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Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes Recipe
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★★★★★

5.2 from 6 reviews

Delight in the irresistible combination of fluffy pancakes and sweet cinnamon rolls with these Cinnamon Roll Pancakes. Made with a simple batter swirled with cinnamon sugar and topped with a luscious cream cheese icing, this breakfast treat offers all the comfort and flavor of cinnamon rolls in pancake form. Perfect for a cozy weekend brunch or special morning indulgence.

Ingredients

Scale

Cinnamon Roll Pancake Batter

  • 1 ¼ cup milk (regular or plant-based)
  • 2 tablespoons maple syrup
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (regular or gluten-free, King Arthur Measure for Measure recommended)

Cinnamon Swirl

  • 3 teaspoons cinnamon
  • 4 tablespoons softened butter (regular or plant-based)
  • ½ cup brown sugar or coconut sugar

Cream Cheese Icing

  • ½ cup powdered sugar
  • 2 tablespoons melted butter (regular or plant-based)
  • 2 oz cream cheese (regular or plant-based)

Instructions

  1. Prepare the batter: In a mixing bowl, combine the milk, maple syrup, baking powder, and vanilla extract. Whisk these ingredients together until blended. Gradually add the flour and mix until you achieve a smooth pancake batter consistency.
  2. Make the cinnamon swirl: In a separate smaller bowl, mix the cinnamon, softened butter, and brown sugar thoroughly until well combined. Spoon this mixture into a pastry bag and set it aside for later use.
  3. Prepare the cream cheese icing: Mix the powdered sugar, melted butter, and cream cheese together until smooth. Set aside. Alternatively, you may also use maple syrup for drizzling if preferred.
  4. Cook the pancakes: Heat a skillet over medium-low heat and melt a small amount of butter until it starts to sizzle. Pour 2-3 tablespoons of pancake batter onto the skillet to form a pancake.
  5. Swirl the cinnamon filling: Carefully cut the tip off the pastry bag containing the cinnamon mixture. Hold the bag upright to prevent the mixture from dripping out prematurely and draw a spiral of cinnamon sugar in the center of the pancake batter on the skillet.
  6. Cover the swirl: Pour an additional 1-2 tablespoons of pancake batter gently over the cinnamon swirl to seal it and prevent burning during cooking.
  7. Cook thoroughly: Allow the pancake to cook until bubbles form across the surface and the edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
  8. Serve: Drizzle the finished pancakes warm with cream cheese icing or maple syrup. If the icing is too thick to drizzle, microwave it for 15 seconds to loosen it up for easy pouring.

Notes

  • For gluten-free pancakes, use King Arthur Measure for Measure gluten-free flour and do not substitute with almond or baking flour.
  • The cinnamon swirl mixture works best when piped with a pastry bag to create neat spirals.
  • You can substitute plant-based milk, butter, and cream cheese for a vegan-friendly version.
  • If you do not have a pastry bag, use a zip-top bag and cut a small hole in the corner as a substitute.
  • Adjust sweetness of icing or drizzle by your preference or dietary needs.
  • Cook the pancakes on medium-low heat to prevent burning the cinnamon swirl filling.

Nutrition

Keywords: Cinnamon Roll Pancakes, cinnamon swirl, cream cheese icing, breakfast pancakes, cinnamon pancakes, brunch recipe, fluffy pancakes

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