Description
Delight in these fluffy Cinnamon Roll Pancakes that combine the comforting flavors of classic cinnamon rolls with the ease of a quick pancake breakfast. Swirled with a cinnamon-sugar filling and topped with luscious cream cheese frosting or maple syrup, this recipe serves up a warm, indulgent treat perfect for any morning.
Ingredients
Pancake Batter
- 1 1/4 cups milk (regular or plant-based)
- 2 tbsp maple syrup
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1 cup regular or gluten free all purpose flour
Cinnamon Swirl Mixture
- 3 tsp cinnamon
- 4 tbsp softened butter (regular or plant-based)
- 1/2 cup brown sugar or coconut sugar
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 2 tbsp melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
Instructions
- Mix Batter: In a medium bowl, combine the milk, maple syrup, baking powder, and vanilla extract. Gradually add the flour and whisk until a smooth pancake batter forms without lumps.
- Prepare Cinnamon Swirl: In a separate small bowl, mix together the cinnamon, softened butter, and brown or coconut sugar until fully combined. Transfer this mixture into a pastry bag for easy swirling later.
- Make Cream Cheese Frosting: In another bowl, blend the powdered sugar, melted butter, and cream cheese until smooth and creamy. Set aside. Alternatively, maple syrup can be used as a topping.
- Heat Skillet: Place a skillet over medium-low heat and melt a small amount of butter to grease it. Wait until the butter is sizzling gently before cooking.
- Cook Pancakes and Add Swirl: Pour about 2 to 3 tablespoons of pancake batter onto the skillet to form each pancake. Cut the tip off the pastry bag with the cinnamon mixture and draw a spiral swirl in the center of each pancake, holding the bag tip upright to prevent dripping.
- Cover Swirl: Carefully pour an additional 1 to 2 tablespoons of pancake batter over the cinnamon swirl to encase it and prevent burning during cooking.
- Finish Cooking: Cook pancakes until bubbles form on the surface and edges look set, then flip gently. Cook for 1 to 2 more minutes or until golden brown on both sides.
- Serve: Drizzle the hot pancakes with the prepared cream cheese frosting or maple syrup. If the frosting is too thick to drizzle, warm it for 15 seconds in the microwave to loosen before serving.
Notes
- Use plant-based milk and butter substitutes to make this recipe dairy-free and vegan.
- The cinnamon swirl technique can be practiced on a plate before filling the pancakes for ease.
- The cream cheese frosting can be warmed slightly to adjust consistency for drizzling or spreading.
- For gluten-free pancakes, use a gluten-free all-purpose flour blend.
- Serve immediately for the best flavor and texture as pancakes may become soggy if left standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
