Description
Fluffy cinnamon roll pancakes swirled with a cinnamon-sugar butter mixture and topped with a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch treat that tastes like a cinnamon roll in pancake form.
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
- Make the cinnamon swirl: In a bowl, combine the melted butter, brown sugar, and ground cinnamon until thoroughly mixed. Transfer this mixture into a pastry bag or a zip-top bag for piping.
- Prepare the cream cheese glaze: In another bowl, beat the room temperature butter and cream cheese until smooth and free of lumps. Gradually add powdered sugar, vanilla extract, and fine salt, mixing until well combined. Cover with plastic wrap and set aside. If making ahead, refrigerate and remove from the fridge while prepping pancakes.
- Mix pancake batter: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the melted butter, whole milk, and beaten eggs until just combined.
- 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 onto the skillet for each pancake. Snip the corner of the bag with the cinnamon swirl and pipe a spiral of the cinnamon-sugar butter onto each pancake.
- Cook through carefully: Reduce heat to low after piping the swirl. Cover the skillet with a lid to allow the pancakes to cook through without flipping, preventing the sugar from burning. Each pancake should cook for about 5 minutes until cooked fully.
- Repeat and serve: Continue the process with the remaining batter and cinnamon swirl. Once cooked, drizzle the warm pancakes with the cream cheese glaze and serve immediately for the best flavor and texture.
Notes
- Use a non-stick skillet and low heat to prevent the cinnamon sugar from burning.
- Covering the pan ensures the pancakes cook through evenly since they are not flipped.
- Make the cream cheese glaze a day ahead for convenience; just bring it to room temperature before serving.
- A zip-top bag steered with a small corner cut works well if you don’t have a pastry bag.
- Whole milk adds richness but can be substituted with any milk of choice if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
