Cinnamon Roll Pancakes

Why Make This Recipe

Cinnamon Roll Pancakes are a delicious twist on the classic breakfast favorite. These pancakes combine the sweet, warm flavors of cinnamon rolls with the fluffy texture of pancakes. They are a fun and tasty way to start your day or impress your family on the weekend. Plus, they are easy to make and perfect for any special occasion.

How to Make Cinnamon Roll Pancakes

Making Cinnamon Roll Pancakes is simple and quick. You will mix your ingredients, cook the pancakes, and then swirl in a delicious cinnamon mixture for that iconic cinnamon roll flavor. Top them off with a creamy glaze, and you have a breakfast everyone will love.

Ingredients:

• 1 1/4 cup milk (regular or plant-based)
• 2 tbsp maple syrup
• 3 tsp baking powder
• 1 tsp vanilla extract
• 1 cup regular or gluten-free all-purpose flour
• 3 tsp cinnamon
• 4 tbsp softened butter (regular or plant-based)
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup powdered sugar
• 2 tbsp melted butter (regular or plant-based)
• 2 oz cream cheese (regular or plant-based)

Directions:

1. In a bowl, mix the milk, maple syrup, and vanilla extract.
2. In another bowl, combine the flour, baking powder, and 3 teaspoons of cinnamon.
3. Gradually mix the dry ingredients into the wet ingredients until combined.
4. In a small bowl, mix the softened butter, brown sugar, and 1 teaspoon of cinnamon to create the cinnamon filling.
5. Preheat a skillet over medium heat and grease it lightly.
6. Pour 1/4 cup of the pancake batter into the skillet. Then, using a spoon or piping bag, swirl in some of the cinnamon filling on top.
7. Cook until small bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
8. Remove from the skillet and keep warm while you repeat with the remaining batter and filling.
9. For the glaze, mix the cream cheese, powdered sugar, and melted butter together until smooth. You can add a tiny bit of milk if you want it thinner.
10. Drizzle the glaze over your warm pancakes before serving.

How to Serve Cinnamon Roll Pancakes

Serve your Cinnamon Roll Pancakes warm with extra glaze drizzled on top. You can also add fresh fruits like bananas or berries for added flavor and color. A dusting of powdered sugar can give it a nice finish too!

How to Store Cinnamon Roll Pancakes

If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them by placing them in a zip-top bag once they are cool. They will keep in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Tips to Make Cinnamon Roll Pancakes

• Make sure your skillet is hot enough before adding the batter. This ensures golden brown pancakes.
• Don’t overmix the batter; it should be slightly lumpy for fluffier pancakes.
• Experiment with different toppings like nuts or whipped cream for a fun twist.

Variation

You can add chocolate chips or nuts to the pancake batter for more flavors. For a holiday twist, consider adding pumpkin spice or nutmeg.

FAQs

Can I use almond milk instead of regular milk?
Yes, almond milk or any plant-based milk works perfectly in this recipe.

What can I use instead of cream cheese?
You can use a dairy-free cream cheese or even a simple yogurt for the glaze.

Can I make these pancakes gluten-free?
Absolutely! Just use a gluten-free all-purpose flour in place of regular flour, and you’re good to go!

Cinnamon Roll Pancakes

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious twist on classic pancakes, combining the warm flavors of cinnamon rolls with fluffy pancakes, topped with creamy glaze.

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Ingredients

Scale 1x2x3x

• 1 1/4 cup milk (regular or plant-based)
• 2 tbsp maple syrup
• 3 tsp baking powder
• 1 tsp vanilla extract
• 1 cup regular or gluten-free all-purpose flour
• 3 tsp cinnamon
• 4 tbsp softened butter (regular or plant-based)
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup powdered sugar
• 2 tbsp melted butter (regular or plant-based)
• 2 oz cream cheese (regular or plant-based)

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Instructions

1. In a bowl, mix the milk, maple syrup, and vanilla extract.
2. In another bowl, combine the flour, baking powder, and 3 teaspoons of cinnamon.
3. Gradually mix the dry ingredients into the wet ingredients until combined.
4. In a small bowl, mix the softened butter, brown sugar, and 1 teaspoon of cinnamon to create the cinnamon filling.
5. Preheat a skillet over medium heat and grease it lightly.
6. Pour 1/4 cup of the pancake batter into the skillet, then swirl in some of the cinnamon filling on top.
7. Cook until small bubbles form on the surface, then flip and cook until golden brown.
8. Remove from skillet and keep warm. Repeat with remaining batter and filling.
9. For the glaze, mix cream cheese, powdered sugar, and melted butter until smooth.
10. Drizzle the glaze over warm pancakes before serving.

Notes

Serve warm with extra glaze and fresh fruits like bananas or berries. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Cooking on Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 25mg

Keywords: pancakes, breakfast, cinnamon rolls