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Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

A stack of fluffy cinnamon roll pancakes, cut open to show the swirl layers, drizzled heavily with white icing.
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I am so glad you are here. This recipe combines the best parts of a cinnamon roll and a pancake into one easy, indulgent breakfast. You get fluffy buttermilk pancakes swirled with gooey cinnamon sugar and topped with a rich cream cheese glaze.

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
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/4 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for thinning glaze)

Instructions

  1. Whisk together the flour, baking powder, salt, and white sugar in a large bowl for the pancake batter.
  2. In a separate bowl, whisk together the milk, egg, and 3 tablespoons of melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  4. In a small bowl, mix the brown sugar and cinnamon together to create the cinnamon swirl mixture.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Immediately sprinkle about 1 teaspoon of the cinnamon sugar mixture over the wet batter of each pancake.
  8. Use a butter knife or skewer to gently swirl the cinnamon sugar into the batter.
  9. Cook for 2-3 minutes per side, until golden brown and cooked through. Flip carefully.
  10. While the pancakes cook, prepare the cream cheese glaze. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Add milk one tablespoon at a time until you reach a thick, drizzly consistency.
  11. Stack the warm pancakes and drizzle generously with the cream cheese glaze before serving.

Notes

  • For the best flavor, use buttermilk instead of regular milk in the pancake batter.
  • You can make the cream cheese glaze ahead of time and store it in the refrigerator. Let it sit at room temperature for 15 minutes to soften before drizzling.
  • This recipe makes bakery-style pancakes; do not press down on them while cooking to keep them fluffy.

Nutrition

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

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