You ever wake up on a Saturday and have a serious problem? You want pancakes, but you also really want a warm, gooey cinnamon roll. It’s a tough spot to be in before you’ve even had coffee.
Well, I’m here to tell you that you don’t have to choose anymore. We’re going to combine them into one perfect breakfast. This recipe will show you exactly how to make fluffy pancakes with a cinnamon-sugar swirl baked right in, topped with a simple cream cheese icing.
It’s easier than you think, I promise. Your kitchen is going to smell amazing.
What You’ll Need
I’ve broken down the ingredients into three parts to keep things simple. Don’t let the list scare you; it’s mostly stuff you probably already have in your pantry. Getting everything measured out first is a game-changer, trust me. It makes the whole process feel way less chaotic.
First up, the pancake batter. This is our fluffy, golden-brown foundation.
Pancake Batter Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Large egg | 1 |
| Whole milk (or buttermilk) | 1¾ cups |
| Unsalted butter, melted | 4 tablespoons |
| Vanilla extract | 1 teaspoon |
Next is the magic part: the cinnamon swirl. This is what makes these pancakes taste exactly like the middle of a cinnamon roll. The key is getting the consistency just right—like thick toothpaste.
Cinnamon Swirl Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup |
| Light brown sugar, packed | ¾ cup |
| Ground cinnamon | 1½ tablespoons |
| All-purpose flour | 2 tablespoons |
And finally, the part everyone looks forward to. This cream cheese icing is simple and not too sweet. It melts just a little bit over the warm pancakes.
Cream Cheese Icing
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 4 ounces |
| Unsalted butter, softened | 2 tablespoons |
| Powdered sugar | 1 cup |
| Whole milk | 1-2 tablespoons |
| Vanilla extract | ½ teaspoon |
The Tools for the Job
You don’t need any wild, fancy equipment for this. Just your basic kitchen gear will do the trick.
- Three mixing bowls: One for the batter, one for the swirl, and one for the icing. Using separate bowls keeps things organized.
- Whisk: For getting the batter nice and smooth (but not too smooth!).
- Measuring cups and spoons: Accuracy helps a lot in baking.
- Electric hand mixer (optional): Makes whipping up the swirl and icing much easier, but a fork and some effort work fine too.
- Large non-stick skillet or griddle: A griddle is great because you can make a few pancakes at once.
- Spatula: A thin, flexible one is best for getting under the pancakes without messing them up.
- Piping bag or a plastic sandwich bag: This is for making the swirl. A Ziploc bag with the corner snipped off works perfectly.
Pro Tips from My Kitchen
I’ve made these pancakes more times than I can count, and I’ve made a few mistakes along the way. Here are the things I learned so you don’t have to.
- Don’t Overmix the Batter: This is the number one rule for pancakes. Once you mix the wet and dry ingredients, stir them just until they’re combined. A few lumps are totally fine, even good! Overmixing develops the gluten in the flour and makes your pancakes tough and chewy instead of light and fluffy.
- Get the Griddle Temperature Right: This is crucial for the swirl. If your griddle is too hot, the cinnamon sugar will burn before the pancake is cooked through. If it’s too cool, the pancake won’t get golden and fluffy. You want medium-low heat. A good test is to flick a drop of water on it—if it sizzles and dances before evaporating, you’re ready to go.
- Chill Your Swirl Mixture: After you mix the cinnamon swirl ingredients, pop the bowl in the fridge for about 10-15 minutes. This helps it firm up just a little, making it much easier to pipe onto the pancake batter without it immediately melting into a puddle.
Step-by-Step Guide to Pancake Heaven
Alright, let’s get cooking. Just follow these steps one by one, and you’ll be in great shape.
Step 1: Make the Cinnamon Swirl
First things first, let’s get the filling ready. In a medium bowl, combine the softened butter, packed brown sugar, cinnamon, and the 2 tablespoons of flour. Mix it together until it’s a smooth, thick paste. I like using a hand mixer for this, but a spatula works too. Scrape this mixture into your piping bag (or Ziploc bag) and set it aside.
Step 2: Whip Up the Icing
Grab another bowl for the icing. Add the softened cream cheese and softened butter. Beat them together until they’re creamy and there are no lumps. Then, gradually add the powdered sugar and mix on low speed until it’s incorporated. Add the vanilla and one tablespoon of milk. Mix again. If it’s too thick, add the second tablespoon of milk until it’s a nice, drizzly consistency. Cover it and set it aside.
Step 3: Mix the Pancake Batter
Now for the main event. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This just makes sure everything is evenly distributed. In a separate, smaller bowl, whisk the egg, then add the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula just until you can’t see any more dry flour. Remember what I said—lumps are your friend! Let the batter rest for 5 minutes. This lets the baking powder do its thing.
