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Cinnamon Roll Pancakes

Delightful pancakes infused with the rich flavors of cinnamon rolls, topped with a creamy glaze for a breakfast treat that will brighten your mornings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk Can substitute with milk and lemon juice or vinegar.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
Cinnamon Filling
  • 3 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
Glaze
  • 1/4 cup cream cheese
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix together the buttermilk, egg, vanilla extract, and melted butter until uniform.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  4. In a small bowl, mix the brown sugar and ground cinnamon together. This will be your delightful swirl filling.
Cooking
  1. Heat a non-stick skillet over medium heat. Once hot, pour about 1/4 cup of pancake batter into the skillet, and quickly sprinkle some of the cinnamon filling on top.
  2. Allow it to cook until small bubbles form on the surface (about 2–3 minutes), then flip and cook for an additional 1–2 minutes or until golden brown.
  3. In a small bowl, combine the cream cheese, powdered sugar, and milk until you reach a smooth and pourable consistency.
  4. Stack those pancakes high, drizzle with the sweet glaze, and watch everyone’s faces light up!

Notes

For a lighter version, consider using whole wheat flour. Make sure your skillet is hot enough before pouring in the batter to get nice golden edges. Don't overmix the batter to avoid dense pancakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen with parchment paper between pancakes for up to a month. To reheat, microwave for about 30 seconds or reheat in a skillet over low heat.