Description
Delicious Cinnamon Roll Pancakes featuring a cinnamon-sugar swirl inside and topped with a rich cream cheese glaze, perfect for a cozy breakfast or brunch.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare Cinnamon Swirl: In a bowl, combine melted butter, brown sugar, and cinnamon until fully mixed. Transfer the mixture into a pastry bag or a zip-top plastic bag, sealing tightly for piping.
- Make Cream Cheese Glaze: In another bowl, beat the room temperature butter and cream cheese together until smooth and without lumps. Gradually add powdered sugar, vanilla extract, and salt, continuing to beat until well combined. Cover with plastic wrap and set aside. If made ahead, refrigerate and bring to room temperature before using.
- Mix Pancake Batter: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the melted butter, milk, and beaten eggs until just combined.
- Cook Pancakes: Heat a non-stick skillet over medium-low heat and grease lightly with canola or vegetable oil. Pour 1/4 cup of pancake batter onto the skillet to form each pancake.
- Add Cinnamon Swirl: Snip a corner off the prepared cinnamon swirl bag and pipe a swirl onto the top of each pancake batter in the skillet. Do not flip the pancakes to prevent burning the sugar swirl.
- Finish Cooking: Reduce heat to low and cover the pan with a lid. Cook pancakes for 3 to 5 minutes until cooked through thoroughly. Remove from pan and repeat with remaining batter and cinnamon swirl.
- Serve: Drizzle the cream cheese glaze over warm pancakes and serve immediately for best flavor and texture. Enjoy!
Notes
- Use room temperature ingredients for the glaze and eggs to ensure smooth batter and glaze texture.
- Cooking pancakes on low heat with a lid prevents burning and ensures even cooking through the sugar swirl.
- If you don’t have a pastry bag, a zip-top bag with the corner snipped works perfectly for piping the cinnamon swirl.
- The cream cheese glaze can be prepared a day ahead and refrigerated; bring to room temperature before serving.
- Use a non-stick skillet and minimal oil to prevent sticking and achieve soft pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg
