Fluffy Cinnamon Roll Pancakes (Print view)

Airy pancakes with cinnamon swirls topped by a smooth cream cheese glaze, ideal for brunch.

# List of Ingredients:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons milk

# Step-by-Step Directions:

01 - Whisk together flour, sugar, baking powder, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract together.
03 - Add wet mixture to dry ingredients and whisk until just combined. Allow batter to rest while preparing swirl and glaze.
04 - Combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer mixture into a piping or zip-top bag and snip a small corner.
05 - Beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract, then milk, mixing until pourable.
06 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease. Pour 1/4 cup batter per pancake onto skillet.
07 - Pipe cinnamon swirl onto each pancake. Cook until bubbles form on surface, about 2–3 minutes. Flip carefully and cook an additional 2 minutes.
08 - Serve pancakes warm, generously drizzled with cream cheese glaze.

# Expert Suggestions:

01 -
  • They taste like you woke up early to bake cinnamon rolls, but they're ready in under an hour.
  • The cream cheese glaze is so silky that you'll find yourself licking it off the plate, and nobody will judge you.
  • You can make them on a weeknight and still feel like you're treating yourself to something restaurant-worthy.
02 -
  • If your batter sits for more than 10 minutes before cooking, the baking powder starts to lose its lift—cook them while they're still thinking about rising.
  • Don't flip too early just because you're eager; wait for those bubbles or you'll trap uncooked batter inside and end up with a sad, gummy pancake.
03 -
  • If your glaze is too thick, add milk one tablespoon at a time; too thin, and a bit more powdered sugar fixes it instantly.
  • Brown sugar in the swirl is non-negotiable—the molasses flavor is what makes it taste like a real cinnamon roll and not just a cinnamon-y pancake.
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