Cinnamon Roll Pancakes
Indulge in these fluffy cinnamon roll pancakes with a delicious swirl of brown sugar and cinnamon, topped with a tangy cream cheese glaze.
Ingredients
For the Base
- 1 cup Flour (Can use gluten-free flour blend.) Use a 1:1 gluten-free flour blend if needed.
- 2 teaspoons Baking Powder Ensure freshness for best rise.
- 1/4 teaspoon Salt Sea salt can be used for flavor.
- 1 cup Milk (Any non-dairy milk works well.) May thin the batter slightly.
- 1 large Egg (A flax egg can substitute for vegan.) Flax egg: 1 tbsp ground flax + 3 tbsp water.
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.) Oil keeps it neutral and dairy-free.
For the Cinnamon Swirl
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.) Dark brown gives a deeper molasses note; light brown gives a milder sweetness.
- 1 tablespoon Ground Cinnamon Mix with nutmeg for extra warmth.
For the Cream Cheese Glaze
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.) Use vegan cream cheese for dairy-free option.
- 1 cup Powdered Sugar Adjust for preferred sweetness.
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
- 2 tablespoons Melted Butter
Instructions
Make the Batter
- In a bowl whisk together the dry ingredients: 1 cup flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In another bowl beat together 1 cup milk, 1 large egg, and 2 tablespoons vegetable oil.
- Pour wet into dry and stir until just combined; small lumps are okay.
- The batter should be thick but pourable, similar to classic pancake batter.
Prepare the Cinnamon Swirl
- Mix 2 tablespoons melted butter with 1/4 cup brown sugar and 1 tablespoon ground cinnamon until it forms a spreadable paste.
- If too thick, add a teaspoon of melted butter at a time to reach a soft, spreadable consistency.
Cook the Pancakes
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease.
- Pour 1/4 cup batter for each pancake onto the griddle. Let it spread slightly.
- Spoon a thin line of the cinnamon mixture on top of each pancake and use the back of a spoon to swirl it gently into the batter.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
Make the Cream Cheese Glaze
- Beat 4 ounces cream cheese until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
- Whisk until smooth and pipeable. If too thick, add a teaspoon of milk until you reach a drizzling consistency.
Serve Immediately
- Stack pancakes, then drizzle the cream cheese glaze over the warm stack so it melts slightly into the swirls.
- Add toppings like sliced fruit, chopped nuts, or an extra pat of butter.
Notes
Warm the cream cheese slightly at room temperature for a smoother glaze. For neat swirls, pipe the cinnamon mixture with a small zip-top bag snipped at the corner.