Description
Indulge in the ultimate breakfast fusion with these incredibly fluffy cinnamon roll pancakes. Each bite delivers the tender texture of a perfect pancake combined with the irresistible gooey swirl and tangy glaze of a classic cinnamon roll.
Ingredients
- For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted and cooled
- For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar, packed
- 1 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- 1. Prepare Cinnamon Swirl & Wet Ingredients: In a small bowl, whisk together melted butter, brown sugar, and cinnamon for the swirl; set aside. In a large bowl, whisk buttermilk, egg, and cooled melted butter until combined.
- 2. Combine Dry & Wet Ingredients: In another large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt. Make a well, pour in wet mixture, and stir gently until just combined (lumps are good!).
- 3. Cook Pancakes with Swirl: Heat a lightly oiled griddle over medium-low. Pour ¼ cup batter per pancake. Immediately drizzle cinnamon swirl in a spiral pattern over each. Cook 2-3 mins per side until golden brown and cooked through.
- 4. Whisk Cream Cheese Glaze: In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla, beating until smooth and drizzling consistency.
- 5. Glaze & Serve: Stack warm pancakes and drizzle generously with cream cheese glaze. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins