Cinnamon Roll Pancakes
Fluffy pancakes with a cinnamon sugar swirl
Ingredients
Cream Cheese Frosting
- 4 tablespoons unsalted butter
- 2 ounces cream cheese room temperature
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
Pancakes
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter melted
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 2/3 cup brown sugar packed
- 5 tablespoons unsalted butter melted
- 1 tablespoon cinnamon
Instructions
Cream Cheese Glaze
- Melt the butter in a small saucepan over low heat.
- Remove from heat and whisk in the cream cheese until nearly smooth.
- Add powdered sugar and vanilla, stirring until smooth. Set aside.
Pancake Batter
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, milk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Lumps are fine.
- Let the batter rest for 10 minutes.
Cinnamon Swirl
- Mix melted butter, brown sugar, and cinnamon in a bowl.
- Transfer to a zip-top bag and snip off one corner.
Cooking the Pancakes
- Pour batter into 4-inch pancakes on a heated griddle.
- When bubbles form, pipe a cinnamon swirl on top.
- Cook 2–3 minutes until bubbles pop, then flip.
- Cook another 2–3 minutes until golden brown.
- Repeat and top warm Cinnamon Roll Pancakes with cream cheese glaze.
Notes
Serve with fresh fruit or chopped nuts