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Ultimate Fluffy Cinnamon Roll Pancakes with Homemade Cream Cheese Glaze

A tall stack of fluffy cinnamon roll pancakes drizzled heavily with white cream cheese icing.
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Create the perfect weekend breakfast with these Cinnamon Roll Pancakes. You get fluffy pancakes swirled with a rich cinnamon sugar mixture and topped with a simple, tangy cream cheese glaze. This recipe brings the best of cinnamon rolls to your griddle easily.

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 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk (as needed for consistency)

Instructions

  1. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon until combined. Set aside.
  2. Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, salt, and white sugar. In a separate bowl, whisk the milk, egg, 3 tablespoons of melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  3. Prepare the Glaze: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until you reach a smooth, pourable glaze consistency. Set aside.
  4. Cook the Pancakes: Heat a lightly buttered griddle or large skillet over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake.
  5. Create the Swirl: Immediately after pouring the batter, drizzle about 1 teaspoon of the 2 tablespoons of melted butter over the top of the raw pancake. Sprinkle about 1 teaspoon of the cinnamon sugar mixture over the buttered area. Use a toothpick or the tip of a knife to gently swirl the butter and cinnamon mixture into the batter.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook the other side until golden brown, about 1-2 minutes more.
  7. Repeat with the remaining batter, butter, and cinnamon sugar mixture.
  8. Serve the pancakes warm, stacked high, and generously drizzled with the cream cheese glaze.

Notes

  • For the best swirl, make sure the butter you drizzle over the top is melted but not hot.
  • If your batter seems too thick, add an extra tablespoon of milk until it pours easily.
  • You can make the cream cheese glaze ahead of time and keep it covered in the refrigerator. Let it sit at room temperature for 15 minutes before using.

Nutrition

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