Description
Delicious Cinnamon Roll Pancakes feature a tender pancake base with a sweet cinnamon swirl and a luscious cream cheese glaze, perfect for a cozy breakfast treat.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Make the Cinnamon Swirl: In a bowl, combine the melted butter, packed light brown sugar, and ground cinnamon until thoroughly mixed. Transfer this mixture into a pastry bag or a zip-top bag with a small corner snipped to allow piping.
- Prepare the Cream Cheese Glaze: In a separate bowl, beat the room temperature butter and cream cheese together until smooth and lump-free. Gradually add in the powdered sugar, vanilla extract, and fine salt, mixing well until fully combined. Cover with plastic wrap and set aside. If preparing in advance, refrigerate and bring to room temperature before serving.
- Mix the Pancake Batter: In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and fine salt. Stir in the melted and cooled butter, whole milk, and lightly beaten eggs until you have a smooth batter.
- Cook the Pancakes with Cinnamon Swirl: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of pancake batter into the skillet. Immediately pipe a swirl of the cinnamon-sugar butter onto the pancake surface from the prepared bag. Lower the heat to low, cover the pan with a lid, and cook the pancake gently for 3 to 5 minutes without flipping, allowing it to cook through without burning the sugar.
- Repeat for Remaining Pancakes: Continue the process with the remaining batter, making sure to grease the skillet as needed and maintain low heat to prevent burning.
- Serve with Cream Cheese Glaze: Drizzle the warm pancakes generously with the cream cheese glaze and serve immediately to enjoy their full flavor and texture.
Notes
- Use a non-stick skillet to prevent the cinnamon swirl from sticking or burning during cooking.
- Lowering the heat and covering the pan helps cook the pancakes thoroughly without flipping, preserving the cinnamon swirl pattern.
- The cream cheese glaze can be made a day ahead; just refrigerate and bring to room temperature before serving for the best texture.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Ensure eggs and milk are at room temperature to help create fluffy pancakes.
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
