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The Ultimate Fluffy Cinnamon Roll Pancakes with Decadent Cream Cheese Glaze

Cross-section view of a tall stack of cinnamon roll pancakes layered with cream cheese frosting and drizzled with icing.
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Make weekend brunch special with these Cinnamon Roll Pancakes. You get fluffy pancakes infused with a warm cinnamon swirl, topped with a rich, easy cream cheese glaze. This recipe combines the best of breakfast and baking into one simple skillet treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter, plus more for the griddle
  • 1/2 cup granulated sugar for swirl
  • 2 tablespoons ground cinnamon for swirl
  • 1/4 cup cream cheese, softened for glaze
  • 1/2 cup powdered sugar for glaze
  • 1–2 tablespoons milk for glaze

Instructions

  1. Combine the flour, baking powder, salt, and white sugar in a large bowl. Whisk to combine dry ingredients.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  4. In a small bowl, mix the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon for the swirl mixture.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Immediately sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the wet batter on each pancake.
  8. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  9. Flip the pancakes and cook for another 1-2 minutes until golden brown. Remove from the griddle.
  10. While the pancakes cook, prepare the glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well. Add milk one tablespoon at a time until you reach a smooth, drizzly consistency.
  11. Stack the warm pancakes and drizzle generously with the cream cheese glaze. Serve immediately.

Notes

  • For the best swirl, sprinkle the cinnamon sugar mixture onto the batter right after you pour it onto the griddle, before you flip it.
  • You can make the cream cheese glaze ahead of time and store it in the refrigerator for up to three days. Let it warm slightly before drizzling.
  • Use buttermilk instead of regular milk for slightly tangier, fluffier pancakes.

Nutrition

Find it online: https://cookingzenith.com/cinnamon-roll-pancakes-recipe/