Cinnamon Roll Pancakes

Why You’ll Love This Recipe

• Dual Delight: Enjoy the best of both worlds with the classic flavors of cinnamon rolls and the light, airy texture of pancakes.
• Simple Ingredients: Utilizes pantry staples, making it easy to whip up without a special trip to the store.
• Customizable: Offers versatility with various mix-ins and toppings to suit your personal taste.

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon canola oil
• 1 large egg, lightly beaten

For the Cinnamon Filling:

• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cinnamon Filling: In a medium bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined. Transfer the mixture to a small zip-top bag and set aside.
2. Make the Pancake Batter: In another medium bowl, whisk together the all-purpose flour, baking powder, and salt. Add the milk, canola oil, and lightly beaten egg to the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are fine.
3. Prepare the Cream Cheese Glaze: In a microwave-safe bowl, heat the butter and cream cheese together until melted, approximately 30-60 seconds. Whisk until the mixture is smooth, then gradually add the powdered sugar and vanilla extract, continuing to whisk until the glaze is creamy. Set aside.
4. Cook the Pancakes: Heat a large skillet or griddle over medium-low heat and lightly grease with non-stick cooking spray or a small amount of butter. Pour about 1/2 cup of pancake batter onto the skillet for each pancake. Snip a small corner off the zip-top bag containing the cinnamon filling, and pipe a spiral pattern onto the surface of each pancake. When bubbles begin to form on the surface and the edges look set, carefully flip the pancake and cook for an additional 1-2 minutes, until golden brown.
5. Serve: Transfer the cooked pancakes to a serving plate. Drizzle generously with the cream cheese glaze. Serve warm and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Variations

• Chocolate Chip Twist: Sprinkle chocolate chips onto the batter after piping the cinnamon swirl for an extra indulgent treat.
• Fruit Infusion: Add thin slices of banana or apple on top of the cinnamon swirl before flipping the pancake to incorporate a fruity element.
• Nutty Addition: Sprinkle chopped pecans or walnuts over the cinnamon swirl to introduce a delightful crunch.

Storage/Reheating

• Storage: Allow any leftover pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat individual pancakes in the microwave for about 20-30 seconds or in a toaster until warmed through.
• Freezing: To freeze, place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to a freezer-safe bag or container and store for up to 2 months. Reheat directly from frozen in the toaster or microwave.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh, but you can mix the dry ingredients in advance and store them in an airtight container. When ready to cook, add the wet ingredients to the dry mix.

What if I don’t have a zip-top bag for the cinnamon filling?

You can use a piping bag or even a squeeze bottle to create the cinnamon swirl. In a pinch, a spoon can be used to drizzle the filling in a spiral pattern.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but keep in mind that using whole wheat flour will result in denser pancakes. You might consider using a mix of whole wheat and all-purpose flour to maintain a lighter texture.

Is there a substitute for cream cheese in the glaze?

If you don’t have cream cheese, you can make a simple vanilla glaze by mixing powdered sugar, a bit of milk, and vanilla extract until you reach the desired consistency.

How can I prevent the cinnamon filling from leaking out during cooking?

Ensure that the cinnamon filling is not too runny; it should have a thick consistency. Also, avoid piping the filling too close to the edges of the pancake to prevent it from spilling over during cooking.

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure that all other ingredients used are gluten-free as well.

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