Cinnamon Roll Pancakes Recipe
Make Cinnamon Roll Pancakes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cinnamon Swirl
Pancake Batter
Cream Cheese Glaze
For Cooking & Serving
Method
Cinnamon Swirl
- 1
Make the cinnamon filling
In a small bowl combine 1/2 cup brown sugar and 2 teaspoons ground cinnamon. Stir in 3 tablespoons melted butter until the mixture is uniform and slightly spreadable. If the mixture seems too loose to hold a swirl, whisk in 1 teaspoon flour to thicken slightly. Set aside at room temperature.
Pancake Batter
- 2
Dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- 3
Wet ingredients
In a separate medium bowl whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted and slightly cooled butter, and 1 teaspoon vanilla extract until smooth.
- 4
Combine
Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula or wooden spoon until just combined. A few small lumps are fine; do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.
Cooking Pancakes & Adding Swirl
- 5
- 6
Portion batter
Use a 1/3-cup measuring cup or a ladle to pour batter onto the hot griddle, making pancakes about 3.5–4 inches across. Leave at least 1.5 inches between pancakes.
- 7
Add cinnamon swirl
Working quickly, spoon about 1 to 1 1/2 teaspoons of the cinnamon filling onto each pancake in a spiral or a few concentric rings immediately after pouring the batter. Use the back of the spoon or a toothpick to gently swirl the cinnamon mixture into the top of the batter in a circular motion, creating a marbled/cinnamon-roll look. Do not over-swirl or the batter may deflate.
- 8
Cook first side
Allow pancakes to cook undisturbed until bubbles form on the surface and edges look set, 2–3 minutes. If using a stovetop, adjust heat so pancakes cook evenly without burning.
- 9
Flip and finish
Flip pancakes and cook 1–2 minutes more until golden and cooked through. Transfer finished pancakes to a warm oven (200°F/95°C) on a baking sheet to keep warm while you cook remaining batter. Re-grease the pan as needed.
Cream Cheese Glaze & Serving
- 10
Make the glaze
While pancakes cook or in the last batch, beat 4 ounces softened cream cheese in a medium bowl until smooth. Sift in 1 cup powdered sugar and add 2 tablespoons milk (start with 1 tablespoon and add more to reach desired consistency), 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Whisk until smooth and pourable. If glaze is too thick, add more milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.
- 11
Serve
Stack pancakes 2–3 high, spoon or drizzle cream cheese glaze over the top so it seeps into the cinnamon swirls. Add a pat of butter if desired and sprinkle with 2 tablespoons chopped pecans or walnuts for crunch (optional). Serve immediately.
- 12
Make-ahead and reheating
Pancakes can be kept warm in a 200°F (95°C) oven for up to 20 minutes. Leftovers store airtight in the refrigerator for 2–3 days; reheat in a skillet over low heat or in the microwave and refresh glaze before serving.