These Cinnamon Roll Pancakes combine the comforting flavor of classic cinnamon rolls with the fluffy texture of homemade pancakes, creating a decadent yet approachable breakfast.
Each pancake features a sweet cinnamon swirl and is finished with a creamy, lightly sweetened cream cheese icing.
While indulgent, the recipe provides protein from eggs and good fats from butter, making it a satisfying and energizing start to the day.
Quick to assemble and cook, this recipe is perfect for weekend brunches, special occasions, or meal-prep-friendly mornings.
Cinnamon Roll Pancakes
Equipment
- 1 Large mixing bowl
- 1 small bowlWhisk
- Measuring cups and spoons
- 1 quart resealable plastic bag
- Griddle or skillet
- Cooking Spray
- Spatula
Ingredients
Pancakes:
- ¾ cup milk
- 2 tablespoons white distilled vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla extract
- Cinnamon Swirl Filling:
- 5 ½ tablespoons packed brown sugar
- ¼ cup butter melted
- 1 ½ teaspoons ground cinnamon
- Cream Cheese Icing:
- ¼ cup butter softened
- 2 ounces cream cheese at room temperature
- ¾ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Other:
- Cooking spray for griddle or skillet
Instructions
- Prepare the Buttermilk Base: In a medium-sized bowl, combine ¾ cup of milk with 2 tablespoons of white distilled vinegar. Stir gently and let the mixture sit for about 5 minutes until it “sours” slightly and thickens. This creates a buttermilk substitute that helps the pancakes rise and stay tender while adding a subtle tang to balance the sweetness of the cinnamon swirl.
- Mix the Dry Ingredients: In a separate large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of white sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Ensure the ingredients are evenly combined to guarantee consistent rising and texture throughout all the pancakes.
- Combine Wet Ingredients: To the prepared buttermilk, add 1 large beaten egg, 2 tablespoons melted butter, and 1 ½ teaspoons vanilla extract. Whisk thoroughly until the mixture is smooth, uniform, and free of clumps. The egg adds structure, while the melted butter contributes richness and tenderness to the pancakes.
- Form the Pancake Batter: Slowly pour the wet mixture into the dry ingredients while continuously whisking. Stir until just combined; the batter should be slightly lumpy, which is normal. Avoid overmixing, as this can make the pancakes dense instead of light and fluffy. Set the batter aside while preparing the cinnamon swirl filling.
- Prepare the Cinnamon Swirl Filling: In a small bowl, combine 5 ½ tablespoons packed brown sugar, ¼ cup melted butter, and 1 ½ teaspoons ground cinnamon. Stir until smooth and evenly mixed. Transfer the mixture into a 1-quart resealable plastic bag and refrigerate for about 10 minutes. Chilling thickens the filling slightly, making it easier to pipe or swirl onto the pancakes without spreading uncontrollably.
- Make the Cream Cheese Icing: In a microwave-safe bowl, mix ¼ cup softened butter with 2 ounces of cream cheese at room temperature. Microwave for 40 seconds, then stir with a whisk or fork until smooth. Repeat in short intervals if necessary until fully melted. Once smooth, add ¾ cup confectioners’ sugar and ½ teaspoon vanilla extract, whisking until the icing is creamy and lump-free. Set aside for drizzling over the finished pancakes.
- Heat the Griddle or Skillet: Place a griddle or large skillet over medium heat and lightly spray with cooking spray. Allow the pan to heat thoroughly, which ensures pancakes cook evenly and develop a golden-brown crust. Test the heat by sprinkling a few drops of water; they should sizzle immediately.
- Cook the Pancakes: Pour about 2/3 cup of batter onto the center of the griddle. Use the back of a spoon or spatula to spread slightly if needed. Cook for 2–3 minutes, or until bubbles form on the surface and the edges start to set.
