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Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes combine fluffy pancakes with a gooey cinnamon swirl and a creamy glaze for an indulgent breakfast experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancake Base
  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 2 large eggs beaten
For the Cinnamon Filling
  • 1/4 cup butter melted
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
For the Cream Cheese Glaze
  • 1/4 cup butter melted
  • 8 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. In a large bowl, combine your flour, baking powder, and salt.
  2. In a separate bowl, whisk together milk, vegetable oil, and beaten eggs until fully combined.
  3. Pour the wet ingredients into the dry ingredients, stirring just until moistened. Leave a few lumps in the batter.
Cinnamon Filling
  1. In a medium bowl, mix melted butter, brown sugar, and ground cinnamon until fully combined.
  2. Transfer this filling into a piping bag or a Ziploc bag with the corner snipped off.
Cooking the Pancakes
  1. Heat your griddle to 325°F and grease it lightly.
  2. Pour your pancake batter onto the griddle to your desired size.
  3. Using your piping bag, swirl the cinnamon filling onto each pancake.
  4. Watch for bubbles forming across the surface of your pancake before flipping.
  5. Flip carefully using a wide spatula and continue cooking in batches.
Cream Cheese Glaze
  1. In a microwave-safe bowl, melt butter and cream cheese together, stirring until smooth.
  2. Whisk in powdered sugar and vanilla extract until the glaze reaches a pourable consistency.
Serving
  1. Drizzle your warm cream cheese glaze generously over the pancakes. Serve immediately.

Notes

Serve these pancakes warm for the best texture and flavor. Garnish with toasted coconut, chopped nuts, or fresh fruit for extra flair. Store leftovers in an airtight container in the fridge for up to three days.