These cinnamon roll pancakes taste like a cinnamon roll and a pancake had a baby, and the whole thing comes together fast on the stovetop.
WHY YOU'LL LOVE THIS RECIPE
This recipe is perfect for weekend brunch, birthdays, holiday mornings, or any time you want a “wow” breakfast that doesn’t take all morning.
INGREDIENTS
Here is what you need: Milk, Baking Powder, Maple syrup, Vanilla extract, Flour, Cinnamon, Butter, Brown sugar, Cream cheese, and Powdered sugar.
In a bowl, whisk milk, maple syrup, baking powder, and vanilla. Add flour and stir until a smooth batter forms. Set aside.
STEP 1: MAKE THE PANCAKE BATTER
STEP 2: MAKE THE CINNAMON SWIRL
In a small bowl, mix cinnamon, softened butter, and brown sugar until smooth. Transfer to a pastry bag or zip-top bag.
STEP 3: MAKE THE CREAM CHEESE ICING
In another bowl, mix cream cheese, melted butter, and powdered sugar until smooth. Set aside.
STEP 4: COOK THE PANCAKES
Heat a skillet over medium-low and add a small amount of butter. Spoon a few tablespoons of batter into the pan for each pancake.
STEP 5: ADD THE CINNAMON SPIRAL
Snip the tip of the pastry bag and pipe a spiral of cinnamon mixture onto the center of each pancake. Pour a small amount of batter over the swirl.
STEP 6: FLIP AND FINISH COOKING
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden and cooked through.
STEP 7: SERVE
Drizzle with cream cheese icing (or maple syrup). If the icing is thick, warm it briefly to loosen before drizzling.
VARIATIONS
You can make this recipe your own by replacing the icing with maple syrup for a maple glaze pancake. Or, sprinkle with chopped pecans for a nutty version.
STORAGE TIPS
To refrigerate leftovers, store the pancakes in an airtight container for up to 3 days. Store icing separately if possible. You can warm the pancakes in the microwave for 15 to 25 seconds.
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