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Easy Cinnamon Roll Pancakes with Cream Cheese Glaze

A tall stack of three fluffy cinnamon roll pancakes drizzled generously with white cream cheese glaze.
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Make weekend breakfast special with these fluffy Cinnamon Roll Pancakes. This recipe swirls cinnamon sugar into the batter and tops it with a simple, rich cream cheese glaze for a decadent brunch treat.

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 teaspoon vanilla extract
  • For the Cinnamon Swirl: 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted butter
  • For the Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar and cinnamon. Set aside.
  2. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, salt, and white sugar.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Prepare the glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk if the glaze is too thick. Set aside.
  6. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  8. Immediately drizzle a small amount of the melted butter over the raw batter surface, then sprinkle a small amount of the cinnamon sugar mixture over the buttered area.
  9. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
  10. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
  11. Remove the pancakes from the griddle and stack them on a plate.
  12. Drizzle generously with the cream cheese glaze before serving warm.

Notes

  • For the best swirl, work quickly when adding the cinnamon mixture to the wet batter on the griddle.
  • You can make the cream cheese glaze ahead of time and keep it covered in the refrigerator. Let it warm slightly before drizzling.
  • This recipe is perfect for a holiday breakfast or special weekend brunch.

Nutrition

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