Cinnamon Roll Pancakes

$- 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 1/4 cup brown sugar - 1 tablespoon ground cinnamon - 1/4 cup unsalted butter, softened - 1/2 cup cream cheese, softened - 1 cup powdered sugar - 2 tablespoons milk (for the frosting) To make cinnamon roll pancakes, start with simple and fresh ingredients. All-purpose flour gives the pancakes a nice base. Sugar and brown sugar add sweetness, while baking powder helps with fluffiness. Salt brings out all the flavors. You need milk and an egg for moisture and richness. Melted butter and vanilla extract give them a lovely taste. The cinnamon and brown sugar mixture creates that classic cinnamon roll swirl. For the cream cheese frosting, cream cheese and powdered sugar provide that sweet finish. - Toppings such as nuts or whipped cream - Additional spices for flavor You can enhance your pancakes with toppings. Nuts add crunch, and whipped cream adds creaminess. If you like, sprinkle in extra spices. A pinch of nutmeg or even a little cardamom can give unique flavors. Let your creativity shine! {{ingredient_image_1}} 1. First, grab a large mixing bowl. 2. In that bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt 3. Mix these well until they are combined. 4. Next, take a separate bowl. 5. In that bowl, mix these wet ingredients: - 1 cup milk - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract 6. Stir these until they blend nicely. 7. Now, pour the wet mix into the dry mix. 8. Gently stir until just combined. A few lumps are okay. 1. In a small bowl, combine: - 1/4 cup brown sugar - 1 tablespoon ground cinnamon 2. Mix these to create your cinnamon swirl. 3. Heat a non-stick skillet over medium heat. 4. Lightly grease it so the pancakes do not stick. 5. Pour about 1/4 cup of batter onto the skillet. 6. Immediately drizzle some cinnamon swirl mix over the pancake. 7. Use a toothpick or spoon to swirl it gently into the batter. 1. Let the pancakes cook for about 3-4 minutes. 2. Watch for bubbles to form on the surface. 3. Flip the pancakes and cook for another 2-3 minutes. 4. They should turn golden brown. 5. Repeat this for the remaining batter and cinnamon mix. 6. Enjoy your warm pancakes topped with cream cheese frosting. To make the best cinnamon roll pancakes, focus on the texture. You want them fluffy and soft. - Avoiding overmixing: When you mix the batter, do it gently. Stir just enough to combine the wet and dry ingredients. A few lumps are okay. Overmixing makes pancakes tough. - Ensuring proper cooking temperature: Heat your skillet to medium. If it's too hot, pancakes will burn outside and stay raw inside. A non-stick skillet works best for easy flipping. How you serve your pancakes matters. A great presentation makes the meal more fun. - Stacking and serving tips: Stack pancakes high for a beautiful tower. Drizzle with extra cream cheese frosting on top. - Enhancements with toppings: Add a sprinkle of cinnamon and some chopped nuts for a tasty finish. Fresh fruit like bananas or berries also works great. You can prepare ahead for busy mornings. - Storing batter for later use: If you want to make the batter in advance, cover it and store it in the fridge. Use it within 24 hours for the best results. - Reheating cooked pancakes: If you have leftover pancakes, reheat them in a microwave for about 20 seconds. You can also warm them in a skillet on low heat for a few minutes. Pro Tips Use Room Temperature Ingredients: Make sure your egg and cream cheese are at room temperature for a smoother batter and frosting, resulting in better texture. Don’t Overmix the Batter: A few lumps in your pancake batter are perfectly fine. Overmixing can lead to tough pancakes. Control the Heat: Keep the skillet at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Experiment with Toppings: Besides cream cheese frosting, try adding fresh fruits, nuts, or a drizzle of maple syrup for extra flavor and texture. {{image_2}} You can jazz up your cinnamon roll pancakes with fun flavors. Adding chocolate chips gives a sweet twist. Try fresh fruits like blueberries or bananas for added taste. You can also sprinkle walnuts or pecans on top. Drizzle some maple syrup or sprinkle nuts for extra crunch. These small changes will make your breakfast even more special. If you need gluten-free options, use