Fluffy Cinnamon Roll Pancakes

A stack of Fluffy Cinnamon Roll Pancakes drizzled with cream cheese glaze, served on a white plate over marble with blurred cinnamon sticks, butter, and brown sugar in the background. — Fluffy Cinnamon Roll Pancakes swirled with buttery cinnamon filling and topped with cream cheese glaze—a cozy breakfast favorite.

Fluffy Cinnamon Roll Pancakes are the ultimate breakfast indulgence, combining two favorites into one dreamy dish. Imagine golden pancakes swirled with buttery cinnamon filling, then finished with a creamy glaze that melts into every warm layer. This recipe brings all the flavor of a classic cinnamon roll without the wait time or effort of kneading dough.

Not only are these pancakes visually stunning, but they’re also quick and easy to prepare, making them perfect for both weekend brunches and holiday mornings. The swirl caramelizes as the pancakes cook, creating pockets of sweet cinnamon goodness in every bite. With a rich cream cheese glaze drizzled on top, the stack feels both cozy and luxurious.

Fun fact: Pancakes have been enjoyed since ancient Greece, where they were made with wheat flour, honey, and milk. Over centuries, they’ve evolved into countless variations across cultures. Adding a cinnamon roll twist is a modern mashup that makes breakfast feel truly special.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups buttermilk
1 large egg
3 tbsp melted butter

For the cinnamon swirl:
4 tbsp unsalted butter, melted
⅓ cup brown sugar, packed
1 ½ tsp ground cinnamon

For the glaze:
4 oz cream cheese, softened
¾ cup powdered sugar
2 tbsp milk
½ tsp vanilla extract

INSTRUCTIONS

1. Make the batter:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry, stirring until just combined. Do not overmix.

2. Prepare the swirl:
Mix melted butter, brown sugar, and cinnamon until smooth. Spoon into a piping bag or a zip-top bag with a small corner snipped off.

3. Cook pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter for each pancake. Once bubbles form on top, pipe a swirl of cinnamon mixture onto each pancake. Cook until golden, then flip carefully and cook the other side for 1–2 minutes.

4. Make the glaze:
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla; whisk until pourable but slightly thick.

5. Serve and drizzle:
Stack warm pancakes on plates. Drizzle generously with cream cheese glaze and serve immediately.

Helpful Tips to Perfect This Recipe

Control the Swirl: Keep the cinnamon swirl slightly thick so it doesn’t melt out completely while cooking. If it’s too runny, refrigerate for a few minutes before piping.
Flip Gently: Use a wide spatula and flip slowly so the swirl stays intact and caramelizes into the pancake instead of smearing.
Warm the Glaze: For a drizzle that melts beautifully over the stack, warm the glaze just slightly before pouring.

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