Description
Delight in these delicious Cinnamon Roll Pancakes that combine the fluffy texture of pancakes with the sweet, spiced swirl of cinnamon roll filling. Topped with a smooth cream cheese frosting, these pancakes make for an indulgent breakfast or brunch treat. Easy to prepare and perfect for sharing, they bring the classic flavors of cinnamon rolls to your morning table.
Ingredients
Pancake Batter
- 310 g All-purpose flour
- 50 g Granulated sugar
- ¼ teaspoon Salt
- 4 teaspoons Baking powder
- 2 Eggs (room temperature)
- 360 g Milk (room temperature)
- 1 teaspoon Vanilla extract
- 60 g Unsalted butter (melted but not hot)
Cinnamon Roll Filling
- 75 g Unsalted butter (room temperature)
- 110 g Brown sugar
- 1½ teaspoon Cinnamon powder
Cream Cheese Frosting
- 55 g Cream cheese (full fat, e.g., Philadelphia)
- 1-2 tablespoons Powdered sugar
- ¼ teaspoon Vanilla extract
Instructions
- Make the pancake batter: In a large bowl, combine the flour, sugar, baking powder, and salt to ensure even dispersion of the leavening agent for consistent pancake rise.
- Combine wet ingredients: In another bowl or jug, whisk room-temperature milk, eggs, vanilla extract, and slightly cooled melted butter together until smooth, making sure the butter is not hot so eggs don’t scramble.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk gently until just combined; a few small lumps are normal.
- Rest the batter: Cover the bowl and let the batter rest at room temperature for 10-15 minutes to hydrate and thicken slightly.
- Prepare the cinnamon roll filling: Cream the room-temperature butter, brown sugar, and cinnamon powder with a mixer until fluffy and well combined, achieving a pipeable consistency. Transfer to a piping bag with a small tip.
- Heat the cooking surface: Preheat a nonstick pan or griddle over medium heat until a drop of water sizzles and evaporates. Lightly grease the surface with butter or oil, then wipe off excess to prevent burning.
- Cook pancakes and add filling: Pour ¼ cup (60 ml) batter per pancake onto the pan, spacing them apart. After about 1 minute, pipe the cinnamon filling on top in a spiral from the center outward.
- Cook the first side: Let the pancakes cook undisturbed for 2-3 minutes until bubbles form and edges set, with a golden-brown bottom.
- Flip and cook the other side: Gently flip with a spatula and cook for 1-2 minutes until the other side is golden brown and the center springs back when touched.
- Clean the pan: Wipe the pan between pancakes to remove any residue and prevent burning.
- Keep pancakes warm: Stack cooked pancakes on a plate to maintain warmth and softness.
- Prepare cream cheese frosting: Whip cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Serve: Stack pancakes and spread or drizzle cream cheese frosting over the top just before serving for a luscious finish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently. For longer storage, freeze stacked pancakes for up to 2 months and reheat from frozen in a toaster or oven at 325°F (160°C).
Notes
- Ensure butter for batter is melted but cooled to avoid cooking the eggs.
- Letting the batter rest improves texture by hydrating the flour and activating baking powder.
- Use a piping bag with a small opening for neat cinnamon filling spirals inside the pancakes.
- Maintaining the right pan temperature prevents burning and promotes even cooking.
- Cooking the pancakes in batches and cleaning the pan between batches helps keep them from burning and ensures even cooking.
- For fluffier pancakes, do not overmix the batter to avoid gluten development.
- The cream cheese frosting is best added just before serving to prevent melting and sogginess.
- These pancakes can be reheated in a toaster or oven to maintain their texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
