Description
Fluffy cinnamon-infused pancakes swirled with buttery brown sugar cinnamon filling and topped with rich cream cheese glaze a breakfast treat that tastes just like a warm cinnamon roll.
Ingredients
1 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
For the cinnamon swirl:
1/3 cup melted butter
1/2 cup brown sugar
1 tbsp ground cinnamon
For the cream cheese glaze:
2 oz cream cheese, softened
2 tbsp butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk (to thin)
Instructions
1. In a small bowl, mix melted butter, brown sugar, and cinnamon; transfer to a piping bag or zip-top bag and set aside.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Add milk, eggs, melted butter, and vanilla; whisk until smooth.
4. Preheat a nonstick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter per pancake onto the skillet.
6. Pipe a spiral of the cinnamon mixture onto each pancake.
7. Cook until bubbles form on top, then flip carefully and cook until golden brown.
8. Repeat with remaining batter and swirl.
9. For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until pourable.
10. Drizzle the warm pancakes with cream cheese glaze and serve immediately.
Notes
For cleaner swirls, let the cinnamon mixture thicken slightly before piping.
Keep pancakes warm in a 200°F oven while cooking batches.
You can make the glaze ahead of time and reheat gently before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 430
- Sugar: 28g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
Keywords: cinnamon roll pancakes, breakfast, brunch, cream cheese glaze, sweet pancakes