Elevate your breakfast game with these decadent Cinnamon Roll Pancakes. Imagine the warm, comforting flavors of a cinnamon roll combined with the fluffy, light texture of a pancake. Swirled with a cinnamon-sugar mixture and topped with a luscious cream cheese glaze, these pancakes are a delightful morning treat that will make your breakfast extra special.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
For the Cinnamon Swirl
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5-10 minutes.
- In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Pour the mixture into a squeeze bottle or a ziplock bag with the corner cut off for easy swirling.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Pour 1/4 cup of pancake batter onto the skillet. Immediately squeeze the cinnamon mixture into a swirl pattern on the pancake. Cook until bubbles form on the surface and the edges start to set, then flip carefully and cook for another 1-2 minutes. Repeat with the remaining batter.
- In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until combined. Add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
- Stack the pancakes on a plate and drizzle with cream cheese glaze. Serve immediately and enjoy!
