Description
Fluffy pancakes swirled with a sweet cinnamon filling and topped with a creamy glaze, combining the best flavors of cinnamon rolls and classic pancakes.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted (for swirl)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Mix melted butter, brown sugar, and cinnamon for the swirl and transfer to a piping bag.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients gently until just mixed.
- Heat a greased pan over medium heat and pour 1/4 cup batter per pancake.
- Pipe a cinnamon swirl onto each pancake as bubbles form.
- Cook 2–3 minutes, flip carefully, and cook another 1–2 minutes.
- Repeat with remaining batter.
- Prepare glaze by mixing cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over warm pancakes and serve.
Notes
- Do not overmix batter to keep pancakes fluffy.
- Cook on medium heat to prevent swirl from burning.
- Use a piping bag for neat cinnamon swirls.
- Add nuts or chocolate chips for variation.
- Store leftovers in the fridge for up to 3 days.
- Freeze pancakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
