Cinnamon Roll Pancakes — Recipe
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1.25 cups milk
- 1 egg
- 2 tbsp melted butter
- 4 tbsp softened butter (for swirl)
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 2–3 tbsp milk (for glaze)
Instructions
- Whisk the flour, sugar, baking powder, and salt together, then whisk in the milk, egg, and melted butter until just combined.
- In a separate bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste; spoon it into a zip-top bag with the corner snipped off.
- Heat a griddle over medium heat and pour batter for each pancake.
- Immediately pipe a spiral of the cinnamon swirl onto each pancake.
- Cook until bubbles form, then flip carefully and cook until golden on the other side.
- Whisk the cream cheese, powdered sugar, and milk into a glaze and drizzle over the warm pancakes.
Why Pipe the Swirl Right Away
The cinnamon-butter mixture needs to go on while the batter is still wet so it sinks in slightly and creates a true swirl instead of sitting on top and burning.
Flipping Without Losing the Swirl
Use a wide, thin spatula and flip confidently in one motion; a hesitant, slow flip is what causes the swirl to smear rather than stay marbled.
Cinnamon Roll Pancakes FAQ
Can I make the swirl and glaze ahead?
Yes, both keep refrigerated for a few days; just soften the swirl mixture before piping.
Why did my swirl burn?
The heat is likely too high; medium heat gives the sugar time to caramelize without scorching.
Can I freeze leftover pancakes?
Yes, freeze in a single layer, then reheat in a toaster.
Want the Glaze to Set Perfectly Every Time?
There is a simple ratio trick that keeps the cream cheese glaze thick enough to drizzle without soaking straight into the pancakes.
Reveal the Glaze Ratio Trick →Free tip — no sign-up required. We may earn a commission if you purchase recommended products.