Description

These Cinnamon Roll Pancakes combine the sweet, buttery swirl of classic cinnamon rolls with the fluffy texture of pancakes, all topped with a creamy glaze for an indulgent breakfast treat.

Ingredients

1 cup all-purpose flour (or whole wheat flour)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (or buttermilk)

2 tablespoons vegetable oil (or melted butter)

1 large egg, beaten

1/4 cup butter, melted (for cinnamon filling)

1/4 cup light brown sugar

1 tablespoon ground cinnamon

4 ounces cream cheese (or Greek yogurt)

1 cup powdered sugar

1 teaspoon vanilla extract

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Instructions

In a small bowl, mix together melted butter, light brown sugar, and ground cinnamon until a thick paste forms. Transfer to a piping or zip bag and let rest for 10–15 minutes to thicken.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir in milk, vegetable oil, and beaten egg until just combined. Do not overmix to maintain fluffiness.
For the glaze, gently heat cream cheese and butter in a small saucepan until melted and smooth. Remove from heat and whisk in powdered sugar and vanilla extract until creamy.
Preheat a non-stick skillet over low heat and lightly grease with oil. Pour about 1/2 cup of pancake batter into the pan.
Pipe the cinnamon filling in a spiral pattern over the pancake. Cook until bubbles appear on the surface, then carefully flip and cook the other side until golden brown.
Keep pancakes warm in the oven until ready to serve. Drizzle with cream cheese glaze before serving.

Notes

Keep skillet on low heat to prevent the cinnamon sugar from burning.

Let the cinnamon filling cool slightly before piping for a more defined swirl.

You can use Greek yogurt or mascarpone instead of cream cheese for the glaze.

For vegan pancakes, use plant-based milk, coconut oil, and a flaxseed egg substitute.

Store leftovers in an airtight container for up to 3 days or freeze up to a month.

Nutrition

Serving Size: 1 pancake
Calories: 310
Sugar: 20g
Sodium: 310mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg