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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1½ cups (190 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1¼ cups (300 ml) buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter, melted (for swirl)
  • ½ cup (110 g) packed light brown sugar
  • 1½ tbsp ground cinnamon
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • 2 tbsp whole milk
  • ¼ tsp vanilla extract

Method
 

  1. Melt 4 tbsp butter in a bowl, stir in brown sugar and cinnamon until a paste forms; set aside.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Combine wet and dry, stirring just until mixed.
  3. Preheat a griddle over medium heat (350°F/175°C), brush with butter. Scoop ¼-cup portions of batter, drizzle 1 tsp cinnamon mixture over each, swirl with a toothpick. Cook until bubbles appear, about 2–3 minutes.
  4. Flip each pancake and cook the other side 1–2 minutes until springy. Keep warm in a 200°F oven while you cook the rest.
  5. Beat cream cheese smooth, sift in powdered sugar, then add milk and vanilla and beat until pourable. Stack pancakes, drizzle with glaze, and serve.

Notes

The cinnamon swirl can be made up to 3 days ahead and kept in the fridge. Let it soften at room temperature or microwave briefly before using. If the pancake batter thickens as it sits, stir in a splash of buttermilk to loosen it.