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Cinnamon Roll Pancakes

Delightfully fluffy pancakes swirled with sweet cinnamon and topped with cream cheese frosting, perfect for an indulgent breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk Can be substituted with milk + lemon juice.
  • 1 large egg
  • 2 tablespoons butter, melted
Cinnamon Swirl
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
Topping
  • 1/2 cup cream cheese frosting For topping.

Method
 

Preparation
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  2. In another bowl, mix the buttermilk, egg, and melted butter together until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold the batter together until combined. Be careful not to overmix; it’s fine if there are a few lumps.
  4. In a small bowl, mix together the brown sugar and ground cinnamon for the swirl.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Pour about 1/4 cup of pancake batter onto the skillet. Immediately, drizzle the cinnamon-sugar mixture in a spiral over the batter.
  3. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional minute or two until golden brown. Repeat with remaining batter.
  4. Top pancakes with cream cheese frosting while they’re still warm and enjoy.

Notes

For perfect pancakes, ensure your skillet is heated before adding the batter. Avoid overmixing for fluffy texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.