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Cinnamon Roll Pancakes Recipe

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★★★★★

4.8 from 134 reviews

Delight in these decadent Cinnamon Roll Pancakes that combine the fluffy texture of classic pancakes with the sweet, spiced swirl of cinnamon roll filling. Topped with creamy cream cheese frosting or a drizzle of maple syrup, this recipe offers a delectable breakfast treat that feels indulgent yet simple to prepare on the stovetop.

Ingredients

Scale

Pancake Batter

  • 1 1/4 cup milk (regular or plant-based)
  • 2 tbsp maple syrup
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup regular or gluten free all purpose flour

Cinnamon Swirl Mixture

  • 3 tsp cinnamon
  • 4 tbsp softened butter (regular or plant-based)
  • 1/2 cup brown sugar or coconut sugar

Cream Cheese Frosting

  • 1/2 cup powdered sugar
  • 2 tbsp melted butter (regular or plant-based)
  • 2 oz cream cheese (regular or plant-based)

Instructions

  1. Prepare the Pancake Batter: In a large mixing bowl, combine the milk, maple syrup, baking powder, and vanilla extract. Whisk these liquid ingredients together before gradually adding the flour. Mix until a smooth pancake batter forms, free of lumps but not overmixed to ensure fluffy pancakes.
  2. Make the Cinnamon Swirl Mixture: Using a smaller bowl, blend the cinnamon, softened butter, and brown sugar or coconut sugar until well combined. Transfer this cinnamon sugar mixture into a pastry bag and keep it aside for later use when assembling the pancakes.
  3. Prepare the Cream Cheese Frosting: In another bowl, mix together the powdered sugar, melted butter, and cream cheese until you achieve a creamy frosting. Set aside. If you prefer, you can also opt to drizzle your pancakes with maple syrup instead.
  4. Heat the Skillet: Place a skillet over medium-low heat and add a small amount of butter. Wait until the butter starts sizzling gently, indicating the pan is ready for cooking.
  5. Cook the Pancakes with Cinnamon Swirl: Pour 2-3 tablespoons of pancake batter into the skillet to form one pancake. Carefully snip the tip of the pastry bag containing the cinnamon mixture, and hold it upright to control flow. Pipe a spiral of the cinnamon-sugar swirl onto the center of each pancake. Then, drizzle an additional 1-2 tablespoons of pancake batter over the swirl to encase it, preventing it from burning during cooking.
  6. Finish Cooking the Pancakes: Allow the pancakes to cook until bubbles start forming and popping on their surface. Flip them carefully and cook for another 1 to 2 minutes until the pancakes are golden brown on both sides and cooked through.
  7. Serve: Plate the pancakes and generously drizzle with cream cheese frosting or maple syrup as desired. If the frosting is too thick to drizzle, gently warm it in the microwave for about 15 seconds to achieve a pourable consistency.

Notes

  • Use plant-based milk and butter alternatives to make this recipe vegan-friendly.
  • You can substitute brown sugar with coconut sugar for a slightly different flavor profile.
  • If you don’t have a pastry bag, a zip-top bag with a small corner cut off works well to pipe the cinnamon swirl.
  • Cook pancakes on medium-low heat to avoid burning the cinnamon sugar swirl.
  • Adjust sweetness by using maple syrup or cream cheese frosting according to preference.
  • To keep pancakes warm, place them on a baking sheet in a low oven while cooking the rest.

Keywords: cinnamon roll pancakes, cinnamon swirl pancakes, cream cheese frosting pancakes, breakfast pancakes, brunch recipe

Find it online: https://victoriablair.com/cinnamon-roll-pancakes-recipe/