Print

Ultimate Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

A tall stack of fluffy cinnamon roll pancakes cut open, generously topped with white icing and syrup.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the ultimate weekend brunch with these fluffy Cinnamon Roll Pancakes. This recipe swirls warm cinnamon sugar into light pancakes and tops them with a rich, simple cream cheese glaze for a decadent breakfast 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
  • 1/4 cup brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons melted butter (for swirl)
  • 4 ounces cream cheese, softened (for glaze)
  • 1/4 cup unsalted butter, softened (for glaze)
  • 1 1/2 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–3 tablespoons milk (for glaze consistency)

Instructions

  1. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, 1 tablespoon of cinnamon, and 2 tablespoons of melted butter. Mix until it forms a thick, crumbly paste. 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, and 3 tablespoons of melted butter.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  5. Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until you reach a smooth, pourable consistency. Set aside.
  6. Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  8. Immediately drop small spoonfuls (about 1/2 teaspoon) of the cinnamon swirl mixture onto the wet batter of each pancake. Use a toothpick or knife tip to gently swirl the cinnamon mixture into the batter.
  9. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
  10. Stack the finished Cinnamon Roll Pancakes and generously drizzle with the cream cheese glaze before serving warm.

Notes

  • For the fluffiest pancakes, avoid overmixing the batter. Stop mixing as soon as the dry ingredients disappear.
  • If your glaze becomes too thick while you wait to serve, whisk in a tiny bit more milk to thin it out.
  • You can make the cream cheese glaze ahead of time and store it in the refrigerator, allowing it to come to room temperature before serving.

Nutrition

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