Description
These Cinnamon Roll Pancakes combine soft, fluffy buttermilk pancakes with a rich brown sugar cinnamon swirl and a smooth cream cheese glaze. They’re warm, buttery, and slightly caramelized around the edges — just like a cinnamon roll, but ready in only 30 minutes. Perfect for weekend brunch or special breakfast mornings.
Ingredients
Pancake Batter
-
2 cups all-purpose flour
-
2 tablespoons sugar
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
½ teaspoon salt
-
2 cups buttermilk
-
2 large eggs
-
3 tablespoons melted butter
-
1 teaspoon vanilla extract
Cinnamon Swirl
-
½ cup brown sugar
-
¼ cup melted butter
-
1 tablespoon ground cinnamon
Cream Cheese Glaze
-
4 oz cream cheese, softened
-
1 cup powdered sugar
-
2 tablespoons milk
-
½ teaspoon vanilla
Instructions
-
Make Pancake Batter:
Whisk flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, melted butter, and vanilla. Stir until smooth (don’t overmix). -
Prepare Cinnamon Swirl:
Mix brown sugar, melted butter, and cinnamon until thick. Transfer to a piping bag. -
Cook Pancakes:
Heat a greased nonstick skillet over medium-low.
Pour ¼ cup batter. Pipe a spiral on top.
When bubbles form, flip carefully and cook until golden. -
Make Glaze:
Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. -
Serve:
Stack pancakes and drizzle generously with glaze.
Notes
-
Cook over medium-low heat to prevent the swirl from burning.
-
Let the cinnamon mixture cool slightly before piping.
-
Use a squeeze bottle for cleaner spirals.
-
Pancakes freeze beautifully for make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 pancakes)
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1-2g
- Protein: 8g
- Cholesterol: 95mg