Cinnamon Roll Pancake
Soft, fluffy pancakes swirled with sweet cinnamon sugar and finished with a creamy glaze. Perfect for a quick, indulgent breakfast or brunch, these pancakes bring all the cozy flavors of classic cinnamon rolls to your morning table in just 15 minutes.
Equipment
- 1 large mixing bowl
- 1 medium bowl
- Measuring Cups and Spoons
- Fork or whisk
- Zip-top bag (for cinnamon filling)
- Non-stick pan or griddle
- Microwave-safe bowl
Ingredients
Pancake Batter:
- 1 ½ cups all-purpose flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Filling:
- ⅓ cup melted butter
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze:
- 4 tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: In a medium-sized bowl, combine ⅓ cup of melted butter, ¾ cup packed light brown sugar, and 1 tablespoon of ground cinnamon. Stir thoroughly until the mixture forms a smooth, thick paste. Transfer this cinnamon mixture into a sturdy zip-top bag. Seal the bag and set it aside for now. This will be used later to create the signature swirls on each pancake.
- Mix Dry Ingredients for Pancakes: In a large mixing bowl, add 1 ½ cups all-purpose flour, 2 teaspoons aluminum-free baking powder, and ½ teaspoon salt. Use a whisk or fork to mix the dry ingredients evenly, ensuring the leavening agent is fully distributed. This helps your pancakes rise perfectly and become extra fluffy.
- Combine Wet Ingredients: In a separate small bowl or directly into the well of the dry ingredients, add 1 ¼ cups milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Using a fork, whisk the egg gently into the milk until fully incorporated. Then gradually fold the milk-egg mixture into the flour, starting from the center and working outward. Stir just until combined—do not overmix, as this will make the pancakes dense.
- Prepare the Cream Cheese Glaze: In a microwave-safe bowl, place 2 ounces cream cheese and 4 tablespoons butter. Microwave for 30 seconds to soften and melt the ingredients. If they’re not fully melted, continue in 15-second intervals, stirring after each. Once smooth, add 1 ¼ cups powdered sugar and 1 teaspoon vanilla extract. Stir until the glaze is silky and lump-free. Set aside while you cook the pancakes.
- Heat the Pan or Griddle: Place a non-stick pan or griddle over medium heat. Allow it to heat for 2–3 minutes until it’s evenly warm. Lightly grease with butter or cooking spray to prevent sticking. Test the temperature by sprinkling a few drops of water on the surface; they should sizzle gently.
- Pour and Swirl the Pancakes: Using a ⅓ to ½ cup measure, pour pancake batter onto the heated pan, forming a circle. Take the prepared cinnamon filling bag and snip a tiny corner of the tip. Squeeze the filling onto each pancake in a spiral motion, starting from the center and working outward, creating a beautiful cinnamon swirl design.
- Cook the Pancakes: Allow the pancakes to cook for about 2 minutes, or until bubbles form on the surface and the edges begin to set. Carefully flip each pancake using a spatula and cook for an additional 1–2 minutes, or until golden brown and fully cooked through. Transfer cooked pancakes to a plate.
- Clean the Pan Between Batches: Wipe down the pan with a damp cloth or quickly rinse it between batches to remove any leftover cinnamon sugar. This prevents burning and ensures the next batch of pancakes cooks evenly and stays golden.
- Repeat for Remaining Batter: Continue the process with the remaining pancake batter and cinnamon filling until all pancakes are cooked. Stack them on a plate to keep them warm.
- Serve with Cream Cheese Glaze: Drizzle the prepared cream cheese glaze over the top of stacked pancakes while they are still warm. The heat will slightly melt the glaze, creating a luscious, sweet finish. Serve immediately and enjoy the soft, gooey, cinnamon-swirled pancakes at their best.
Notes
- Use aluminum-free baking powder to avoid a metallic aftertaste and achieve the best fluffy texture.
- Measure flour correctly by spooning it into the cup and leveling it—never scoop directly from the bag, which packs too much flour.
- Do not overmix the batter; a few small lumps are fine and will keep the pancakes light and airy.
- Control the cinnamon swirl by snipping only a tiny hole in the piping bag to prevent spilling outside the pancake edges.
- Clean the pan between batches with a damp cloth to avoid burnt cinnamon residue that can affect flavor.
- Cook on medium heat for even browning—too high heat may burn the sugar swirl, while low heat may make pancakes soggy.
- Warm the glaze slightly before drizzling so it spreads smoothly over the pancakes.
