Description
These Delicious Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, swirling cinnamon and brown sugar filling of cinnamon rolls. Topped with a smooth and creamy cream cheese icing, this breakfast treat offers a perfect blend of comforting flavors and indulgence for a blissful morning meal.
Ingredients
Scale
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1 tablespoon cinnamon
Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Filling: In a small bowl, mix together 1/4 cup of brown sugar, 2 tablespoons of melted butter, and 1 tablespoon of cinnamon until it forms a smooth paste. Transfer this mixture to a piping bag or a zip-top bag with a corner snipped off for easier application later.
- Combine Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Accept some lumps as overmixing can make the pancakes tough.
- Heat Skillet and Pour Batter: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet.
- Add Cinnamon Swirl: Immediately pipe the cinnamon filling over the batter in a swirl pattern to create the classic cinnamon roll effect.
- Cook Pancakes: Cook for about 2-3 minutes until bubbles appear on the surface and the edges begin to set. Carefully flip the pancake and cook for an additional 2-3 minutes on the other side. Repeat with remaining batter.
- Prepare Cream Cheese Icing: While the pancakes cook, beat together 4 oz softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth and creamy. Adjust thickness by adding more milk or powdered sugar as needed.
- Serve: Stack the pancakes on a plate, drizzle generously with the cream cheese icing, and optionally sprinkle with extra cinnamon or chopped nuts for added flavor and texture. Enjoy warm!
Notes
- Do not overmix the pancake batter to keep them fluffy.
- Use a piping bag for neat and easy cinnamon swirl application.
- The cream cheese icing can be refrigerated briefly if it becomes too soft before serving.
- Adjust the sweetness of the icing by adding more or less powdered sugar.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use vegan cream cheese.
- Serve immediately to enjoy the pancakes at their fluffiest and creamiest.
