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Glam up your pancakes with this Cinnamon Roll Pancake recipe. Made with simple, everyday ingredients, a unique cinnamon swirl, and a creamy glaze, these will be your family’s newest obsession, guaranteed!

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Ingredients For Cinnamon Roll Pancakes

Butter
Cream cheese
Powdered sugar
Vanilla extract
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Buttermilk
Eggs
Brown sugar
Cinnamon

How To Make Cinnamon Roll Pancakes

Make the cream cheese glaze: melt the butter in a small saucepan. Remove from heat and whisk in the softened cream cheese, powdered sugar, and vanilla extract. Set aside.
Make the batter:
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) in a large bowl.
- Combine the wet ingredients (buttermilk, eggs, melted butter, and vanilla) in a separate bowl until well combined.
- Pour the wet ingredients into the dry. Stir with a wooden spoon until just combined. It’s ok to have a few lumps. Don’t over-mix. Let stand for 10 mins.
Make the cinnamon swirl: mix the melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a small ziplock bag and cut off one corner. Keep the bag upright (cut-side up) in a bowl of warm water.
Cook the pancakes:
- Heat a medium-sized skillet over med-low heat and add some butter or cooking spray.
- Pour ⅓ cup of batter into the skillet. Cook for about 2 minutes or until bubbles start to form.
- Pipe a swirl of the butter/sugar/cinnamon mixture on top of the pancake starting from the center and going outward.
- Cook until the bubbles begin to pop, about 2-3 more minutes.
- Flip and cook on the other side for another 2-3 minutes until golden brown.
- Wipe the skillet clean and repeat until all the batter is gone.
Serve with a drizzle of cream cheese glaze on top.

Can I Freeze Leftover Pancakes?

Yes, you can. Let them cool down completely, wrap them individually with plastic wrap, and store them in a freezer bag.

Can I Make The Batter Ahead Of Time?

It is not recommended. Buttermilk and baking soda interact to form bubbles. If you make it ahead of time, these bubbles will form and burst making your batter and pancakes flat.

Quick Cinnamon Roll Pancake Recipe

Glam up your pancakes with this Cinnamon Roll Pancake recipe and its secret cinnamon swirl and cream cheese glaze!

5 from 6 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

REST TIME: 10

Servings: PANCAKES

Calories: 404kcal

Equipment

Mixing bowls
Small saucepan
Skillet or griddle
Stove
Quart-size ziplock bag

Ingredients

For the cream cheese frosting:

¼ cup unsalted butter
2 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 tsp milk

For the pancake batter:

3 cups all-purpose flour
¼ cup sugar
3 tsp baking powder
1 ½ tsp baking soda
1/2 tsp ground cinnamon
Pinch of salt
3 ½ cups buttermilk
3 eggs
⅓ cup butter, melted
1 ½ tsp vanilla extract

For the cinnamon swirl:

⅔ cup packed brown sugar
5 tbsp butter, melted
1 tbsp ground cinnamon

Instructions

Make the cream cheese glaze: melt the butter in a small saucepan. Remove from heat and whisk in the softened cream cheese, powdered sugar, milk, and vanilla extract. Set aside.
Make the batter:
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) in a large bowl.
- Combine the wet ingredients (buttermilk, eggs, melted butter, and vanilla) in a separate bowl until well combined.
- Pour the wet ingredients into the dry. Stir with a wooden spoon until just combined. It’s ok to have a few lumps. Don’t over-mix. Let stand for 10 mins.
Make the cinnamon swirl: mix the melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a small ziplock bag and cut off one corner. Keep the bag upright (cut-side up) in a bowl of warm water.
Cook the pancakes:
- Heat a medium-sized skillet over med-low heat and add some butter or cooking spray.
- Pour ⅓ cup of batter into the skillet. Cook for about 2 minutes or until bubbles form on the surface.
- Pipe a swirl of the butter/sugar/cinnamon mixture on top of the pancake starting from the center and going outward.
- Cook until the bubbles begin to pop, about 2-3 more minutes.
- Flip and cook on the other side for another 2-3 minutes until golden brown.
- Wipe the skillet clean and repeat until all the batter is gone.
Serve with a drizzle of cream cheese glaze on top.

Nutrition

Frequently Asked Questions

Can I Use Store-Bought Pancake Mix Instead Of Making My Own?

Yes, you can make the cinnamon swirl mixture and cream cheese glaze, but use store-bought pancake mix to save time!

My Cinnamon Swirl Hardens Too Quickly. What Can I Do?

Keep it upright (cut side up) in a bowl of warm water to prevent it from hardening.

What If I Don’t Have Buttermilk?

You can make your own by combining 3 ½ cups of milk with 3 ½ tbsp of lemon juice and vinegar. Let this mixture sit for 5 minutes before using it.

How Do I Know When To Flip The Pancakes?

When you see bubbles forming on top of the pancakes and these bubbles start bursting, it’s time to flip the pancakes. You should also look for edges that are slightly set.

How Can I Keep The Pancakes Warm While Making The Whole Batch?

You can keep them warm in a 200 F preheated oven. Place them on a baking sheet inside the oven.

Can The Cream Cheese Glaze Be Made In Advance?

Yes, it can! Keep it in the fridge in an airtight container until ready to use. Warm it up in the microwave and stir it before using it.

The Glaze Is Too Thick. How Can I Thin It Out?

To thin out the glaze add a little milk or cream, one tsp at a time, until the desired consistency is reached.

How Can I Avoid Lumps In My Pancake Batter?

Lumps are ok! If you overmix the batter the pancakes will be lumpy.

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