Description
Delight in these decadent Cinnamon Roll Pancakes, featuring a rich cinnamon swirl and a luscious cream cheese glaze. This recipe combines the best of cinnamon rolls and fluffy pancakes for a perfect breakfast treat that’s cooked on the stovetop for easy preparation.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare Cinnamon Swirl: In a bowl, combine melted butter, brown sugar, and cinnamon until thoroughly mixed. Transfer mixture into a pastry bag or a zip-top bag for piping.
- Make Cream Cheese Glaze: In another bowl, beat room temperature butter and cream cheese until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and salt, beating until well combined. Cover with plastic wrap and set aside or refrigerate if preparing a day ahead. Bring to room temperature before using.
- Prepare Pancake Batter: In a large bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter, milk, and beaten eggs until combined.
- Cook Pancakes: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of batter into the pan for each pancake.
- Pipe Cinnamon Swirl: Snip a small corner of the cinnamon swirl bag and pipe a spiral of cinnamon-sugar butter onto each pancake immediately after pouring the batter into the pan.
- Cook Through: Reduce heat to low, cover the pan with a lid, and cook pancakes for 3 to 5 minutes without flipping, allowing them to cook completely through and the cinnamon sugar to meld into the batter without burning.
- Repeat: Continue the process with the remaining batter and cinnamon swirl.
- Serve: Drizzle warm cream cheese glaze over the cooked pancakes and serve immediately for the best flavor.
Notes
- Use a pastry or zip-top bag for neat and easy swirling of the cinnamon mixture.
- If making the glaze ahead, refrigerate it and bring to room temperature before drizzling to ensure smooth consistency.
- Cooking on low heat covered prevents the sugar from burning and allows pancakes to cook fully.
- Can substitute whole milk with any milk of choice, but consistency may vary.
- For fluffier pancakes, avoid overmixing the batter to keep it light and airy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
