Description
Decadent Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the irresistible swirl of cinnamon sugar filling and a luscious cream cheese glaze. Ready in just 30 minutes, this recipe features a simple batter and a homemade cinnamon filling piped into each pancake, creating a delightful cinnamon roll flavor in pancake form. Perfect for weekend brunch or a special breakfast treat.
Ingredients
Scale
Pancake Batter
- 1 cup Flour (can use gluten-free flour blend)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Milk (any non-dairy milk works well)
- 1 large Egg (a flax egg can substitute for vegan)
- 2 tablespoons Vegetable Oil (melted butter can be used for flavor)
Cinnamon Filling
- 2 tablespoons Melted Butter
- 1/4 cup Brown Sugar (light or dark brown sugar can be used)
- 1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)
Cream Cheese Glaze
- 4 ounces Cream Cheese (mascarpone can be a delightful alternative)
- 1 cup Powdered Sugar (adjust for preferred sweetness)
- 1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)
- 2 tablespoons Melted Butter
Instructions
- Prepare Cinnamon Filling: In a bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10-15 minutes while you prepare the batter, which helps achieve the perfect swirl during cooking.
- Make Pancake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, stirring gently until just combined to avoid overmixing and keep the pancakes tender.
- Make Glaze: In a microwave-safe bowl, heat the cream cheese and melted butter until warm, about 20-30 seconds. Whisk the mixture until smooth, then blend in the powdered sugar and vanilla extract until the glaze is silky and lump-free.
- Cook Pancakes: Preheat a skillet over low heat (medium-low, about 325°F). Pour ½ cup of the batter onto the skillet and use the ziplock bag with cinnamon filling to pipe into a swirl within the pancake. Cook until bubbles form and pop on the surface, then carefully flip and cook until golden on the other side to prevent burning.
- Serve: Stack the cooked pancakes on a plate and generously drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle additional powdered sugar or nuts for texture and presentation, then enjoy warm.
Notes
- Use fresh baking powder for the best rise and fluffiness.
- Let the cinnamon filling thicken before piping to prevent it from running off the pancakes.
- Cook on low heat to avoid burning the cinnamon sugar filling.
- Store leftover pancakes in an airtight container for up to 2 days.
- Snip a tiny hole in the ziplock bag—keeping it no bigger than a pea—to control the swirl size.
- Wait until bubbles form and pop before flipping the pancakes to preserve the cinnamon swirl.
- Keep the glaze warm; reheat for 5-10 seconds if it thickens after sitting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: cinnamon roll pancakes, cinnamon swirl pancakes, cream cheese glaze, breakfast pancakes, easy brunch recipe