gluten-free flour blends. They work well and taste great. For a dairy-free frosting, swap cream cheese with coconut cream. You can also use almond milk in place of regular milk. These choices keep your pancakes tasty while meeting dietary needs. Serve your pancakes with crispy bacon or fluffy eggs for a complete meal. You can stack the pancakes high for a fun presentation. Add extra cream cheese frosting and a sprinkle of cinnamon on top. For brunch, try serving them with fresh fruit or yogurt on the side. These ideas will impress your guests and make breakfast memorable! After you cook the pancakes, let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. To keep the cream cheese frosting fresh, store it in a separate airtight container. It will last about a week in the fridge. To freeze the pancakes, first let them cool completely. Then, stack them with parchment paper in between each pancake. Wrap the stack in plastic wrap, then place it in a freezer bag. This will help them stay fresh. When you want to eat them, take the pancakes out and let them thaw in the fridge overnight. To reheat, warm them in the microwave for about 30 seconds or until hot. Cooked cinnamon roll pancakes last about three days in the fridge. If you freeze them, they can last for about two months. Always check for any signs of spoilage before eating. Cinnamon roll pancakes are a fun twist on the classic breakfast dish. They combine fluffy pancakes with a sweet cinnamon swirl. This mix gives you the warm flavors of cinnamon rolls in a pancake form. You cook the pancakes and add a cinnamon sugar mixture. This creates a beautiful swirl inside. Top them with cream cheese frosting for a sweet finish. Yes, you can use whole wheat flour instead of all-purpose flour. Whole wheat flour adds a nutty flavor and extra fiber. It may make the pancakes a bit denser. To keep them light, you can mix half all-purpose flour and half whole wheat flour. This blend boosts nutrition while keeping the pancakes fluffy. To make the frosting thinner, simply add more milk. Start by adding one teaspoon at a time. Mix well after each addition. Keep adding until you reach your desired consistency. If it gets too runny, you can add more powdered sugar to thicken it back up. There are many tasty toppings for cinnamon roll pancakes. Here are some ideas: - Chopped nuts for crunch - Fresh fruit like bananas or berries - Whipped cream for extra sweetness - Maple syrup for a classic touch - Extra cinnamon or chocolate chips for flavor These toppings can enhance the taste and make your dish more fun! This blog post explored the tasty world of cinnamon roll pancakes. You learned about key ingredients, like flour, cream cheese, and vanilla. We covered step-by-step instructions for making the batter and swirling the cinnamon mix. I shared tips for perfect texture and fun serving ideas. You also discovered variations, storage methods, and answers to common questions. In the end, these pancakes can add joy to your breakfast. Enjoy making them your own!$

Cinnamon Roll Pancakes

Delicious pancakes with a cinnamon swirl and cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
0.5 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
0.25 cup brown sugar
1 tablespoon ground cinnamon
0.25 cup unsalted butter, softened
0.5 cup cream cheese, softened
1 cup powdered sugar
2 tablespoons milk (for the frosting)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
In a small bowl, combine the brown sugar and cinnamon to create the cinnamon swirl mixture.
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of pancake batter onto the skillet. Immediately drizzle some of the cinnamon swirl mixture over the center of the pancake in a spiral pattern. Use a toothpick or the back of a spoon to gently swirl it into the batter.
Cook for about 3-4 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter and cinnamon mixture.
For the cream cheese frosting, beat together the softened cream cheese, powdered sugar, and 2 tablespoons of milk until smooth and creamy.
Serve the pancakes warm, drizzled or dolloped with cream cheese frosting on top.

Notes

Stack the pancakes high, drizzle with extra cream cheese frosting, and top with a sprinkle of cinnamon and a few chopped nuts for a delightful finish!

Keyword breakfast, cinnamon, pancakes