Easy & Fluffy Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes are fluffy, indulgent, and swirled with warm cinnamon sugar in every bite. Soft pancakes cook up golden and get finished with a sweet, buttery glaze that tastes just like a classic cinnamon roll. It’s a cozy, brunch-worthy breakfast that feels extra special but is surprisingly easy to make.
Ingredients
For the Pancakes
- 1 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk or milk + 1 teaspoon vinegar
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
Substitutions & Notes:
- Whole wheat flour can be used for a heartier texture expect slightly denser pancakes.
- Dairy-free milk works well; just ensure it’s unsweetened.
For the Cinnamon Swirl
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
Optional Cream Cheese Glaze
- 4 ounces cream cheese softened
- ½ cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Cinnamon Swirl
- In a bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a piping bag or zip-top bag with a small corner snipped off. Set aside.
2. Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and gently mix until just combined. The batter should be thick but pourable.
3. Heat the Pan
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
4. Cook the Pancakes
- Pour about ¼ cup of batter onto the skillet for each pancake. Once bubbles form on the surface, pipe a spiral of cinnamon swirl starting from the center and working outward.
5. Flip Carefully
- Cook until the edges look set and the bottom is golden, then gently flip. Cook for another 1–2 minutes until cooked through. Keep heat low to prevent the sugar swirl from burning.
6. Make the Glaze (Optional)
- Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm pancakes.
Video
Notes
📝 Notes
- Use a squeeze bottle or piping bag for clean cinnamon swirl lines.
- Keep heat at medium-low so pancakes cook through without burning.
- Swirl cinnamon filling after pouring pancake batter onto the griddle.
- Wipe the pan between batches to prevent sugar from burning.
- Cream cheese glaze can be thinned with milk for easy drizzling.
- Substitute whole wheat flour for part of the flour if desired.
- Serve immediately for the best soft, fluffy texture.
- Store leftovers in the fridge for up to 2 days and reheat gently.
🍽️ Nutrition Facts (Per Serving)
Calories: 520 kcal,Carbohydrates: 62 g,
Fiber: 2 g,
Sugars: 28 g,
Protein: 9 g,
Fat: 26 g,
Saturated Fat: 14 g,
Cholesterol: 95 mg,
Sodium: 620 mg,
Potassium: 260 mg,
Calcium: 180 mg,
Iron: 2.8 mg