- Add the Cinnamon Swirl: Remove the chilled cinnamon mixture from the refrigerator and cut a small corner of the plastic bag to create a makeshift piping bag. Gently swirl the cinnamon filling over the pancake, leaving a small border around the edges so it doesn’t touch the hot griddle. The heat will slightly melt the swirl into the pancake while keeping the iconic cinnamon roll pattern.
- Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook for an additional 2–3 minutes until the other side is lightly browned and fully cooked through. Remove the pancake from the griddle and set it aside on a plate. Wipe the griddle with a damp cloth and spray with cooking spray between pancakes to prevent burning of residual cinnamon sugar.
- Serve with Cream Cheese Icing: Drizzle the prepared cream cheese icing over the warm pancakes. Serve immediately while the pancakes are soft and the cinnamon swirl is warm and gooey. Garnish with extra butter or a sprinkle of powdered sugar if desired. Repeat the process with the remaining batter until all pancakes are cooked.
Notes
- Use fresh ingredients for the best flavor; room-temperature eggs and butter mix more evenly.
- Let the milk and vinegar sit for at least 5 minutes to create a proper buttermilk substitute.
- Slight lumps in the batter are normal and ensure light, fluffy pancakes. Avoid overmixing.
- Chill the cinnamon swirl filling to prevent it from running when added to the pancakes.
- Cook pancakes on medium heat to achieve a golden exterior without burning the sugar.
- Wipe the griddle or skillet between batches to remove excess cinnamon sugar and prevent scorching.
- For softer icing, microwave in short bursts and stir frequently to maintain smooth texture.
- Pancakes can be kept warm in a low oven (200°F) while finishing the batch.
- Use a piping bag or resealable plastic bag for precise cinnamon swirls.
- Garnishes like chopped nuts or extra powdered sugar enhance presentation and texture.
Chef’s Secrets for Perfect Pancakes
The key to perfect cinnamon roll pancakes is layering flavors and textures carefully.
Start by allowing the milk and vinegar mixture to sour, creating a tender, slightly tangy base.
Sauté or melt butter at the right temperature to avoid separating it in the batter.
Chill the cinnamon swirl filling before piping; it helps the swirls stay defined and prevents running.
Medium heat cooking ensures a golden exterior while keeping the center soft.
A clean griddle between pancakes prevents burnt sugar residue, giving each pancake a uniform taste and texture.
Serving Suggestions for Cozy Brunches
Serve these pancakes hot for the ultimate breakfast or brunch indulgence.
Drizzle the cream cheese icing generously over the warm pancakes, and top with sliced strawberries, blueberries, or banana for added freshness.
For extra decadence, add a light dusting of powdered sugar or a few toasted nuts.
Pair with a cup of freshly brewed coffee, hot chocolate, or tea for a comforting morning treat.
These pancakes also make a delightful dessert, served alongside whipped cream or a scoop of vanilla ice cream.
Storage Tips for Pancake Freshness
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat or in the microwave for 20–30 seconds, adding a few drops of milk to maintain softness.
The cream cheese icing should be stored separately in a small airtight container to preserve its texture.
For long-term storage, freeze pancakes individually with parchment paper between layers in a freezer-safe bag for up to 2 months.
Thaw overnight in the refrigerator or warm directly from frozen.
Frequently Asked Questions
1. Can I make these pancakes ahead?
Yes! You can prepare the batter and cinnamon swirl filling in advance and refrigerate for up to 12 hours. Cook pancakes fresh in the morning for the best texture.
2. Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for structure, and follow the recipe as written.
3. Can I use alternative milk?
Yes! Almond milk, oat milk, or soy milk can replace cow’s milk without affecting flavor or texture. Adjust slightly if the milk is thinner.
4. How do I prevent cinnamon swirl from spreading?
Chill the cinnamon filling for at least 10 minutes before piping, and leave a small border around the pancake edges to prevent it from touching the griddle.
5. Can I make the cream cheese icing ahead?
Yes, make the icing a few hours in advance and store in a small airtight container at room temperature if using soon, or refrigerate for longer storage. Warm slightly before drizzling to restore smooth texture.
