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Fluffy Cinnamon Roll Pancakes with Cream Cheese Glaze

Close-up of a stack of fluffy cinnamon roll pancakes dripping with thick white icing and sprinkled with brown sugar.
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Make irresistible cinnamon roll pancakes that combine fluffy pancakes with a gooey cinnamon swirl and a rich cream cheese glaze. This easy recipe is perfect for a special weekend breakfast or brunch.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter, cooled
  • For the Cinnamon Swirl: 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons softened butter
  • For the Cream Cheese Glaze: 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the dry pancake ingredients: flour, granulated sugar, baking powder, and salt in a large bowl. Whisk them together.
  2. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine for fluffy pancakes.
  4. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and ground cinnamon. In another small bowl, mix the 4 tablespoons of softened butter until smooth.
  5. To create the swirl, pour about 1/4 cup of batter onto a lightly oiled, preheated griddle or non-stick pan over medium heat.
  6. Immediately drop small spoonfuls of the softened butter mixture onto the wet batter. Sprinkle a small amount of the cinnamon sugar mixture over the butter.
  7. Use a toothpick or the tip of a knife to gently swirl the butter and sugar mixture into the pancake batter.
  8. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter.
  9. Prepare the cream cheese glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  10. Stack the warm cinnamon roll pancakes and drizzle generously with the cream cheese glaze before serving.

Notes

  • For the fluffiest pancakes, use room temperature eggs and milk if possible.
  • You can prepare the batter ahead of time and keep it covered in the refrigerator for up to 24 hours. Stir gently before using.
  • If the glaze is too thick, add milk, one teaspoon at a time, until you reach your desired drizzling consistency.

Nutrition

Find it online: https://delicerecipe.com/cinnamon-roll-pancakes-recipe/