Step 4: Cook the Pancakes
Heat your griddle or non-stick skillet over medium-low heat. Add a small pat of butter or a little oil. Once it’s hot, pour about ¼ cup of batter onto the griddle for each pancake. Let it cook for about 30 seconds.
Now, grab your piping bag with the cinnamon swirl. Snip a small corner off the bag. Starting from the center of the pancake, pipe a spiral of the cinnamon mixture onto the raw batter.
Step 5: Flip with Confidence
Let the pancake cook for about 2-3 minutes on the first side. You’ll know it’s ready to flip when you see bubbles forming on the surface and the edges look a little dry. Carefully slide your spatula underneath and give it a quick, confident flip.
Cook for another 1-2 minutes on the other side, until it’s golden brown. The cinnamon swirl side will get a little caramelized and delicious. Don’t press down on the pancake with your spatula! That just squishes out all the air and makes them dense.
Step 6: Serve ‘Em Up Hot
As the pancakes finish, you can keep them warm in a 200°F oven on a baking sheet. Once you’ve cooked all the batter, stack them high on a plate, drizzle generously with that cream cheese icing, and serve them immediately.
Substitutions and Fun Variations
Sometimes you don’t have exactly what a recipe calls for, or you just want to experiment. Here are a few ideas that work really well.
- Gluten-Free: You can swap the all-purpose flour for a good quality “cup-for-cup” gluten-free flour blend. I’ve had good results with Bob’s Red Mill 1-to-1 Baking Flour.
- Dairy-Free: This is totally doable. Use a plant-based milk like almond or oat milk in the batter. For the butter, use a vegan butter substitute. For the icing, use a dairy-free cream cheese and vegan butter. The texture will be slightly different, but still delicious.
- No Buttermilk? No Problem: If you want that tangy buttermilk flavor but don’t have any, just add one tablespoon of white vinegar or lemon juice to your regular milk. Let it sit for 5 minutes, and it’ll curdle a bit—boom, instant buttermilk substitute.
- Add Some Crunch: Want to add some texture? Try sprinkling some finely chopped pecans or walnuts onto the pancake right after you pipe the swirl.
- Spice It Up: Feel free to add a pinch of nutmeg or cardamom to the cinnamon swirl mixture for a little extra warmth and complexity.
Make-Ahead and Storage Tips
Let’s be real, mornings can be hectic. The good news is you can prep some of this ahead of time.
Prepping Ahead:
You can make the cinnamon swirl mixture and the cream cheese icing a day or two in advance. Just store them in airtight containers in the refrigerator. Let the icing sit at room temperature for about 20 minutes to soften before you drizzle it. I wouldn’t recommend making the pancake batter ahead of time, as the baking powder will lose its power.
Storing Leftovers:
If you happen to have leftovers (which is rare in my house), let them cool completely. You can store them in an airtight container in the fridge for up to 3 days.
How to Reheat:
The best way to reheat pancakes is in a toaster or a toaster oven. It keeps them from getting soggy and makes the edges a little crispy again. You can also warm them on a baking sheet in a 350°F oven for a few minutes. Microwaving works in a pinch, but they can get a little chewy.
Let’s Talk Nutrition
I’m not a nutritionist, so these numbers are just a rough estimate. This recipe is definitely a treat, not health food, and that’s perfectly okay. Sometimes you just need a stack of delicious pancakes. This recipe makes about 10-12 pancakes.
Estimated Nutrition Per Pancake (without icing):
- Calories: Around 220
- Carbohydrates: 30g
- Fat: 9g
- Protein: 5g
- Sugar: 12g
The icing will add more calories and sugar, of course. Breakfast is all about balance! Serve these with a side of fresh fruit or some scrambled eggs to round things out.
Frequently Asked Questions
Here are some common questions that pop up.
Q1. Why did my cinnamon swirl dissolve into the pancake?
Ans: Your swirl mixture might have been too thin or your griddle was too hot. Make sure your butter is softened, not melted, and try chilling the mixture for a few minutes before piping.
Q2. Can I make these without a piping bag?
Ans: Absolutely. A regular plastic sandwich bag with the corner snipped off works just as well. You could even try carefully drizzling it with a spoon, but it might be a little messy.
Q3. My pancakes are flat and dense. What did I do wrong?
Ans: This is almost always from overmixing the batter. Remember to mix just until the ingredients are combined. A lumpy batter is a happy batter! Also, make sure your baking powder and baking soda aren’t expired.
Q4. Can I freeze these pancakes?
Ans: Yes! They freeze really well. Let them cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 2 months. Reheat in the toaster.
Wrapping Up
There you have it. The answer to the big weekend breakfast debate. These Cinnamon Roll Pancakes are fluffy, sweet, and so satisfying. The smell alone is worth the small amount of effort it takes to make them.
Now it’s your turn. Give this recipe a try this weekend. I really think you’re going to love it. When you do, come back and leave a comment below. Tell me how it went, if you made any changes, or if you have any questions. I love hearing from you guys. Enjoy
