Why Make This Recipe

Cinnamon Roll Pancakes are a perfect way to enjoy the beloved flavors of traditional cinnamon rolls without the hassle of rolling and baking. They are fluffy, delicious, and topped with a sweet cream cheese glaze. This recipe is ideal for a special brunch or a cozy family breakfast, bringing warmth and joy to your table. Plus, they are easy to make and perfect for any skill level in the kitchen!

How to Make Cinnamon Roll Pancakes

Mix Your Dry Ingredients: In a large bowl, combine 1 cup of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk them together until well blended.
Prepare the Wet Ingredients: In another bowl, mix together 1 cup of milk, 1 large egg, and 2 tablespoons of vegetable oil. If you prefer a richer flavor, melt some butter and use it instead of oil.
Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Make the Cinnamon Mixture: In a small bowl, mix 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with melted butter. Pour about 1/4 cup of batter onto the skillet. Sprinkle a spoonful of the cinnamon mixture over the batter. Cook until bubbles form on the surface, then flip and cook for another minute or two until golden brown.
Prepare the Cream Cheese Glaze: In a bowl, combine 4 ounces of cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter. Mix until smooth and creamy.
Serve: Stack your pancakes high and drizzle the cream cheese glaze on top!

Ingredients

1 cup Flour (Can use gluten-free flour blend.)
2 teaspoons Baking Powder (Ensure freshness for best rise.)
1/4 teaspoon Salt (Sea salt can be used for flavor.)
1 cup Milk (Any non-dairy milk works well.)
1 large Egg (A flax egg can substitute for vegan.)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
1 cup Powdered Sugar (Adjust for preferred sweetness.)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
2 tablespoons Melted Butter

How to Serve Cinnamon Roll Pancakes

Serve these pancakes warm, stacked high on a plate, and generous drizzles of the cream cheese glaze on top. You can also add chopped nuts, fresh fruits, or even more cinnamon for an extra touch.

How to Store Cinnamon Roll Pancakes

If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing them in a freezer-safe bag. Just be sure to separate layers with parchment paper to avoid sticking.

Tips to Make Cinnamon Roll Pancakes

Use fresh baking powder for better rise and fluffiness.
Don’t overmix the batter; it’s okay if there are some lumps.
For a richer flavor, use buttermilk instead of regular milk.
Make sure the skillet is preheated before adding the batter for even cooking.

Variation

You can add chopped apples or nuts to the batter for a delicious twist. For a vegan version, substitute the egg with a flax egg and use non-dairy ingredients throughout.

FAQs

Can I make the batter ahead of time?

Yes! You can make the batter in advance and store it in the fridge for up to 24 hours. Give it a good stir before using.

Can I use whole wheat flour instead?

Absolutely! Whole wheat flour can be used, but the pancakes may be denser. Consider mixing half regular flour and half whole wheat for a balanced texture.

How can I make them dairy-free?

Simply use non-dairy milk and replace the cream cheese with a dairy-free alternative. Adjust the powdered sugar to your taste for the glaze.