Fluffy Cinnamon Roll Pancakes

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Fluffy Cinnamon Roll Pancakes Recipe

If you love the gooey sweetness of cinnamon rolls and the fluffiness of pancakes, this Fluffy Cinnamon Roll Pancakes recipe combines the best of both worlds! Imagine biting into soft, fluffy pancakes swirled with a buttery cinnamon-sugar mixture and topped with a decadent cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat, these pancakes are easy to make and are sure to impress. Let’s get started!

Ingredients

Pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk (or regular milk with 1 tablespoon lemon juice)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted

Cinnamon Swirl:

  • ¼ cup unsalted butter, melted
  • ⅓ cup light brown sugar, packed
  • 1 tablespoon ground cinnamon

Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (to thin the glaze)

Instructions

1: Make the Cinnamon Swirl

  1. In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth.
  2. Transfer the mixture to a small piping bag or a zip-top bag. Snip a small corner off the bag to use as a piping tool.

2: Prepare the Pancake Batter

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the eggs, buttermilk, vanilla extract, and melted butter until combined.
  3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy.

3: Cook the Pancakes

  1. Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  2. Pour ¼ cup of batter onto the skillet for each pancake.
  3. Immediately pipe a swirl of the cinnamon mixture onto the top of each pancake, starting in the center and spiraling outward.
  4. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancakes carefully and cook for another 1–2 minutes until golden brown.
  5. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter and cinnamon swirl mixture.

4: Make the Cream Cheese Glaze

  1. In a medium bowl, beat the cream cheese and softened butter until smooth and creamy.
  2. Gradually mix in the powdered sugar, vanilla extract, and milk until the glaze reaches your desired consistency.

5: Assemble and Serve

  1. Stack the pancakes on a plate and drizzle generously with the cream cheese glaze.
  2. Serve immediately and enjoy the indulgent, cinnamon-filled goodness!

Tips

  1. Room Temperature Ingredients: Use room temperature eggs and buttermilk for a fluffier pancake batter.
  2. Control the Cinnamon Swirl: Pipe the swirl carefully to avoid overloading the pancake, which can cause it to stick to the skillet.
  3. Don’t Overmix: Overmixing the batter can make the pancakes dense instead of fluffy.
  4. Keep Pancakes Warm: Place cooked pancakes in a 200°F oven to keep them warm while you finish cooking the rest.
  5. Extra Cinnamon Flavor: Sprinkle a little ground cinnamon over the cream cheese glaze for an added flavor boost.

Storage Instructions

  1. Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  2. Freezing: Freeze the pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. Freeze for up to 2 months.
  3. Reheating: Reheat in the microwave for 20–30 seconds or in a toaster oven until warmed through.

Variations

  1. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
  2. Vegan Pancakes: Substitute eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use plant-based milk and butter.
  3. Apple Cinnamon Pancakes: Add finely diced apples to the batter for a fruity twist.
  4. Chocolate Lovers: Mix mini chocolate chips into the pancake batter or sprinkle them on top before flipping.
  5. Caramel Drizzle: Replace or pair the cream cheese glaze with a drizzle of salted caramel sauce for a richer flavor.

Nutrition Details (Per Serving, 2 Pancakes with Glaze)

  • Calories: 430
  • Protein: 8g
  • Carbohydrates: 55g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 85mg
  • Sodium: 360mg
  • Fiber: 2g
  • Sugar: 22g

FAQ

1. Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes to create a buttermilk substitute.

2. How do I prevent the cinnamon swirl from sticking to the pan?
Ensure your skillet is nonstick and well-greased. Cook the pancakes over medium heat to prevent burning.

3. Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.

4. What’s the best way to pipe the cinnamon swirl?
Use a piping bag for precision, but a zip-top bag with the corner snipped off works just as well.

5. Can I make the cream cheese glaze ahead?
Yes! Store the glaze in the refrigerator for up to 3 days and reheat gently before drizzling over the pancakes.