Print

Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

A tall stack of three cinnamon roll pancakes generously drizzled with white cream cheese icing.
Print Recipe

Make light, fluffy pancakes featuring a distinct cinnamon sugar swirl, finished with a simple, tangy cream cheese icing.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter
  • 1/2 cup packed brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 1/4 cup all-purpose flour (for swirl)
  • 1/4 cup softened butter (for swirl)
  • 4 ounces cream cheese, softened (for glaze)
  • 1/2 cup powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon milk or heavy cream (for glaze)

Instructions

  1. Mix the dry ingredients for the pancake batter: flour, baking powder, salt, and white sugar in a large bowl.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  4. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar, cinnamon, and 1/4 cup flour. Cut in the 1/4 cup softened butter until the mixture resembles coarse crumbs.
  5. Heat a lightly oiled griddle or large skillet over medium heat.
  6. Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake.
  7. Immediately sprinkle about 1 teaspoon of the cinnamon sugar mixture over the wet batter.
  8. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
  9. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
  10. While pancakes cook, prepare the glaze: Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and milk. Mix until the glaze is smooth and drizzle-able. Add more milk if the glaze is too thick.
  11. Stack the cooked pancakes and drizzle generously with the cream cheese glaze before serving.

Notes

  • For the best swirl, apply the cinnamon mixture immediately after pouring the batter onto the griddle.
  • If you prefer thinner pancakes, add one extra tablespoon of milk to the batter.
  • You can make the cream cheese glaze ahead of time and store it in the refrigerator for up to two days; let it soften slightly before using.

Nutrition

Find it online: https://sundayflavor.com/cinnamon-roll-pancakes-recipe-1/