Description

Wake up to a sweet, swirled breakfast treat! These Cinnamon Roll Pancakes combine soft, fluffy pancakes with gooey cinnamon swirls and a drizzle of cream cheese glaze. Perfect for brunch, weekend mornings, or any time you want a comforting, bakery-style treat at home.

Ingredients

For the pancakes: 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons granulated sugar, 1 ¼ cups milk, 2 large eggs, and 3 tablespoons melted butter.

For the cinnamon swirl: ¼ cup brown sugar, 1 ½ teaspoons ground cinnamon, and 1 tablespoon melted butter.

For the glaze: 2 ounces cream cheese, ¼ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract.

Instructions

Prepare the batter: In a large bowl, whisk flour, baking powder, salt, and sugar. In another bowl, mix milk, eggs, and melted butter. Combine wet and dry ingredients until smooth but slightly lumpy.
Make the cinnamon swirl: Mix brown sugar, cinnamon, and 1 tbsp melted butter into a thick paste. Place in a piping bag or squeeze bottle.
Cook the pancakes: Heat a nonstick pan over medium-low heat and lightly grease. Pour batter in ¼ cup portions. Pipe a swirl of cinnamon mixture on each pancake. Cook until bubbles appear and edges set, then flip carefully.
Make the glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over pancakes while warm.
Serve and enjoy: Stack pancakes, drizzle generously with cream cheese glaze, and serve immediately.

Notes

Add chocolate chips, chopped nuts, or sliced apples to the batter for extra flavor.

Mini muffin versions make great grab-and-go snacks.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer.