Cinnamon Roll Pancakes

⏱ 30 mins 🍽 8 serving(s) 🏷 Breakfast

These pancakes combine the comforting taste of a cinnamon roll with a classic breakfast favourite. A cinnamon and brown sugar filling is swirled into each pancake as it cooks, creating pockets for a rich cream cheese glaze. The recipe yields eight servings, with helpful measurements provided to scale it down for two. You can also adapt it with whole wheat flour or dairy-free alternatives for a lighter version.

Cinnamon Roll Pancakes

Ingredients

  • 4 cups all-purpose flour (1c)
  • 8 teaspoons baking powder (2 t)
  • 2 teaspoons salt (1/2 t)
  • 4 cups milk (1c)
  • 4 tablespoons vegetable oil (1t)
  • 4 large eggs, lightly beaten (1)
  • 1 cup butter, melted (1/4 c)
  • 1 1/2 cups brown sugar, packed (1/4 c plus 2 t)
  • 2 tablespoons ground cinnamon (1/2 t)
  • 1/2 cup butter (2 T)
  • 4 ounces cream cheese (1 oz)
  • 1 1/2 cups powdered sugar (1/4 c plus 2t)
  • 1 teaspoon vanilla (1/4 t)

Method

  1. Prepare the cinnamon filling first.
  2. Combine the melted butter, brown sugar, and ground cinnamon, then transfer the mixture to a piping or plastic bag and cut a small opening.
  3. Now make the pancake batter.
  4. In separate bowls, combine the dry ingredients and the wet ingredients, then stir them together until just combined, leaving a few lumps.
  5. Heat a griddle to 325 degrees to prevent the cinnamon from burning.
  6. Pour batter onto the greased griddle to form pancakes, then pipe the cinnamon filling in a swirl from the centre of each one. Wait for many bubbles to appear before flipping, as the filling will melt and create indentations.
  7. Next, prepare the cream cheese glaze.
  8. Melt the butter and cream cheese together in a microwave-safe bowl, then whisk in the powdered sugar and vanilla, adding a little milk if necessary to achieve a glaze consistency.
  9. Serve the pancakes on a plate and top them with the cream cheese glaze.

Nutrition (per serving)

Sodium1402700 mg

Recipe details

CategoryBreakfast
AuthorSharon123