Cinnamon Roll Pancakes (Printable)
Fluffy pancakes with a cinnamon sugar swirl and creamy icing for a comforting breakfast treat.
# What You'll Need:
→ Pancake Batter
01 - 1 ½ cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 1 ¼ cups milk
06 - 2 large eggs
07 - 3 tablespoons melted butter
08 - 1 teaspoon vanilla extract
→ Cinnamon Swirl
09 - 4 tablespoons unsalted butter, melted
10 - ⅓ cup packed brown sugar
11 - 1 tablespoon ground cinnamon
→ Cream Cheese Icing
12 - 2 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - ½ cup powdered sugar
15 - 2 tablespoons milk
16 - ½ teaspoon vanilla extract
# How-to Steps:
01 - Whisk together the flour, granulated sugar, baking powder, and salt in a medium bowl until evenly distributed.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and fold gently until just combined, being careful not to overmix.
03 - Combine the melted butter, brown sugar, and ground cinnamon in a small bowl and stir until smooth. Transfer the mixture to a small zip-top bag and snip a tiny corner off to create a piping bag.
04 - Beat the softened cream cheese and butter together until smooth. Add the powdered sugar, milk, and vanilla extract, then mix until creamy and well combined. Set aside.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or nonstick spray. Pour ¼ cup of batter per pancake onto the hot surface.
06 - Once bubbles begin forming on the surface but before it fully sets, pipe a tight spiral of the cinnamon mixture onto each pancake.
07 - Cook until bubbles appear across the surface, then carefully flip and cook until golden brown and cooked through, about 1 to 2 minutes per side. Wipe the skillet clean between batches as needed.
08 - Arrange the pancakes on plates and drizzle generously with the cream cheese icing while still warm.
# Expert Pointers:
01 -
- It delivers all the cozy warmth of a cinnamon roll in a fraction of the time with zero yeast anxiety
- The cream cheese icing drizzle makes these feel like dessert for breakfast which is the best kind of morning indulgence
02 -
- Wait for bubbles to appear before piping the cinnamon swirl or it will sink into the raw batter and disappear
- Wipe the skillet clean between batches because leftover cinnamon sugar will burn and make the next batch taste bitter
03 -
- Let the skillet come back to medium heat between batches because a too cool pan makes pale pancakes and a too hot pan burns the cinnamon swirl before the batter cooks through
- Snip the piping bag corner as small as you think you need it and then make it even smaller because the swirl spreads more than you expect