Cinnamon Roll Pancakes
These cinnamon roll pancakes combine two beloved breakfast favorites into one irresistible dish. They're fluffy, sweet, and drizzled with cream cheese icing.
Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed
Directions
- 1
Make the cinnamon swirl: In a medium bowl, whisk the soft butter, brown sugar, and cinnamon until very well blended. Transfer to a piping bag or ziplock bag and set aside.
- 2
Make the pancake batter: In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.
- 3
In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are okay. Set aside.
- 5
Make the cream cheese icing: In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beating until thick and lump-free. Mix in the milk until the desired consistency is reached.
- 6
Cook the pancakes: Warm a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- 7
Pour 1/4 cup portions of pancake batter into the skillet. Cut the corner off the piping bag and pipe a thin swirl of cinnamon filling over each pancake. When bubbles appear on the surface, flip them and cook for about 1-2 minutes more.
- 8
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
- 9
Serve the pancakes warm with a drizzle of cream cheese icing. Enjoy!