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cinnamon roll pancakes

Cinnamon Roll Pancakes

Charlotte Miller
Fluffy pancakes with a delightful cinnamon swirl and cream cheese glaze—perfect for a sweet breakfast or weekend brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 pancakes
Calories 291 kcal

Ingredients
  

  • 1 cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup milk
  • 2 tbsp vinegar
  • 1 large egg
  • 2 tbsp melted butter
  • 5 ½ tbsp brown sugar (for cinnamon swirl)
  • ¼ cup melted butter (for cinnamon swirl)
  • 1 ½ tsp cinnamon (for cinnamon swirl)

Instructions
 

Prepare the Batter:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix milk, vinegar, egg, and melted butter.
  • Combine the wet ingredients with the dry ingredients and stir until just mixed.

Make the Cinnamon Swirl:

  • In a small bowl, mix brown sugar, melted butter, and cinnamon until smooth.

Cook the Pancakes:

  • Preheat a non-stick skillet or griddle to medium heat. Grease lightly with oil or butter.
  • Pour 1/3 cup of batter onto the skillet for each pancake.
  • Add a small spoonful of the cinnamon swirl mixture to the center of each pancake and swirl gently with a toothpick.
  • Cook for 1-2 minutes until bubbles form on the surface. Flip carefully and cook for another 1-2 minutes until golden.

Serve:

  • Serve warm with cream cheese glaze, maple syrup, or your favorite toppings.

Notes

  • Let the batter rest for 5-10 minutes before cooking to ensure fluffier pancakes.
  • Optional toppings: fresh fruits, nuts, whipped cream, or a sprinkle of cinnamon.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 30 seconds or in a toaster.
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