why make this recipe
Cinnamon Roll Pancakes are the perfect way to combine two breakfast favorites into one delicious dish. They have the warm flavors of cinnamon rolls but the fluffy texture of pancakes, making them a delightful treat for any meal. This recipe is easy to follow and creates a memorable breakfast that will impress family and friends. Plus, with a simple cream cheese glaze, these pancakes can feel like a special occasion any day of the week!
how to make Cinnamon Roll Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
Directions:
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix together the cinnamon and brown sugar.
- Heat a non-stick skillet over medium heat. Pour a small amount of pancake batter onto the skillet and swirl a tablespoon of the cinnamon mixture on top.
- Allow the pancake to cook until bubbles form on the surface, then flip and cook until golden brown.
- For the glaze, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle the glaze over the pancakes before serving.
how to serve Cinnamon Roll Pancakes
Serve Cinnamon Roll Pancakes hot off the skillet with a generous drizzle of cream cheese glaze on top. You can also add fresh fruit like strawberries or bananas for an extra touch. A sprinkle of powdered sugar or some chopped nuts can also enhance the presentation and flavor.
how to store Cinnamon Roll Pancakes
If you have leftover pancakes, let them cool completely and store them in an airtight container. Keep them in the refrigerator for up to 3 days. You can also freeze them for longer storage; just place parchment paper between the pancakes before sealing them in a freezer bag. They will last up to 2 months in the freezer.
tips to make Cinnamon Roll Pancakes
- Be careful not to overmix the batter; it’s okay if a few lumps remain.
- Make sure the skillet is at the right temperature before pouring the batter to avoid raw centers.
- Experiment with different spices, like nutmeg or pumpkin spice, for a unique flavor twist.
variation
You can add chocolate chips or nuts to the pancake batter for extra flavor. For a healthier option, consider using whole wheat flour or adding a spoonful of oats to the mix.
FAQs
Can I make these pancakes ahead of time?
Yes! You can prepare the pancake batter in advance and store it in the fridge for up to a day. Just give it a good stir before cooking.
Can I make these pancakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it is a 1:1 baking blend for the best results.
What if I don’t have cream cheese?
If you’re out of cream cheese, you can use plain yogurt or sour cream as an alternative for the glaze. Adjust the sugar to taste.
Cinnamon Roll Pancakes
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Glaze Ingredients
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix together the cinnamon and brown sugar.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a small amount of pancake batter onto the skillet and swirl a tablespoon of the cinnamon mixture on top.
- Allow the pancake to cook until bubbles form on the surface, then flip and cook until golden brown.
Glazing
- For the glaze, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the glaze over the pancakes before serving.