Why Make This Recipe
Easy Cinnamon Roll Pancakes are a delightful twist on classic pancakes. They combine the fluffy goodness of pancakes with the sweet cinnamon swirl that you love in traditional cinnamon rolls. This recipe is perfect for a cozy breakfast or a special brunch. Plus, they are quick to make, so you can enjoy a delicious meal without spending hours in the kitchen.
How to Make Easy Cinnamon Roll Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup cream cheese
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (for icing)
Directions
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter. Combine with dry ingredients until just mixed.
- In a separate bowl, mix brown sugar and cinnamon for the swirl.
- Heat a skillet over medium heat and pour a small amount of batter. Swirl the cinnamon mixture on top of the batter and cook until bubbles form.
- Flip and cook until golden brown.
- For the icing, whisk together cream cheese, powdered sugar, and milk until smooth.
- Drizzle the icing over the warm pancakes and serve.
How to Serve Easy Cinnamon Roll Pancakes
Serve the pancakes warm, drizzled with the creamy icing. You can add some fresh fruit like bananas or strawberries on the side for extra flavor. A sprinkle of chopped nuts can also add a nice crunch!
How to Store Easy Cinnamon Roll Pancakes
If you have leftovers, let the pancakes cool down completely, then store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, simply microwave them for a few seconds until warm.
Tips to Make Easy Cinnamon Roll Pancakes
- Make sure your skillet is hot enough before pouring the batter. This will help the pancakes cook evenly.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Feel free to adjust the cinnamon and brown sugar for the swirl if you like it sweeter.
Variation
You can add chocolate chips or chopped apples to the batter for a different flavor. For a healthier option, substitute whole wheat flour for the all-purpose flour.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for a few hours. Just give it a good stir before cooking.
Can I freeze pancakes?
Absolutely! Flash freeze the pancakes on a baking sheet, then transfer them to a freezer bag. They will last for about a month in the freezer.
What else can I use for icing?
If you prefer, you can use maple syrup or a simple glaze made from powdered sugar and milk instead of cream cheese icing.
Easy Cinnamon Roll Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful pancakes with a sweet cinnamon swirl, perfect for a cozy breakfast or special brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup cream cheese
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for icing)
Instructions
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter. Combine with dry ingredients until just mixed.
- In a separate bowl, mix brown sugar and cinnamon for the swirl.
- Heat a skillet over medium heat and pour a small amount of batter. Swirl the cinnamon mixture on top of the batter and cook until bubbles form.
- Flip and cook until golden brown.
- For the icing, whisk together cream cheese, powdered sugar, and milk until smooth.
- Drizzle the icing over the warm pancakes and serve.
Notes
Serve warm with fresh fruit or chopped nuts for additional flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
