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Cinnamon Roll Pancakes

A delightful fusion of pancakes and cinnamon rolls, Cinnamon Roll Pancakes capture the warm, sweet essence of freshly baked cinnamon rolls layered within fluffy pancakes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (regular or gluten-free)
  • 3 tsp baking powder to achieve fluffy texture
  • 3 tsp cinnamon the star of the show
  • 1/2 cup brown sugar or coconut sugar for warm, caramel flavor
Wet Ingredients
  • 1 1/4 cup milk (regular or plant-based)
  • 2 tbsp maple syrup for added sweetness
  • 1 tsp vanilla extract because it makes everything better
  • 4 tbsp softened butter (regular or plant-based) for richness
Cinnamon Swirl
  • 2 tbsp melted butter for drizzling
  • 2 oz cream cheese (regular or plant-based) for the glaze
  • 1/2 cup powdered sugar for the glaze

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, cinnamon, and brown sugar until well combined.
  2. In a separate bowl, mix the milk, maple syrup, vanilla extract, and softened butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until the batter comes together, but don’t overmix—it’s okay if there are a few lumps!
  4. In a small bowl, combine the reserved melted butter with brown sugar and cinnamon to create your swirl mixture.
Cooking
  1. Heat a non-stick griddle or skillet over medium heat. Pour 1/4 cup of batter onto the griddle and swirl in a teaspoon of the cinnamon mixture.
  2. Cook until bubbles form on top, then flip and cook until golden brown. Repeat with the remaining batter.
Glazing
  1. In a small bowl, mix the cream cheese and powdered sugar together until smooth, adding a splash of milk if necessary to loosen it up.
  2. Top your pancakes with the cream cheese glaze, and maybe even add a sprinkle of additional cinnamon if you’re feeling adventurous!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in layers separated by parchment paper.