Description
Unlock the secret to incredibly tender and fluffy cinnamon roll pancakes, complete with a gooey cinnamon swirl and a decadent cream cheese glaze. This easy-to-follow recipe brings gourmet breakfast to your kitchen.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- ¼ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 1 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare Pancake Batter: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients, mixing until just combined (don’t overmix!).
- Mix Cinnamon Swirl: In a small bowl, combine softened butter, brown sugar, and cinnamon until smooth. Transfer to a small ziploc bag and snip off a tiny corner.
- Cook Pancakes: Heat a lightly oiled griddle over medium-low heat. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form. Pipe cinnamon swirl onto each pancake. Cook 1-2 minutes more, then flip and cook another 1-2 minutes until golden and cooked through.
- Make Glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar, beat in milk and vanilla until smooth and pourable.
- Serve: Stack pancakes and drizzle generously with cream cheese glaze. Serve warm.
- Prep Time: 15 mins
- Cook Time: 20 mins