Description
Delight in fluffy cinnamon roll pancakes swirled with a rich cinnamon-sugar butter and topped with a luscious cream cheese glaze. This breakfast treat combines the comforting flavors of cinnamon rolls with the lightness of pancakes, perfect for a cozy morning.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare the Cinnamon Swirl: In a bowl, combine melted butter, packed light brown sugar, and ground cinnamon until thoroughly mixed. Transfer this mixture into a pastry bag or a zip-top bag for piping.
- Make the Cream Cheese Glaze: In another bowl, beat room temperature butter and cream cheese together until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and fine salt, mixing well to combine. Cover with plastic wrap and set aside. Refrigerate if making a day ahead, and bring to room temperature before serving.
- Mix the Pancake Batter: In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and fine salt. Stir in melted and cooled butter, whole milk, and lightly beaten eggs until just combined, avoiding overmixing.
- Cook the Pancakes: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of batter into the pan for each pancake. Snip the corner of the cinnamon swirl bag and pipe a swirl onto the surface of each pancake immediately.
- Finish Cooking Without Flipping: Lower the heat to a low flame to prevent burning the sugar. Cover the pan with a lid and let pancakes cook through for about 5 minutes. The pancakes should be cooked fully without flipping to preserve the cinnamon swirl design.
- Repeat and Serve: Continue this process with remaining batter. Serve the warm pancakes drizzled generously with cream cheese glaze and enjoy!
Notes
- Using a low heat and covering the pan helps prevent the cinnamon sugar from burning while cooking the pancakes through.
- If you don’t have a pastry bag, a zip-top bag with a small corner cut off works perfectly for piping the cinnamon swirl.
- The cream cheese glaze can be made ahead and refrigerated; bring it to room temperature for easy drizzle.
- Use whole milk for a richer pancake, though other milk types can be substituted if needed.
- Ensure eggs, milk, and butter are at room temperature for the best batter consistency.
- Do not flip the pancakes after adding the cinnamon swirl to keep the pattern intact and avoid burned sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
