Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the comforting flavors of cinnamon rolls with the fluffy goodness of pancakes, topped with sweet cream cheese icing.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Pancake Batter
- ¾ cup milk This creamy base gives the pancakes their soft texture.
- 2 tablespoons white distilled vinegar Adds a touch of acidity that reacts with the baking soda for fluffiness.
- 1 cup all-purpose flour The fundamental building block for all your pancake dreams.
- 2 tablespoons white sugar A hint of sweetness for that perfect flavor balance.
- 1 teaspoon baking powder Ensures your pancakes rise beautifully.
- ½ teaspoon baking soda Works in tandem with vinegar for extra lift.
- ½ teaspoon salt Elevates the flavor of all the ingredients.
- 1 large egg Binds the mixture together for a satisfying texture.
- 2 tablespoons butter, melted Adds richness and flavor.
- 1 ½ teaspoons vanilla extract A fragrant note that complements the cinnamon.
For the Cinnamon Swirl
- 5 ½ tablespoons packed brown sugar The star of the cinnamon swirl!
- ¼ cup butter, melted For the cinnamon mixture that creates the swirl.
- 1 ½ teaspoons ground cinnamon The aromatic spice that makes these pancakes irresistible.
For the Cream Cheese Icing
- ¼ cup butter, softened Perfect for achieving a smooth cream cheese icing.
- 2 ounces cream cheese, at room temperature Adds creaminess and tang to the icing.
- ¾ cup confectioners' sugar For sweetness and to create a pouring consistency.
- ½ teaspoon vanilla extract Extra flavor for the icing.
Others
- cooking spray To prevent sticking while cooking.
Instructions
Preparation
- In a medium bowl, mix the milk and white vinegar. Let it sit for about 5 minutes to create buttermilk.
- In another bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt.
- Add the egg, melted butter, and vanilla extract to the milk mixture. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- In a small bowl, mix brown sugar, melted butter, and ground cinnamon for the cinnamon swirl mixture.
Cooking
- Preheat your griddle over medium heat and lightly coat with cooking spray. Pour about ¼ cup of pancake batter onto the hot griddle.
- Before the batter sets, use a spoon to swirl in the cinnamon filling, creating a beautiful pattern.
- Cook the pancake until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
Icing Preparation
- In a bowl, beat softened butter, cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy.
Serving
- Stack the pancakes on a plate, drizzle generously with the cream cheese icing, and enjoy!
Notes
To elevate your Cinnamon Roll Pancakes even further, consider using fresh ingredients, avoiding overmixing, and trying flavor variations. Serve them warm and consider batch cooking for later!