Cinnamon Roll Pancakes
Fluffy buttermilk pancakes with a brown sugar cinnamon swirl and cream cheese glaze.
Equipment
- Griddle or large skillet
- Zip top bag
- Mixing bowls
- Whisk
- Hand mixer
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ½ cup buttermilk
- 1 large egg lightly beaten
- 3 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- ¼ cup unsalted butter softened, for the swirl
- ¼ cup packed brown sugar
- 2 tsp ground cinnamon
- 2 oz cream cheese softened, for the glaze
- 2 tbsp unsalted butter softened, for the glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ¼ tsp vanilla extract for the glaze
- 1 pinch salt for the glaze
- 1 tbsp unsalted butter for the griddle
Instructions
Cooking
- Make the swirl. Mix butter, brown sugar, and cinnamon, then load into a bag with a small corner cut. Make the glaze. Beat cream cheese and butter, then add powdered sugar, milk, vanilla, and salt until thick.
- Combine the dry. Whisk flour, baking powder, baking soda, salt, and sugar. Combine the wet. Whisk buttermilk, egg, butter, and vanilla.
- Fold and rest. Mix just until moistened and rest 5 minutes.
- Preheat. Warm a buttered griddle over medium heat and the oven to 200 degrees F.
- Pour and pipe. Pour 1/3 cup batter, pipe a spiral on top, and cook 2 1/2 minutes until bubbles appear.
- Flip and glaze. Flip swirl side down, cook 1 to 2 minutes, then stack and spread with glaze.
Notes
Substitutions: Milk with vinegar replaces buttermilk.
Tips: Keep the heat at medium so the swirl caramelizes without burning.
Storage: Refrigerate pancakes and glaze separately for up to 3 days, or freeze pancakes without glaze for 2 months.