Cinnamon Roll Pancake Recipe

Mix dry ingredients

In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the milk, yogurt (or buttermilk), egg, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly thick but pourable; do not overmix — a few small lumps are fine. If batter seems too thick, stir in up to 1–2 tablespoons milk.

Combine the packed brown sugar and ground cinnamon in a small bowl. Stir in the 2 tablespoons melted butter until the mixture is cohesive and slightly spreadable. If you plan to pipe the swirl, sprinkle in 1/2 tsp cornstarch and mix — this firms it slightly. Transfer the swirl mixture to a squeeze bottle or a small zip-top bag and snip a small corner for piping; alternatively keep it loose to spoon and swirl.

Heat a nonstick skillet or griddle over medium-low heat and brush lightly with neutral oil or butter. The surface temperature should be around 325–350°F (moderate) — pancakes should cook gently without burning.

For each pancake, pour about 1/3 cup batter onto the hot skillet. Immediately, using the squeeze bottle or spoon, create a spiral of the cinnamon-sugar mixture on the surface of the batter, starting from the center and working outward to create a visible cinnamon roll swirl. Do not wait for bubbles first — add the swirl right after pouring batter so it becomes embedded in the pancake.

Cook the pancake until edges look set and bubbles appear and start to pop on the surface, about 2–3 minutes. If the swirl is heavy it may slow bubble formation; check the bottom by lifting an edge when bubbles form.

Flip carefully and cook the second side 1–2 minutes until golden and cooked through. Remove to a warm oven set to low (about 200°F / 95°C) while you cook remaining pancakes, re-oiling the skillet as needed. Repeat pouring batter and swirling until all batter and cinnamon mixture are used.

While pancakes cook, make the frosting: in a medium bowl beat the softened cream cheese and softened butter together until smooth and creamy using a whisk or handheld mixer.

Add the sifted powdered sugar, vanilla, and salt and beat until combined. Add milk or cream 1 teaspoon at a time until the frosting reaches a drizzleable but still slightly thick consistency (you want it to flow over pancakes but not run completely off). Taste and adjust sweetness or salt to balance.

Transfer frosting to a small bowl or squeeze bottle for easy drizzling.

Stack pancakes (2–3 per serving) on plates with the cinnamon-sugar swirls visible. Spoon or drizzle cream cheese frosting over the top of the stack, allowing some to drip down the sides. If desired, warm the frosting very briefly (5–8 seconds) in the microwave to make it more pourable, but do not overheat or it will separate.

Optional: dust lightly with powdered sugar and serve immediately while warm.