Indulge in the warm, comforting flavors of Cinnamon Roll Pancakes, perfect for a satisfying breakfast or brunch.
These pancakes are not only fluffy and sweet, but they also offer a boost of protein from eggs and milk, fiber from whole grains if desired, and healthy fats from butter.
Quick to make, they’re ideal for everyday mornings or easy weekend treats.
Fluffy Cinnamon Roll Pancakes
Equipment
- 1 medium mixing bowl
- 1 medium glass or microwave-safe bowl
- 1 small zip-top bag
- 1 Whisk
- 1 Spatula
- 1 large skillet or griddle
- Non-stick cooking spray
- Baking sheet (to keep pancakes warm)
Ingredients
For Pancakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk add more if batter is too thick
- 1 Tablespoon vegetable oil
- 1 large egg beaten
- Optional: Use boxed pancake mix e.g., Bisquick
For Cinnamon Filling
- ⅓ cup butter melted
- ¾ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
For Cream Cheese Glaze
- 4 Tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: Begin by making the sweet cinnamon swirl that gives these pancakes their signature flavor. In a medium-sized bowl, combine ⅓ cup of melted butter with ¾ cup packed light brown sugar and 1 tablespoon of ground cinnamon. Stir the mixture until it becomes smooth and well incorporated. Transfer the filling into a small zip-top bag and set it aside for 10–15 minutes. This resting time allows the filling to thicken slightly, making it easier to pipe neat spirals onto the pancakes later.
- Make the Pancake Batter: Next, focus on your pancake base. In a clean medium bowl, whisk together 1¼ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. In a separate bowl or measuring cup, mix 1 cup of milk, 1 tablespoon of vegetable oil, and 1 beaten large egg. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Some small lumps in the batter are perfectly fine—they help create light, fluffy pancakes. If you prefer, you can also prepare boxed pancake mix according to the package instructions instead of making your own batter.
- Prepare the Cream Cheese Glaze: While the batter rests, prepare the creamy glaze that will top your pancakes. In a medium glass or microwave-safe bowl, combine 4 tablespoons of butter and 2 ounces of cream cheese. Heat the mixture gently in the microwave, stirring every 20–30 seconds until fully melted and smooth. Once melted, whisk in 1¼ cups of powdered sugar and 1 teaspoon of vanilla extract. Set the glaze aside—it will thicken slightly as it cools, making it perfect for drizzling over the finished pancakes.
- Heat the Skillet or Griddle: Preheat a large skillet or griddle over low to medium-low heat. Lightly spray it with non-stick cooking spray or brush with a small amount of butter. The low heat ensures that the pancakes cook evenly without burning, allowing the cinnamon filling to warm through gently.
- Cook the Pancakes: Pour about ½ cup of pancake batter onto the heated skillet, shaping it into a circle with the back of a spoon or spatula. Take the zip-top bag with the cinnamon filling and snip off a tiny corner. Carefully squeeze a spiral of the cinnamon mixture onto the top of the pancake, starting from the center and working outward. Allow the pancake to cook undisturbed until bubbles start to form on the surface and the edges look set, about 2–3 minutes.
- Flip the Pancakes: Once bubbles have appeared and the edges are slightly firm, gently slide a spatula under the pancake. Flip it carefully, making sure the cinnamon spiral remains intact. Cook the other side for another 1–2 minutes, or until it is lightly golden brown. Remove the pancake and place it on a baking sheet. Keep the pancakes warm in a preheated oven set to low heat while you cook the remaining batter.
- Assemble and Serve: After all the pancakes are cooked, stack them on plates or a serving platter. Drizzle generously with the cream cheese glaze while the pancakes are still warm so it melts slightly over the cinnamon swirls. For an extra touch, sprinkle a pinch of cinnamon or a few crushed nuts on top. Serve immediately, and enjoy the sweet, comforting flavors of homemade Cinnamon Roll Pancakes.
Notes
- For thicker pancakes, let the batter rest 5–10 minutes before cooking.
- Use low to medium heat to prevent burning and ensure even cooking.
- Slightly thicken the cinnamon filling if it seems too runny for piping.
- The cream cheese glaze can be made ahead and stored in the fridge.
- Add a pinch of nutmeg or cardamom to the cinnamon filling for extra warmth.
- Pancakes can be made with boxed pancake mix if short on time.
- Use a piping bag for more precise cinnamon swirls if desired.
Chef’s Secrets For Perfect Pancakes
The secret to these cinnamon roll pancakes lies in temperature and technique.
Always preheat your skillet over low to medium heat; this prevents the pancakes from burning before the inside is cooked.
Whisk the wet and dry ingredients just until combined—overmixing will create dense, tough pancakes.
Letting the cinnamon filling rest slightly thickens it, making neat, even swirls that don’t sink into the batter.
Finally, layering the pancakes on a warm baking sheet helps maintain their fluffiness while you cook the remaining batch.
Serving Suggestions To Impress Guests
Cinnamon Roll Pancakes shine when served warm and fresh.
For a decadent breakfast, drizzle extra cream cheese glaze and sprinkle chopped pecans or walnuts on top.
Fresh fruits such as sliced strawberries, blueberries, or banana slices pair beautifully, adding natural sweetness and a pop of color.
For a brunch twist, serve alongside crispy bacon or turkey sausage for a balance of sweet and savory flavors.
A light dusting of powdered sugar adds an elegant, café-style touch.
Storage Tips For Easy Meal-Prep
These pancakes store well for both short-term and long-term use. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over low heat or microwave for 20–30 seconds to maintain softness.
For longer storage, freeze pancakes individually on a baking sheet, then transfer them to a freezer-safe bag.
Reheat directly from frozen in a toaster or skillet for a quick, ready-to-eat breakfast.
Store the cream cheese glaze separately in the refrigerator and drizzle only before serving.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Substitute milk with almond, oat, or soy milk, replace the egg with a flax or chia egg (1 tablespoon seeds + 3 tablespoons water), and use plant-based butter and cream cheese. The texture may be slightly different but the flavor remains delicious.
2. How do I prevent the cinnamon filling from leaking?
Allow the cinnamon filling to rest for 10–15 minutes so it thickens. Use a small piping bag with a tiny tip or snip a small corner of a zip-top bag to control the flow. Squeeze gently in a spiral pattern to avoid overflow.
3. Can I prepare pancakes ahead of time?
You can pre-make the pancake batter and cinnamon filling a day in advance. Store the batter in the refrigerator in an airtight container and the filling in a zip-top bag. Cook the pancakes fresh for best results, then add glaze just before serving.
4. What type of skillet works best?
A heavy-bottomed non-stick skillet or cast-iron griddle is ideal. It distributes heat evenly and prevents sticking, helping you achieve golden, fluffy pancakes. Avoid using very high heat to prevent burning the bottom while the center remains undercooked.
5. Can I make these pancakes gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent for proper texture. The pancakes will be slightly denser but still soft, flavorful, and perfect for gluten-free diets.
