These fluffy, perfect pancakes are swirled with a cinnamon- sugar mixture and topped with a cream cheese drizzle. Cinnamon roll pancakes are packed with cinnamon roll goodness and melt-in-your-mouth texture. They’re sweet, but there’s no icing in sight. Instead, that brown-sugar sweetness is tempered by the depth of cinnamon, the warmth of vanilla, and the creaminess of whole milk. When you make cinnamon roll pancakes, it’s not much more difficult than making regular pancakes. To get started, let’s make the pancake batter.
Whisk together the dry ingredients, which is flour, baking powder, and salt than in a measuring cup, whisk to combine milk, an egg, and vegetable oil: Pancake dry and wet components, done. Make the cinnamon roll filling by combining melted butter, brown sugar, and cinnamon. Whisk until relatively smooth. Add the measuring cup liquid to the dry ingredients. Whisk together until the dry flour disappears, but making sure to leave the little lumps alone so you don’t overmix the pancake batter.
Drop ladlefuls of pancake batter onto a hot griddle, then when the pancakes start to form bubbles on the first side, drizzle on a swirl of the cinnamon filling. Flip the pancakes and finish cooking, until golden brown on both sides.
- 4 tablespoons unsalted butter, melted
- ¼ cup + 2 tablespoons packed light brown sugar
- ½ tablespoon ground cinnamon
- 4 tablespoons unsalted butter
- 2-ounces cream cheese, at room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
- Combine brown sugar, melted butter, and cinnamon in a medium-size bowl.
- Scoop into a baggie and set aside. In a small pan melt the butter over low heat.
- Whisk together the cream cheese, vanilla, and powdered sugar.
- Take off of the heat and set aside until ready to use on pancakes.
- Combine flour, baking powder, and salt. Whisk together the milk, egg, and oil.
- Heat skillet to medium-low.Once preheated, spray with non-stick spray.
- Add about a ½ cup of the batter to the skillet. Wait until bubbles start to form.
- Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes.
- With a wide metal, spatula flips the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
- Wipe out the pan each time and repeat with the remaining batter.
- Warm the glaze if needed and drizzle over pancakes.