Cinnamon roll pancakes combine fluffy pancakes with a sweet cinnamon swirl and creamy frosting. They’re like having breakfast and dessert all in one delicious bite!
Making these is a fun adventure; you will feel like a fancy chef. Plus, the smell of cinnamon in your kitchen is just heavenly. Who wouldn’t want that? 😍
I love serving these with extra maple syrup on top. It’s a sweet morning treat that always brings smiles! They’re super easy to whip up, making breakfast special without the stress.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our pancake batter. If you’re looking for a gluten-free option, try using a blend of gluten-free flour. I find that almond flour can also give a unique texture!
Brown Sugar: This adds a nice caramel flavor to the cinnamon swirl. If you don’t have brown sugar on hand, white sugar works too, though the flavor will be a bit less rich. Try adding a touch of molasses to white sugar for a brown sugar substitute!
Cinnamon: Ground cinnamon is essential for that classic cinnamon roll taste. If you’re out, pumpkin pie spice can bring a different but delightful flavor twist! I love using a bit more cinnamon when I’m feeling extra indulgent.
Cream Cheese: For the glaze, cream cheese brings tanginess. If you want something lighter, you can substitute Greek yogurt for a similar texture, but remember it might be less sweet.
What’s the Key to Achieving Perfect Pancake Fluffiness?
Getting that ideal fluffy pancake is all about the mixing technique. When you combine wet and dry ingredients, mix gently. The batter should be slightly lumpy—overmixing leads to tough pancakes.
- Use fresh baking powder for the best rise in your pancakes.
- Let the batter rest for a few minutes before cooking; this helps it to expand and become fluffier.
Cooking at the right temperature is essential as well. A medium heat allows the pancakes to cook through without burning. Happy pancake flipping!
How to Make Cinnamon Roll Pancakes?
Ingredients You’ll Need:
For the Pancake Batter:
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 4 tablespoons unsalted butter, melted
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk (to thin glaze as needed)
For Serving:
- Maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and cooking. For a delightful breakfast, you can have these amazing cinnamon roll pancakes ready in no time!
Step-by-Step Instructions:
1. Make the Pancake Batter:
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s perfectly okay if there are a few lumps—just be careful not to overmix!
2. Prepare the Cinnamon Swirl Mixture:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until it’s smooth and well blended. Set this delicious mixture aside; we’ll use it shortly!
3. Cook the Pancakes with Cinnamon Swirl:
Heat a nonstick skillet or a griddle over medium heat. Lightly grease it with some butter or cooking spray. For each pancake, pour about ¼ cup of the pancake batter onto the skillet.
4. Add Cinnamon Swirl:
Right after pouring the batter, drizzle about a tablespoon of the cinnamon mixture over the pancake. Take a toothpick or a knife and gently swirl the cinnamon into the pancake batter, creating those lovely cinnamon roll ripples!
5. Cook Until Bubbly:
Let the pancake cook until small bubbles begin to form on the surface and the edges look set. This should take about 2-3 minutes. Carefully flip the pancake and cook for another 1-2 minutes or until it’s nice and golden brown. Once done, transfer it to a plate and keep it warm. Repeat with the remaining batter and cinnamon swirl mixture.
6. Make the Cream Cheese Glaze:
In a medium bowl, beat the softened cream cheese and butter together until it’s smooth and creamy. Gradually mix in the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency for the glaze.
7. Serve:
Stack those beautiful cinnamon roll pancakes on a plate. Drizzle generously with the cream cheese glaze. If you like, add a bit of maple syrup on top for extra sweetness!
Enjoy these warm, fluffy cinnamon roll pancakes with creamy glaze dripping down every delightful bite! They’re sure to make your day special!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give the pancakes a nuttier flavor and more fiber. Just keep in mind that the texture might be a bit denser, so consider mixing it with some all-purpose flour for lighter pancakes if desired!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Just reheat in a toaster or microwave!
Can I Make the Cream Cheese Glaze in Advance?
Yes, the cream cheese glaze can be made ahead of time! Store it in the refrigerator in an airtight container for up to a week. Just give it a good stir and add a splash of milk to thin it out if needed before serving.
What Can I Substitute for Cream Cheese in the Glaze?
If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese blended until smooth as a replacement for cream cheese. It will give a different flavor but will still provide a tasty drizzle over the pancakes!
