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–+ servings
A stack of Cinnamon Roll Pancakes cut open, topped with thick cream cheese frosting and syrup, served in a bowl.

Cinnamon Roll Pancakes

Make pancakes that taste like cinnamon rolls. This recipe is designed for quick meal preparation and makes a simple family breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 0.75 cup milk
  • 2 tablespoons white distilled vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1.5 teaspoons vanilla extract
Cinnamon Swirl Filling
  • 5.5 tablespoons packed brown sugar
  • 0.25 cup butter, melted
  • 1.5 teaspoons ground cinnamon
Cream Cheese Icing
  • 0.25 cup butter, softened
  • 2 ounces cream cheese, at room temperature
  • 0.75 cup confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • As needed cooking spray

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or large skillet

Method
 

  1. Combine the milk and vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the egg, melted butter, and vanilla extract to the milk mixture. Whisk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are acceptable.
  5. For the filling, mix the brown sugar, melted butter, and cinnamon in a small bowl until a paste forms.
  6. Heat a griddle or skillet over medium heat and lightly coat with cooking spray.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Immediately drop about 1 teaspoon of the cinnamon filling mixture onto the wet batter in a swirl pattern.
  8. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
  9. While the pancakes cook, prepare the icing. Beat the softened butter and cream cheese together until smooth. Gradually mix in the confectioners' sugar and vanilla extract until the icing is creamy.
  10. Stack the warm pancakes and drizzle generously with the cream cheese icing before serving.

Notes

You can use buttermilk instead of milk and vinegar if you have it available. This recipe scales easily; double the ingredients for more servings.

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