starting from the center outward.
  7. Flip Pancakes: Cook the pancakes for 2-3 minutes until golden underneath. Check by lifting an edge carefully, then flip and cook the other side for about 2 1/2 minutes until golden brown throughout. Adjust heat if pancakes brown too quickly.
  8. Prepare Cream Cheese Glaze: While pancakes cook, melt butter and cream cheese in a microwave-safe bowl by heating for 30 seconds, stirring, then in 15-second bursts until smooth. Stir in powdered sugar and vanilla extract to finish.
  9. Keep Pancakes Warm: Transfer cooked pancakes to the warmed sheet pan in the oven to keep warm. Wipe and grease the skillet as needed before cooking remaining batter.
  10. Serve: Stack pancakes on plates and generously drizzle with the cream cheese glaze for a luscious finishing touch. Serve immediately for best taste.

Notes

  • Allowing the batter to rest helps create fluffier pancakes.
  • Be careful not to overmix the batter; small lumps are okay.
  • Adjust the heat as needed to avoid burning pancakes.
  • The oven at 200°F helps keep pancakes warm without drying them out.
  • The cream cheese glaze can be prepared in advance and warmed slightly before serving if needed.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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