Cinnamon Roll Pancakes
Cinnamon Roll Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk, (dairy or non-dairy)
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted, for greasing griddle
For the Cinnamon Swirl
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons milk, (dairy or non-dairy)
For the Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk, (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the milk, large egg, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients and mix with a fork or whisk until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min
- 4
For the cinnamon swirl, combine the light brown sugar, ground cinnamon, and 2 tablespoons of milk in a small bowl. Mix until a thick, smooth paste forms. Transfer the cinnamon swirl mixture to a small piping bag or a plastic bag with a small corner snipped off.
⏱️ 5 min
- 5
For the cream cheese glaze, in a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Heat a lightly greased griddle or large non-stick skillet over medium heat (about 350°F). Brush with a little melted butter.
⏱️ 1 min•🌡️ 350
- 7
Pour about 1/4 cup of pancake batter per pancake onto the hot griddle. Immediately pipe a spiral of the cinnamon swirl mixture onto each pancake, starting from the center and working your way out.
⏱️ 3 min•🌡️ 350
- 8
Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges are set, and the pancakes are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.
⏱️ 6 min•🌡️ 350
- 9
Repeat with the remaining batter and cinnamon swirl, greasing the griddle as needed.
00🌡️ 350
- 10
Stack the cooked cinnamon roll pancakes on a plate and generously drizzle with the prepared cream cheese glaze. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Pancakes
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk, (dairy or non-dairy)
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted, for greasing griddle
For the Cinnamon Swirl
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons milk, (dairy or non-dairy)
For the Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk, (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the milk, large egg, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients and mix with a fork or whisk until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min - 4
For the cinnamon swirl, combine the light brown sugar, ground cinnamon, and 2 tablespoons of milk in a small bowl. Mix until a thick, smooth paste forms. Transfer the cinnamon swirl mixture to a small piping bag or a plastic bag with a small corner snipped off.
⏱️ 5 min - 5
For the cream cheese glaze, in a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min - 6
Heat a lightly greased griddle or large non-stick skillet over medium heat (about 350°F). Brush with a little melted butter.
⏱️ 1 min•🌡️ 350 - 7
Pour about 1/4 cup of pancake batter per pancake onto the hot griddle. Immediately pipe a spiral of the cinnamon swirl mixture onto each pancake, starting from the center and working your way out.
⏱️ 3 min•🌡️ 350 - 8
Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges are set, and the pancakes are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.
⏱️ 6 min•🌡️ 350 - 9
Repeat with the remaining batter and cinnamon swirl, greasing the griddle as needed.
00🌡️ 350 - 10
Stack the cooked cinnamon roll pancakes on a plate and generously drizzle with the prepared cream cheese glaze. Serve warm.
⏱️ 1 min