These cinnamon roll pancakes combine the fluffy comfort of classic pancakes with the rich, sweet swirl of cinnamon rolls. Finished with a smooth glaze, they bring bakery-style indulgence right to your breakfast table.
Why You’ll Love This Recipe
You get the best of both worlds: soft pancakes and gooey cinnamon rolls in one dish. The cinnamon swirl adds a warm, spiced flavor that feels cozy and satisfying. The glaze melts perfectly into the pancakes, creating a sweet, creamy finish. This recipe is simple enough for a weekend breakfast but special enough to impress family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pancakes:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the cinnamon swirl:
1/2 cup unsalted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
For the glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Start by preparing the cinnamon swirl mixture. In a bowl, combine melted butter, brown sugar, and cinnamon. Mix until smooth and transfer to a piping bag or a plastic bag with a small corner cut off. Set aside.
In another bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about 1/4 cup of pancake batter onto the pan.
Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and spiraling outward.
Cook until bubbles form on the surface, then carefully flip the pancake and cook the other side until golden brown.
Remove from the pan and repeat with the remaining batter.
For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze over warm pancakes before serving.
Servings and timing
This recipe makes about 8 to 10 pancakes, serving 3 to 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
You can add chopped nuts like walnuts or pecans for extra texture.
Swap the glaze for cream cheese icing for a richer flavor.
Use whole wheat flour for a slightly healthier version.
Add a pinch of nutmeg or cardamom to the cinnamon mixture for a deeper spice profile.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag for up to 2 months.
To reheat, warm pancakes in the microwave for about 30 seconds or heat them in a skillet over low heat until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
FAQs
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prepare it a few hours ahead and keep it in the refrigerator.
How do I keep the cinnamon swirl from burning?
Cook pancakes on medium heat and avoid too much sugar mixture, as it can caramelize quickly.
Can I use pancake mix instead of making from scratch?
Yes, you can use a boxed pancake mix and still add the cinnamon swirl and glaze.
Why are my pancakes sticking to the pan?
Make sure your pan is properly greased and preheated before adding the batter.
Can I make these dairy-free?
Yes, substitute milk with plant-based milk and use dairy-free butter alternatives.
What’s the best way to get a perfect swirl?
Use a piping bag or a zip-top bag with a small cut to control the swirl shape.
Can I freeze cinnamon roll pancakes?
Yes, they freeze well. Just cool completely before storing.
How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
Can I add fruit to this recipe?
Yes, sliced bananas or berries pair nicely with the cinnamon flavor.
Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Mix just until combined.
Conclusion
Cinnamon roll pancakes are a delicious twist on two breakfast favorites, offering rich flavor and comforting texture in every bite. Whether you’re making them for a weekend treat or a special occasion, they’re sure to become a go-to recipe that everyone will love.
Fluffy pancakes swirled with a rich cinnamon sugar mixture and topped with a sweet glaze. These indulgent treats combine the best of cinnamon rolls and pancakes for a cozy breakfast.
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted (for swirl)
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 cup powdered sugar
2–3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Instructions
Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon. Transfer to a piping bag or zip-top bag with a small cut.
In a bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, mix milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients, stirring until just mixed.
Heat a greased non-stick pan over medium heat and pour 1/4 cup batter.
Pipe a cinnamon swirl onto the pancake.
Cook until bubbles form, flip carefully, and cook until golden.
Repeat with remaining batter.
Whisk powdered sugar, milk, and vanilla to make glaze.
Drizzle glaze over warm pancakes and serve.
Notes
Cook on medium heat to prevent the cinnamon swirl from burning.
Do not overmix batter to keep pancakes fluffy.
Add nuts or fruit for extra texture and flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat gently in a skillet or microwave before serving.
