Description
Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with a gooey cinnamon-sugar swirl and a rich cream cheese icing. They deliver all the nostalgic flavor of cinnamon rolls in a fraction of the time.
Ingredients
- ¾ cup milk
- 2 tablespoons white distilled vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons butter, melted
- 1½ teaspoons vanilla extract
- 5½ tablespoons packed brown sugar
- ¼ cup butter, melted (for cinnamon swirl)
- 1½ teaspoons ground cinnamon
- ¼ cup butter, softened (for icing)
- 2 ounces cream cheese, at room temperature
- ¾ cup confectioners’ sugar
- ½ teaspoon vanilla extract (for icing)
- Cooking spray
Instructions
- Combine milk and vinegar in a bowl. Let sit for 5 minutes to create a buttermilk substitute.
- In a separate bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
- Whisk the egg, melted butter, and vanilla extract into the milk mixture until smooth.
- Gradually whisk the wet ingredients into the dry ingredients until just combined. Some lumps are fine.
- In another bowl, mix brown sugar, melted butter, and cinnamon for the swirl. Transfer to a resealable bag and refrigerate for 10 minutes.
- To make the icing, combine softened butter and cream cheese in a microwave-safe bowl. Heat briefly, then stir until smooth. Add confectioners’ sugar and vanilla, and whisk into a glaze.
- Heat a skillet or griddle over medium heat and coat with cooking spray. Pour in about ⅓ cup of pancake batter and cook for 2–3 minutes until bubbles form.
- Snip the corner of the cinnamon swirl bag and pipe a spiral onto the pancake. Flip and cook for another 2–3 minutes until golden brown.
- Wipe the skillet clean between batches and repeat with remaining batter.
- Drizzle each pancake with cream cheese icing before serving.
Notes
- Use real buttermilk for extra flavor if available.
- Clean the skillet between pancakes to avoid burning the swirl mixture.
- Store extra swirl and icing separately and reheat gently before use.
- Add nutmeg or diced apples for a fall-inspired twist.
- Make mini pancakes using 2 tablespoons of batter for brunch platters.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 310
- Sugar: 18g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
