Cinnamon Roll Pancakes
Buttery swirls of brown sugar and cinnamon melt into fluffy, golden pancakes, and a silky cream cheese drizzle ties it all together. These cinnamon roll pancakes combine pantry staples into pure breakfast magic—no yeast, no waiting, just warm spirals of joy. The best parts of cinnamon rolls and pancakes, all in one cozy stack.
4
servings
Ingredients
Cinnamon Swirl
- 4 tbsp (55 g) unsalted butter softened
- 1/3 cup (65 g) brown sugar packed, dark or light
- 1 1/2 tsp (3 g) ground cinnamon
Pancake Batter
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) salt
- 1 large egg
- 1 cup (240 ml) buttermilk see notes for substitute
- 2 tbsp (28 g) unsalted butter melted and cooled
- 1 tsp (5 ml) vanilla extract
Cream Cheese Icing
- 2 oz (56 g) cream cheese softened
- 2 tbsp (28 g) unsalted butter softened
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 1-2 tbsp (15-30 ml) milk as needed, for thinning
Equipment
- Nonstick Skillet or Griddle
- Mixing bowls
- Whisk
- Piping Bag or Ziplock Bag
- Hand Mixer
- Spatula
Instructions
- Make the cinnamon swirl: In a bowl, whisk together softened butter, brown sugar, and cinnamon until glossy and smooth. Scoop into a piping bag or ziplock and set aside (do not refrigerate).
- Whisk the dry ingredients: In a large bowl, stir together flour, baking powder, baking soda, granulated sugar, and salt.
- Combine wet ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until fully combined.
- Mix batter: Pour the wet ingredients into the dry. Stir gently until just combined—lumps are fine. Do not overmix.
- Make the icing: Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, then beat again. Thin with milk, a little at a time, until thick but pourable.
- Cook the pancakes: Preheat a nonstick skillet or griddle over medium. Lightly grease. Pour 1/4 cup batter per pancake. Immediately pipe a swirl of the cinnamon mixture onto each pancake.
- Flip and finish: Cook until bubbles form on top and edges look set. Gently flip; cook other side 1–2 minutes more. Transfer pancakes to a plate and tent to keep warm. Repeat with remaining batter.
- Drizzle and serve: Warm the cream cheese icing slightly if needed, then drizzle over warm pancakes. Serve immediately and enjoy!
Notes
Buttermilk substitute: Use 1 cup milk + 1 tbsp lemon juice or vinegar, sit for 5 minutes.
Storage: Pancakes keep 3–4 days in the fridge, or up to 2 months frozen. Store icing separately.
Gluten-free: Swap for a 1:1 gluten-free baking mix.
Dairy-free: Use plant-based butter/milk/cream cheese.
Pro tip: Don't overmix the batter—lumps are good for fluffiness. Keep the cinnamon swirl thick (not runny) for that perfect spiral.
Storage: Pancakes keep 3–4 days in the fridge, or up to 2 months frozen. Store icing separately.
Gluten-free: Swap for a 1:1 gluten-free baking mix.
Dairy-free: Use plant-based butter/milk/cream cheese.
Pro tip: Don't overmix the batter—lumps are good for fluffiness. Keep the cinnamon swirl thick (not runny) for that perfect spiral.
Nutrition
Calories: 375kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 430mg | Potassium: 180mg | Fiber: 1g | Sugar: 22g | Vitamin A: 590IU | Calcium: 150mg | Iron: 2.2mg