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Ultimate Fluffy Cinnamon Roll Pancakes with Tangy Cream Cheese Glaze

A close-up of a stack of cinnamon roll pancakes cut in half, generously topped with white icing.
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Combine the comfort of cinnamon rolls with the ease of pancakes. This recipe delivers fluffy, swirled pancakes topped with a rich cream cheese glaze for an indulgent weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons melted unsalted butter, plus more for the griddle
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, softened (for swirl)
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Prepare the Cinnamon Swirl Filling: In a small bowl, mix the brown sugar, cinnamon, and softened butter until a thick, crumbly paste forms. Set aside.
  2. Prepare the Pancake Batter: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  3. Prepare the Cream Cheese Glaze: In a small bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract. Mix until combined. Add milk one teaspoon at a time until you reach a thick, pourable consistency. Set aside.
  4. Cook the Pancakes: Heat a lightly buttered griddle or large non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake.
  5. Create the Swirl: Immediately after pouring the batter, drop small dollops (about 1/2 teaspoon each) of the cinnamon swirl filling onto the wet batter surface. Use a toothpick or the tip of a knife to gently swirl the filling into the batter, creating a marble effect.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the second side until golden brown, about 1-2 minutes more.
  7. Serve immediately. Stack the cinnamon roll pancakes and drizzle generously with the cream cheese glaze.

Notes

  • For the fluffiest pancakes, use room temperature buttermilk and eggs.
  • If your cinnamon swirl mixture is too stiff to dollop, warm it slightly in the microwave for 5 seconds.
  • You can prepare the batter ahead of time and let it rest in the refrigerator for up to 30 minutes before cooking.

Nutrition

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