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Cinnamon Roll Pancakes

Jessica T. Brown
Fluffy homemade pancakes swirled with cinnamon sugar and topped with creamy cream cheese icing create a breakfast that tastes like a cinnamon roll in every bite.
Perfect for weekend brunch or a special morning treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 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.