Cinnamon Roll Pancakes
Delicious pancakes with a sweet cinnamon swirl and cream cheese glaze, combining the fluffy goodness of pancakes with the flavor of cinnamon rolls.
Ingredients
For the pancake batter
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1.5 cups buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the cinnamon swirl
- 0.25 cup unsalted butter, softened
- 0.25 cup packed brown sugar
- 2 teaspoons ground cinnamon
For the cream cheese glaze
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2-4 tablespoons milk
- 0.5 teaspoon vanilla extract
- pinch salt
Instructions
Preparation
- In a small bowl, mix together softened butter, brown sugar, and cinnamon to prepare the cinnamon swirl.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently. Let the batter rest for a few minutes.
Cooking
- Preheat a griddle over medium heat.
- Pour pancake batter onto the griddle and drizzle the cinnamon swirl on top.
- Cook until golden brown on both sides.
Glaze Preparation
- In a bowl, beat the cream cheese and butter together.
- Gradually add the powdered sugar, mixing well, then add milk, vanilla, and salt until you reach a smooth consistency.
Serving
- Stack the pancakes and drizzle the cream cheese glaze on top.
Notes
Serve warm, right after cooking. You can also sprinkle some extra cinnamon or serve with fresh fruits for added flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.