Why You’ll Love This Recipe

Combines two classic breakfasts into one
Perfectly sweet and spiced with a luscious swirl
Topped with a rich, creamy glaze for extra indulgence
Great for brunches, holidays, or weekend treats
Customizable and family-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancake Batter:

All-purpose flour
Baking powder
Salt
Milk
Egg
Vegetable oil or melted butter

For the Cinnamon Swirl:

Unsalted butter, melted
Brown sugar
Ground cinnamon

For the Cream Cheese Glaze:

Cream cheese, softened
Unsalted butter
Powdered sugar
Vanilla extract
Milk (to thin, if needed)

Directions

Make the Cinnamon Filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Transfer to a zip-top bag and snip a small corner for piping.
Prepare the Glaze: In another bowl, mix softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Thin with a splash of milk if needed. Set aside.
Make Pancake Batter: In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, mix milk, egg, and oil. Combine the wet and dry ingredients until just mixed.
Cook the Pancakes: Heat a lightly greased skillet over medium heat. Pour about 1/2 cup of batter onto the skillet. Once bubbles form on the surface, pipe a swirl of cinnamon filling over the top. Flip carefully and cook until golden brown.
Serve: Stack the pancakes and drizzle generously with cream cheese glaze. Serve warm.

Servings and Timing

Servings: 8 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Use whole wheat flour for a healthier version
Make it vegan by using plant-based milk, egg substitute, and dairy-free cream cheese
Add chopped pecans or walnuts to the cinnamon filling for crunch
Top with fresh berries or banana slices for a fruity twist
Add a dash of nutmeg to the batter for extra spice

Storage/Reheating

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days
Freezer: Layer pancakes between wax paper and freeze for up to 2 months
Reheat: Warm in the microwave for 30 seconds or on a skillet until heated through

FAQs

Can I make the batter ahead of time?

Yes, you can refrigerate the batter overnight. Stir before using.

How do I keep the cinnamon swirl from burning?

Cook on medium heat and avoid letting the swirl spread too close to the edges.

Can I use a boxed pancake mix?

Yes, prepare it according to the package, then follow the rest of the recipe for the swirl and glaze.

Do I need a piping bag for the swirl?

No, a plastic zip-top bag with a corner cut off works just as well.

What if I don’t like cream cheese?

You can use a simple powdered sugar glaze instead with milk and vanilla extract.

Can I make these gluten-free?

Yes, substitute with a gluten-free flour blend.

How can I make these pancakes fluffier?

Do not overmix the batter and let it rest for a few minutes before cooking.

Are these very sweet?

They are sweet like cinnamon rolls, but you can adjust the amount of sugar in the filling and glaze.

Can kids help with this recipe?

Absolutely! Kids can help mix the batter, swirl the filling, and drizzle the glaze.

Do I have to use butter in the filling?

Butter gives the best flavor, but coconut oil is a possible substitute.

Conclusion

Cinnamon Roll Pancakes are the ultimate breakfast indulgence, offering a warm, gooey swirl of cinnamon and a silky cream cheese glaze in every bite. They’re easy to make, fun to serve, and sure to become a family favorite for breakfast or brunch.