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Stack of fluffy Cinnamon Roll Pancakes drizzled generously with a creamy white cream cheese glaze.

Cinnamon Roll Pancakes

Fluffy pancakes swirled with cinnamon sugar and topped with a warm cream cheese glaze—just like a cinnamon roll but quicker and easier!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
Cinnamon Swirl
  • 4 tbsp softened butter
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon
Cream Cheese Glaze
  • 3 tbsp cream cheese, softened
  • 2 tbsp melted butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk as needed

Equipment

  • Nonstick Skillet

Method
 

  1. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients until smooth.
  2. Make the cinnamon swirl by combining softened butter, brown sugar, and cinnamon. Transfer to a piping or zip-top bag and snip the tip.
  3. Heat a nonstick skillet over medium heat and lightly grease it. Pour 1/4 cup batter into the skillet.
  4. When the pancake starts to bubble, pipe a swirl of the cinnamon mixture on top. Flip carefully and cook 1–2 minutes more.
  5. Repeat with remaining batter and cinnamon swirl mixture.
  6. For the glaze, whisk cream cheese, melted butter, powdered sugar, vanilla, and milk until pourable.
  7. Drizzle warm glaze over stacked pancakes and serve immediately.

Notes

For extra sweetness, add a dusting of powdered sugar or a drizzle of maple syrup. Best served warm!