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- 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 3 tablespoons brown sugar - 1 tablespoon ground cinnamon - 1/4 cup cream cheese, softened - 1/2 cup powdered sugar - 1 tablespoon milk The recipe serves four people. That means you get about eight pancakes. Each pancake is filling and sweet. If you want to make more, just double the ingredients. For substitutions, you can use whole wheat flour instead of all-purpose flour. If you don’t have buttermilk, mix regular milk with a splash of vinegar. You can also replace cream cheese with Greek yogurt for a healthier glaze. This way, you can still enjoy tasty pancakes even with different needs! {{ingredient_image_1}} In a small bowl, mix together the brown sugar and ground cinnamon. Use a fork to ensure they combine well. Set this mixture aside for later. This filling adds a sweet swirl to your pancakes. In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk them together well. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract. Once smooth, pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are okay. This helps keep the pancakes fluffy. Preheat your non-stick skillet over medium heat. Lightly grease the pan with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet. Quickly sprinkle a thin line of the cinnamon filling across the center of the pancake. Use a skewer or knife to swirl the filling into the batter. Cook for 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2 minutes until golden brown. In a medium bowl, mix the softened cream cheese, powdered sugar, milk, and vanilla extract. Stir until smooth. If the glaze is too thick, add more milk to reach your desired thickness. This glaze adds a rich flavor to your pancakes. Stack the pancakes on a plate, making a tall stack. Drizzle generously with the cream cheese glaze. For added flair, sprinkle leftover cinnamon sugar on top. You can also garnish with pecans or walnuts for texture. A pat of butter on top makes it extra special. Enjoy your delicious cinnamon roll pancakes! To get fluffy pancakes, avoid overmixing the batter. Mix just until you see a few lumps. If you mix too much, your pancakes may turn out tough. Heat control is also vital. Preheat your skillet over medium heat. Too hot and the pancakes will burn. Too cool and they will not cook through. A good test is to sprinkle a little water on the pan. If it dances, the heat is right! You can change the flavors of your pancakes easily. Try adding chocolate chips for a sweet surprise. Nuts like walnuts or pecans add great texture and crunch. If you need gluten-free options, swap the all-purpose flour with a gluten-free blend. For a dairy-free version, use almond milk or coconut milk instead of buttermilk. Serving is just as fun as cooking! Stack your pancakes high for a tall, impressive look. Dust them lightly with powdered sugar for a sweet touch. Garnish with extra cinnamon or a sprinkle of chopped nuts for added appeal. A pat of butter on top makes it look even more inviting. Serve with fresh fruit or maple syrup for extra flavor! Pro Tips Perfect Pancake Size: Use a measuring cup to pour the batter onto the griddle for evenly sized pancakes, making stacking easier. Swirl Technique: Don’t be afraid to experiment with your swirl! A skewer or knife can create beautiful designs, but practice makes perfect. Keep Warm: If cooking in batches, keep the finished pancakes warm in a low oven (about 200°F) while you finish the rest. Glaze Variations: For a different flavor, try adding a hint of lemon zest or maple syrup to the cream cheese glaze. {{image_2}} You can make cinnamon roll pancakes even more fun by adding flavors. Try seasonal spices like pumpkin spice in the fall. It gives a warm twist to your pancakes. You can also swap ground cinnamon for other spices. For instance, use nutmeg or cardamom for a unique taste. Mixing in chocolate chips or nuts adds texture and flavor. Experiment with your favorites to find what you love! If you want to make these pancakes vegan, swap the egg for a flax egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. For a lower sugar option, reduce the sugar in the batter and glaze. You can also use a sugar substitute. These changes let everyone enjoy the pancakes without worry. You can serve your cinnamon roll pancakes in different ways. Stack them high for a tall, impressive tower. This looks great for brunch! For a more casual meal, serve individual pancakes. You can also add sides like fresh fruit or yogurt. Berries add a fresh taste while yogurt gives a creamy touch. Each serving style can change how you enjoy your meal! To keep your cinnamon roll pancakes fresh, store them right. Let the pancakes cool to room temperature first. Then, stack them with parchment paper between each pancake. This helps to prevent them from sticking. Place the stack in an airtight container. Store it in the fridge for up to three days. If you want to save them longer, freezing is a great option. Wrap each pancake in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can. You can freeze the pancakes for up to three months. When it’s time to enjoy your pancakes again, you have options. For the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet. Cover them with foil and heat for about 10 minutes. This keeps them soft. If you prefer the stovetop, heat a non-stick skillet over low heat. Add the pancakes and cover with a lid. Heat for 2-3 minutes on each side. For a quick option, use the microwave. Place a pancake on a microwave-safe plate. Cover it with a damp paper towel. Heat for 20-30 seconds. This keeps them moist, but be careful not to overheat. No matter how you reheat, the goal is to keep the texture and flavor intact. Enjoy your delicious pancakes just like they were fresh! To make cinnamon roll pancakes, mix flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth. Combine both mixtures, blending gently. Don’t overmix; some lumps are fine. Heat a non-stick skillet over medium heat. Pour batter and sprinkle cinnamon sugar in the center. Swirl it in with a skewer. Cook until bubbles form, then flip and cook until golden. Yes, you can use different flours. All-purpose flour works best for texture. You can try whole wheat flour for a nutty flavor. Gluten-free flour blends also work if you have a gluten allergy. Just ensure it is a cup-for-cup blend for best results. Pancakes are done when bubbles form on the surface and the edges look set. Flip them and cook for another 2 minutes or until golden brown. If they spring back when touched, they are ready. You can make a buttermilk substitute easily. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and it’s ready to use. Alternatively, you can use plain yogurt or sour cream, thinned with milk. Cinnamon roll pancakes last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. You can reheat them in a toaster or microwave. They are delicious even when warmed up! This guide covered all you need for perfect cinnamon roll pancakes. We explored ingredients, step-by-step cooking, and tips for amazing results. You learned to customize the recipe with flavors and adapt it to suit your needs. Remember, careful mixing and heat control are key for fluffy pancakes. Enjoy serving and sharing your delicious creation. With these tips, you can impress anyone at breakfast!

Cinnamon Roll Pancakes

Delicious pancakes with a cinnamon swirl and cream cheese glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cup cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tablespoon milk
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Make the Cinnamon Filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined. Set aside.
  • Prepare the Pancake Batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; it's okay if there are a few lumps.
  • Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
  • Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the griddle. Immediately sprinkle a thin line of the cinnamon sugar mixture across the center of the pancake. Using a skewer or knife, gently swirl the cinnamon mix into the batter, creating a swirl design. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2 minutes on the opposite side until golden brown.
  • Make the Cream Cheese Glaze: In a bowl, mix the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired thickness for pouring.
  • Serve: Stack your beautiful cinnamon roll pancakes on a plate and drizzle generously with the cream cheese glaze. You can also sprinkle leftover cinnamon sugar on top if desired.

Notes

Serve the pancakes in a tall stack, dust with powdered sugar, and garnish with a sprinkle of extra cinnamon and a few pecans or walnuts for added texture. Add a pat of butter on top for an extra indulgent look!
Keyword breakfast, cinnamon, dessert, pancakes