Cinnamon Roll Pancakes (Print Version)

Fluffy pancakes infused with cinnamon swirls and a luscious cream cheese glaze for a delightful brunch.

# What You'll Need:

→ Pancake Batter

01 - 1½ cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 1¼ cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - ⅓ cup unsalted butter, melted
10 - ½ cup packed light brown sugar
11 - 1½ teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - ¾ cup powdered sugar
15 - ½ teaspoon vanilla extract
16 - 2 tablespoons milk

# How To Make:

01 - In a medium bowl, whisk together flour, sugar, baking powder, and salt.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Pour this mixture into the dry ingredients and whisk gently until just combined; allow the batter to rest.
03 - Blend melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a piping bag or zip-top bag and snip a small corner for dispensing.
04 - Beat together cream cheese and softened butter until smooth. Gradually incorporate powdered sugar and vanilla, then add milk, whisking until the glaze reaches a pourable consistency.
05 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease the surface. Pour ¼ cup batter per pancake onto the skillet.
06 - Pipe the cinnamon swirl onto each pancake immediately after pouring the batter. Cook until bubbles form on the surface, about 2 to 3 minutes, then flip carefully and cook for an additional 2 minutes.
07 - Serve pancakes warm, generously drizzled with the cream cheese glaze.

# Expert Tips:

01 -
  • They taste like cinnamon roll dough but cook in the time it takes to make regular pancakes.
  • The cream cheese glaze adds a tangy richness that keeps you coming back for another bite.
  • You can pipe the swirl freehand and it always looks intentional, never rushed.
02 -
  • Medium-low heat is non-negotiable—I learned this when my first batch burned on the outside while the insides stayed pale and clammy.
  • Let your cream cheese and butter actually soften on the counter; cold cream cheese won't whisk smooth and you'll end up with a lumpy glaze that never pours right.
  • Don't overmix the batter or you'll activate the gluten and end up with tough, chewy pancakes instead of fluffy clouds.
03 -
  • Add a pinch of nutmeg to the cinnamon swirl if you want an extra dimension that makes people ask what the secret ingredient is.
  • Use a gentle hand when flipping—a thin spatula slid underneath quickly and a confident flip keeps the swirl pattern intact instead of folding into chaos.
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