Description
Soft, fluffy homemade buttermilk pancakes with a buttery brown sugar cinnamon swirl, topped with smooth cream cheese icing. These Cinnamon Roll Pancakes bring all the comforting flavors of classic cinnamon rolls to a delicious breakfast or brunch.
Ingredients
For the Pancake Batter:
3/4 cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
For the Cinnamon Swirl Filling:
5 1/2 tablespoons packed brown sugar
1/4 cup butter, melted
1 1/2 teaspoons ground cinnamon
For the Cream Cheese Icing:
1/4 cup butter, softened
2 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
For Cooking:
Cooking spray, as needed
Instructions
- Prepare the homemade buttermilk: Combine the milk and white distilled vinegar in a small bowl. Stir gently and let stand for 5 minutes until slightly thickened.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, white sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the wet ingredients: Add the egg, melted butter, and vanilla extract to the prepared milk mixture. Whisk until smooth and fully incorporated.
- Prepare the pancake batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; a few small lumps are fine.
- Make the cinnamon swirl filling: Mix the brown sugar, melted butter, and ground cinnamon in a small bowl until a thick, smooth mixture forms. Transfer to a piping bag or resealable plastic bag. Refrigerate briefly until thickened but still easy to pipe.
- Prepare the cream cheese icing: Combine the softened butter and room-temperature cream cheese in a microwave-safe bowl. Warm gently in short intervals, stirring until smooth. Add the confectioners' sugar and vanilla extract, then stir until creamy and lump-free. Set aside.
- Heat the skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly coat the surface with cooking spray.
- Cook the pancakes: Pour approximately 1/4 cup pancake batter onto the heated skillet. When bubbles begin forming and the edges start setting, pipe the cinnamon filling in a spiral pattern, starting near the center and working outward. Leave a small border around the edges.
- Flip and finish cooking: Carefully flip the pancake using a wide spatula. Cook for another 1–2 minutes until lightly golden and cooked through. Avoid pressing down on the pancake. Wipe away caramelized cinnamon sugar between batches and repeat with the remaining batter.
- Serve: Transfer the warm pancakes to serving plates. Drizzle generously with the prepared cream cheese icing and serve immediately.
Notes
Buttermilk substitution: Replace the milk and vinegar mixture with 3/4 cup store-bought buttermilk if preferred.
Fluffy pancake tip: Avoid overmixing the batter. Small lumps help keep the pancakes light and tender.
Prevent burning: Cook over medium or medium-low heat and wipe caramelized cinnamon sugar from the skillet between batches.
Perfect cinnamon swirl: Refrigerate the filling briefly if too runny. If too firm, allow it to soften at room temperature before piping.
Apple variation: Add finely diced, sautéed apples to the pancake batter.
Chocolate chip variation: Sprinkle mini chocolate chips onto the pancakes before flipping.
Maple icing variation: Replace part of the confectioners' sugar with pure maple syrup.
Pecan variation: Top the finished pancakes with chopped toasted pecans for extra crunch.
Pumpkin spice variation: Add a few tablespoons of pumpkin purée and a pinch of pumpkin pie spice to the batter, adjusting the liquid as needed.
Extra cinnamon flavor: Add an additional pinch of ground cinnamon directly to the pancake batter.
Make ahead: Prepare the dry ingredients, cinnamon filling, and cream cheese icing in advance. Refrigerate the filling and icing separately, and mix the pancake batter shortly before cooking.
Refrigeration: Store cooled pancakes in an airtight container with parchment paper between layers for up to 3–4 days. Refrigerate the icing separately.
Freezing: Freeze cooled pancakes individually until firm, then transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
Microwave reheating: Microwave one or two pancakes in 15–20-second intervals until heated through.
Oven reheating: Cover pancakes loosely with foil and warm at 300°F (150°C) for approximately 8–10 minutes.
Skillet reheating: Warm pancakes gently in a lightly greased nonstick skillet over low heat.
Icing storage: Refrigerate leftover cream cheese icing in an airtight container for up to 3–4 days. Warm gently and stir before serving. Do not leave the icing at room temperature for more than 2 hours.
Serving suggestion: Serve immediately while the pancakes are warm and the cream cheese icing is soft and creamy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 27 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
