Fluffy Cinnamon Roll Pancakes (Printable version)

Light and fluffy pancakes with cinnamon swirls and creamy glaze for a perfect brunch treat.

# What You'll Need:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons milk

# Directions:

01 - Whisk together flour, sugar, baking powder, and salt in a medium bowl.
02 - In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract; pour into dry ingredients and whisk until just combined. Allow batter to rest.
03 - Mix melted butter, brown sugar, and cinnamon until combined. Transfer mixture to a piping or zip-top bag and seal, snipping a small corner for piping.
04 - Beat cream cheese and softened butter until smooth; gradually add powdered sugar and vanilla. Stir in milk until glaze reaches a pourable consistency.
05 - Heat a lightly greased nonstick skillet or griddle over medium-low heat. Pour 1/4 cup batter for each pancake; pipe cinnamon swirl over the surface.
06 - Cook pancakes until bubbles appear on the surface, approximately 2 to 3 minutes. Flip carefully and cook an additional 2 minutes until golden.
07 - Serve pancakes warm, drizzled generously with the cream cheese glaze.

# Expert Advice:

01 -
  • They taste like cinnamon rolls but come together faster than a grocery store run.
  • The cream cheese glaze is thick enough to pool but light enough not to weigh down the fluff.
  • You can make the swirl mixture ahead and pipe it cold straight onto batter, which sounds fancy but is honestly just fun.
02 -
  • Don't overmix the batter—I learned this the hard way when I tried to whisk out every flour streak and ended up with dense rubber discs.
  • The cinnamon swirl needs to go on immediately after pouring batter while the surface is still liquid enough to sink in, or it'll just sit on top.
  • Let the batter rest for a minute or two before cooking; it hydrates the flour and makes pancakes lighter and fluffier than rushing straight to the pan.
03 -
  • A pinch of nutmeg in the cinnamon swirl adds depth without being obvious—it's the secret ingredient that makes people ask what's different.
  • Brush the cooked pancakes lightly with melted butter while warm so the glaze adheres better and tastes richer.
  • If the piping bag is too full, the swirl comes out in thick globs; if it's too empty, you're constantly refilling—fill it about two-thirds full for rhythm.
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