Description
Cinnamon Roll Pancakes combine fluffy buttermilk pancakes with a gooey cinnamon swirl and creamy glaze—all in 20 minutes! Perfect for turning breakfast into dessert.
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cups milk (or plant-based milk)
- 1 large egg
- 3 tbsp melted butter (or coconut oil)
For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp softened butter
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Make the batter: Whisk flour, baking powder, and salt in a bowl. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients (lumps are okay!).
- Prepare cinnamon swirl: Mix brown sugar, cinnamon, and softened butter into a thick paste.
- Cook pancakes: Heat a nonstick skillet over medium-low. Pour ¼ cup batter per pancake. Immediately pipe/swirl cinnamon mixture onto each pancake.
- Flip: Cook until bubbles form (2-3 mins), then flip and cook 1-2 mins more.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm pancakes.
Notes
- Gluten-free? Use 1:1 gluten-free flour.
- Freeze: Unglazed pancakes keep for up to 2 months.
- No piping bag? Use a zip-top bag with the corner snipped.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 380
- Sugar: 22g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Cinnamon Roll Pancakes, Easy Breakfast Recipe, Cinnamon Swirl Pancakes, Brunch Ideas