Oh, friends, let me tell you about a breakfast that will have your taste buds dancing with joy! Imagine fluffy pancakes swirled with a delightful blend of cinnamon and sugar, topped with a luscious cream cheese glaze. Yes, I’m talking about none other than Cinnamon Roll Pancakes! These beauties bring all the flavors of your favorite cinnamon rolls into a pancake form, and they are utterly irresistible. Perfect for a weekend brunch, a special occasion, or just a treat to brighten up your morning, these pancakes will definitely steal the show at your breakfast table. So, grab your ingredients, and let’s get rolling (pun intended)!
Why You’ll Love This Recipe
- Easy to whip up, perfect for those busy mornings when you need something special!
- Indulgent flavor – who doesn’t love the combination of cinnamon, sugar, and cream cheese?
- Versatile – perfect for breakfast, brunch, or even dessert!
- Family-friendly and sure to please even the pickiest eaters!
Ingredients
Let’s dive into what you’ll need for these heavenly Cinnamon Roll Pancakes:
- All-purpose flour – the base for this fluffy goodness.
- Baking powder – to make your pancakes rise and become light and airy.
- Salt – a little pinch goes a long way in enhancing flavor.
- Milk – for that perfect batter consistency; you can adjust as needed.
- Vegetable oil – adds moisture and helps the pancakes cook up beautifully.
- Egg – binds everything together, ensuring rich and fluffy pancakes.
- Butter – for the cinnamon filling that creates that delightful swirl.
- Brown sugar – brings sweetness and depth to the cinnamon filling.
- Ground cinnamon – the star flavor that makes these pancakes a twist on classic cinnamon rolls.
- Cream cheese – the base for a zingy glaze.
- Powdered sugar – to sweeten your glaze for that perfect finish.
- Vanilla extract – to add a warm, aromatic layer of flavor to your glaze.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now that we have our ingredients ready, let’s get into the fun part—making these fabulous Cinnamon Roll Pancakes!
- Start by preparing the cinnamon filling. In a medium bowl, mix together some melted butter, light brown sugar, and ground cinnamon. Once it’s all combined, scoop the filling into a small zip baggie and let it rest for about 10 to 15 minutes. We want it to be slightly thick, almost like frosting!
- While the filling rests, let’s whip up the pancake batter! Take a medium bowl and whisk together all-purpose flour, baking powder, and a tiny bit of salt. Next, slowly whisk in the milk, vegetable oil, and beaten egg until just combined. Don’t stress about any lumps—those little beauties will cook out!
- Now it’s time for the cream cheese glaze! In a safe glass bowl or microwave-safe bowl, melt the butter and cream cheese together. Once smooth, whisk in powdered sugar and vanilla extract until your glaze is just heavenly and creamy. Set this aside; we want it warm when serving!
- Heat a large skillet or griddle on low heat. Give it a spritz of non-stick cooking spray to keep our pancakes from sticking. Now, pour about half a cup of your pancake batter onto the skillet.
- Grab your cinnamon filling baggie and snip off a corner. Squeeze a spiral of that lovely filling right on top of the pancake—this is where the magic happens!
- When you start to see bubbles bubbling up on the surface of the pancake, it’s time to flip! Carefully turn it over with a spatula and let it cook until the underside is lightly browned, about 1 to 2 minutes longer. Once done, transfer the pancake to a baking sheet and keep it warm in the oven. You can do this while making the rest!
- When you’re ready to serve, drizzle that glorious cream cheese glaze generously on top of each pancake. Trust me, your mornings are about to get a whole lot sweeter!
Pro Tips for Making the Recipe
- For even fluffier pancakes, let your batter rest for about 5-10 minutes before cooking. This gives the baking powder a chance to activate and create that airy texture we love!
- If the cinnamon filling is too thin, just let it rest a bit longer in the zip baggie—it’ll thicken up nicely.
- Keep your skillet or griddle on low! Cooking them too hot will mean burnt pancakes and raw centers, which is a no-go.
- If you like a creamier glaze, feel free to add a splash of milk to reach your desired consistency!
How to Serve
Cinnamon Roll Pancakes are best served warm and fresh off the griddle. You can add a sprinkle of chopped nuts for a lovely crunch or fresh fruits like bananas or berries for a refreshing touch. A dollop of whipped cream could also elevate this delightful breakfast! These pancakes also pair beautifully with a hot cup of your favorite coffee or tea.
Make Ahead and Storage
If you have leftovers (though I’m betting they’ll be devoured quickly!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for about 30 seconds, or warm them in a skillet for that freshly cooked feel! If you want to freeze them, layer the pancakes between parchment paper in a freezer bag, and they’ll keep for a month. Simply reheat in the toaster or microwave when you’re ready to enjoy them again.
Now there you have it—a delightful, comforting recipe for Cinnamon Roll Pancakes that will make your mornings unforgettable! I can’t wait for you to try this, and I’m sure your family will love it just as much as mine does. Happy cooking!
Cinnamon Roll Pancakes
Equipment
- Skillet
- Medium Bowls
- Whisk
- Spatula
- Zip Baggie
- Oven
Ingredients
Pancake Batter
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk may need to add a little more if batter is too thick
- 1 Tablespoon vegetable oil
- 1 large egg beaten
Cinnamon Filling
- ⅓ cup butter melted
- ¾ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Glaze
- 4 Tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, mix melted butter, brown sugar, and cinnamon for the filling. Scoop into a small zip baggie and let rest for 10 to 15 minutes.
- In another bowl, whisk together flour, baking powder, and salt. Whisk in milk, oil, and egg until just moistened.
- In a microwave-safe bowl, heat butter and cream cheese until melted, then whisk in powdered sugar and vanilla for the glaze.
- Heat a skillet over low heat and spray with non-stick spray. Pour 1/2 cup of batter onto the skillet and squeeze spiral cinnamon filling on top.
- When bubbles appear, flip and cook until lightly browned on the other side. Keep pancakes warm in the oven.
- Serve pancakes topped with warmed cream cheese glaze and enjoy!