Cinnamon Roll Pancakes
Fluffy pancakes swirled with cinnamon sugar and topped with a creamy vanilla glaze, perfect for a cozy breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
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 unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted (for swirl)
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (for glaze)
Instructions
- In a large bowl, sift together flour, baking powder, salt, and white sugar.
- Make a well in the center and pour in the milk, egg, and 3 tablespoons melted butter; mix until smooth.
- In a separate small bowl, combine brown sugar and cinnamon.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Pour pancake batter onto the griddle, about 1/4 cup for each pancake.
- Drizzle a little melted butter over each pancake, then sprinkle the cinnamon sugar mixture on top.
- Using a toothpick or knife tip, gently swirl the cinnamon sugar into the batter to create a cinnamon roll pattern.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook another 2 minutes or until golden brown.
- Meanwhile, prepare the glaze by beating cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Serve pancakes warm, drizzled with the cream cheese glaze.
Notes
For extra indulgence, top with chopped pecans or a drizzle of caramel sauce to enhance the cinnamon roll flavor.