Cinnamon Roll Pancakes Recipe
Delight in these fluffy Cinnamon Roll Pancakes that combine the classic flavors of cinnamon rolls with the ease of pancakes. Swirled with a cinnamon-sugar filling and topped with creamy cream cheese frosting or maple syrup, these pancakes are a perfect indulgent breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pancake Batter
- 1 1/4 cups milk (regular or plant-based)
- 2 tbsp maple syrup
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1 cup regular or gluten free all purpose flour
Cinnamon Swirl Mixture
- 3 tsp cinnamon
- 4 tbsp softened butter (regular or plant-based)
- 1/2 cup brown sugar or coconut sugar
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 2 tbsp melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
Instructions
- Prepare the pancake batter: In a large bowl, mix together the milk, maple syrup, baking powder, and vanilla extract until combined. Gradually add the all-purpose flour and stir gently until a smooth pancake batter forms with no lumps.
- Make the cinnamon swirl mixture: In a smaller bowl, combine the cinnamon, softened butter, and brown sugar or coconut sugar. Mix thoroughly to form a spreadable cinnamon-sugar mixture. Transfer this mixture into a pastry bag and set aside.
- Prepare the cream cheese frosting: In another bowl, whisk together the powdered sugar, melted butter, and cream cheese until smooth and creamy. Set aside. Alternatively, you can use maple syrup as a topping if you prefer.
- Preheat the skillet: Place a skillet over medium-low heat and melt a small amount of butter to coat the surface. Wait until the butter starts sizzling gently.
- Cook the pancakes with cinnamon swirl: Spoon approximately 2 to 3 tablespoons of pancake batter onto the skillet for each pancake. Carefully snip the tip off the cinnamon swirl pastry bag and hold it upright to avoid premature dripping. Pipe a spiral of the cinnamon sugar mixture onto the center of each pancake batter on the skillet.
- Cover the swirl: Pour an additional 1 to 2 tablespoons of pancake batter over the cinnamon swirl to seal it in and prevent burning during cooking.
- Finish cooking the pancakes: Cook until bubbles form on the surface and the edges start to set, then carefully flip the pancakes over. Cook for another 1 to 2 minutes or until golden brown on both sides and cooked through.
- Serve: Drizzle the warm pancakes with the prepared cream cheese frosting or maple syrup. If the frosting is too thick to drizzle, microwave it for about 15 seconds to soften. Serve immediately and enjoy!
Notes
- Use plant-based milk and butter to make this recipe vegan.
- Gluten free all-purpose flour substitutes work well here for gluten sensitive individuals.
- Adjust sweetness by choosing between brown sugar or coconut sugar and maple syrup.
- To make piping easier, ensure the cinnamon swirl mixture is softened but not melted.
- Cook pancakes on medium-low heat to prevent burning the cinnamon swirl.
- Microwaving the cream cheese frosting slightly helps with easier drizzling.
- For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon mixture.
Keywords: Cinnamon Roll Pancakes, breakfast, cinnamon swirl, cream cheese frosting, gluten free pancakes, maple syrup topping
Find it online: https://dinewithdylan.com/cinnamon-roll-pancakes-recipe/
