Fluffy Cinnamon Roll Pancakes (Print Version)

Fluffy pancakes infused with cinnamon swirls and topped with a smooth cream cheese glaze, ideal for brunch.

# Components:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons milk

# Directions:

01 - In a medium bowl, whisk together flour, sugar, baking powder, and salt.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet mixture into dry ingredients and whisk until just combined. Allow batter to rest.
03 - Combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer mixture to a zip-top or piping bag and snip a small corner for piping.
04 - Beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla, then milk, whisking until glaze reaches a pourable consistency.
05 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease. Pour 1/4 cup batter per pancake onto skillet.
06 - Pipe the cinnamon mixture onto each pancake. Cook until bubbles form on surface, about 2–3 minutes. Flip carefully and cook an additional 2 minutes.
07 - Serve pancakes warm, generously drizzled with cream cheese glaze.

# Expert Advice:

01 -
  • They taste like an indulgent pastry but come together faster than you'd believe, no yeast or rising required.
  • The cinnamon swirl creates pockets of caramelized sweetness that make every bite feel like a little reward.
  • That cream cheese glaze is thick enough to cling to the pancakes but silky enough to drizzle, pure comfort on a plate.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients—lumps are normal and lead to tender pancakes; overmixed batter becomes tough.
  • The cinnamon swirl needs to go on the raw batter, not poured on top afterward, so it caramelizes into the pancake itself and becomes part of the texture.
  • If your cream cheese glaze is too thick to drizzle, whisk in milk one tablespoon at a time; too thin, and it'll run off before soaking in.
03 -
  • Measure your batter with a quarter-cup measure or ice cream scoop so every pancake is the same size and cooks evenly—consistency matters.
  • If you don't have a piping bag, a small zip-top bag works just as well; just snip the tiniest corner and you have precision without the fuss.
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