Cinnamon Roll Pancakes
Homemade pancakes with a cinnamon swirl and cream cheese frosting! Cinnamon Roll Pancakes are a delicious sweet breakfast.
Servings: 8 pancakes
Calories: 333kcal
Ingredients
Pancake batter
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 large egg beaten
- 2 Tablespoons unsalted butter melted and cooled
- 2 Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Cinnamon Filling
- 4 Tablespoons unsalted butter melted and cooled
- 6 Tablespoons light brown sugar packed
- 2 teaspoons ground cinnamon
Cream Cheese Icing
- 4 Tablespoons unsalted butter room temperature
- 2 ounces original cream cheese room temperature
- ¾ cup powdered sugar
- 1 Tablespoon heavy cream room temperature
- ½ teaspoon pure vanilla extract
Instructions
Pancake Batter
- In a medium mixing bowl, whisk 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until combined.
- Then using a large mixing bowl, add 1 cup of whole milk, 1 large egg, 2 tablespoons melted and cooled unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon of pure vanilla extract and mix until blended.
- Add the contents of the dry ingredient bowl into the large mixing bowl containing the wet ingredients. Whisk the mixture until just blended. Some lumps are OK.
- Allow the pancake batter to rest on the counter for 10 - 15 minutes while preparing the remaining items for the recipe.
Cinnamon Swirl
- In a small mixing bowl, mix 4 tablespoons of melted and cooled unsalted butter, 6 tablespoons packed light brown sugar, and 2 teaspoons of ground cinnamon until combined. Then place the mixture into a piping or resealable bag and set aside.
Cream Cheese Frosting
- In a separate mixing bowl, use a hand mixer to mix 4 tablespoons of room temperature unsalted butter, 2 ounces of soft cream cheese, ¾ cup sifted powdered sugar, 1 tablespoon of heavy cream, and ½ teaspoon of pure vanilla extract. Mix until it becomes the consistency of thick icing. Pour into a piping bag and set aside until you are ready to glaze the pancakes.
Make Pancakes
- Once the pancake batter has rested, heat a nonstick griddle or skillet over medium heat (350°F). Once a few drops of water on the skillet or griddle evaporate quickly, you are ready to cook your pancakes. Lightly spray the surface with cooking spray. Use a ¼ cup (measuring cup) to pour the batter onto the hot skillet or griddle.
- Next, use scissors to cut a small hole in the tip of the prepared piping or resealable bag filled with cinnamon and sugar. Use the bag to squeeze the cinnamon filling around the top in a swirl pattern, similar to a cinnamon roll. Cook the pancake for 4 to 5 minutes, until the bubbles are popping on top and it is golden brown on the bottom.
- Gently but quickly flip them over and cook for another 3 - 4 minutes until the other side is golden. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater swirl of cinnamon. Wipe out the pan, and repeat the process with the remaining batter.
- Garnish by drizzling with cream cheese icing when ready to eat. If your cream cheese icing has hardened slightly, re-warm the cream cheese icing with warm hands.
Notes
FRIDGE: Store leftover, un-iced, pancakes in an airtight container in the fridge for up to a week.
FREEZER: You can freeze un-iced cinnamon roll pancakes in an airtight container for 3 months. Be sure to thaw for a few hours before you reheat.
Nutrition
Calories: 333kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 262mg | Potassium: 177mg | Fiber: 1g | Sugar: 25g | Vitamin A: 641IU | Vitamin C: 0.03mg | Calcium: 101mg | Iron: 1mg