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Cinnamon Roll Pancakes

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These Cinnamon Roll Pancakes combine fluffy homemade buttermilk pancakes with a buttery cinnamon-sugar swirl and a rich cream cheese icing. They deliver all the cozy flavors of a classic cinnamon roll in a quicker, family-friendly breakfast.

Ingredients

  • Milk
  • White distilled vinegar
  • All-purpose flour
  • White sugar
  • Baking powder
  • Baking soda
  • Salt
  • 1 large egg
  • Melted butter (for pancakes)
  • Vanilla extract
  • Brown sugar
  • Melted butter (for cinnamon swirl)
  • Ground cinnamon
  • Softened butter (for icing)
  • Cream cheese, at room temperature
  • Confectioners’ sugar
  • Vanilla extract (for icing)
  • Cooking spray

Instructions

  1. Combine the milk and vinegar in a small bowl and let stand for 5 minutes to make a homemade buttermilk substitute.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the egg, melted butter, and vanilla extract into the milk mixture.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined, leaving a few small lumps.
  5. Mix the brown sugar, melted butter, and cinnamon until smooth. Transfer to a resealable plastic bag and refrigerate for about 10 minutes until thick enough to pipe.
  6. Beat the softened butter and cream cheese until smooth. Whisk in the confectioners’ sugar and vanilla extract until creamy, warming slightly if needed.
  7. Heat a lightly greased skillet or griddle over medium heat.
  8. Pour about 1/4 cup of batter onto the hot surface.
  9. Cut a small corner from the bag and pipe a spiral of cinnamon filling onto each pancake, leaving a small border around the edges.
  10. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.
  11. Drizzle the warm cream cheese icing over the pancakes before serving.
  12. Wipe the skillet clean between pancakes to prevent the cinnamon mixture from burning.

Notes

  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled pancakes for up to 2 months in a freezer-safe container or bag.
  • Reheat in the microwave, skillet, toaster, or oven until warmed through.
  • Store the cream cheese icing separately and warm slightly before serving.
  • Add chopped pecans, walnuts, chocolate chips, or fresh fruit for variation.
  • Use store-bought buttermilk instead of the milk and vinegar mixture if preferred.
  • A 1-to-1 gluten-free flour blend can be substituted for all-purpose flour.

Nutrition

Find it online: https://yumfamilyrecipes.com/cinnamon-roll-pancakes/