Cinnamon Roll Pancakes Recipe

Name: Cinnamon Roll Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREAM CHEESE GLAZE:; 2 Tablespoons Unsalted Butter, Softened; 2 ounces, weight Cream Cheese, Softened; 3 Tablespoons Milk; 1/2 teaspoons Vanilla; 3/4 cups Powdered Sugar; FOR THE PANCAKES:; 1-1/2 cup All-purpose Flour; 2 Tablespoons Granulated Sugar; 1/2 teaspoons Salt; 2-1/2 teaspoons Baking Powder; 1 Tablespoon Cinnamon; 2 whole Large Eggs, Lightly Beaten; 1 cup Buttermilk; 2 Tablespoons Maple Syrup; 1/4 cups Unsalted Butter, melted; 1 Tablespoon Vanilla

Servings: persons

FOR THE CREAM CHEESE GLAZE:
2 Tablespoons Unsalted Butter, Softened
2 ounces, weight Cream Cheese, Softened
3 Tablespoons Milk
1/2 teaspoons Vanilla
3/4 cups Powdered Sugar
FOR THE PANCAKES:
1-1/2 cup All-purpose Flour
2 Tablespoons Granulated Sugar
1/2 teaspoons Salt
2-1/2 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Large Eggs, Lightly Beaten
1 cup Buttermilk
2 Tablespoons Maple Syrup
1/4 cups Unsalted Butter, melted
1 Tablespoon Vanilla

1
In a medium bowl, with an electric mixer, whip the butter and cream cheese together until smooth and creamy. Add the milk, vanilla and powdered sugar and whip again until smooth and well combined. Cover the bowl tightly with plastic wrap and set aside.
2
In a large bowl, whisk together the flour, sugar, salt, baking powder and cinnamon until well combined. In another bowl, whisk together the eggs, buttermilk, maple syrup, butter and vanilla until well combined. Add this mixture to the dry ingredients and mix. I usually use an electric mixer, but you can also just whisk it all together until it's combined.
3
Preheat a nonstick frying pan or electric griddle to medium heat. I don't use any oil, but if it's not a good nonstick pan you may need to lightly oil the pan to prevent the pancakes from sticking. Drop the batter onto the hot pan by 1/4 cup spoonfuls and allow to cook until bubbles start forming on the top. Flip and cook on the other side. Keep warm while cooking the rest of the pancakes.
4
Serve hot, drizzled with the cream cheese glaze.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CREAM CHEESE GLAZE:, 2 Tablespoons Unsalted Butter, Softened, 2 ounces, weight Cream Cheese, Softened, 3 Tablespoons Milk, and more.

Yes, Cinnamon Roll Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Roll Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions