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–+ servings
recipe image of a top down mise en place shot showing flour milk egg baking powder sugar butter brown sugar cinnamon salt vanilla cream cheese powdered sugar arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Nancy’s Cinnamon Roll Pancakes Recipe

A delightful twist on classic pancakes, featuring a cinnamon roll swirl and cream cheese glaze, perfect for a comforting breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
Wet Ingredients
  • 1.5 cups Milk Whole milk preferred
  • 1 Large Egg
  • 2 tbsp Vanilla Extract
  • 4 tbsp Melted Butter
Cinnamon Swirl Filling
  • 4 tbsp Softened Butter
  • 0.5 cup Brown Sugar
  • 2 tbsp Cinnamon
Cream Cheese Glaze
  • 8 oz Cream Cheese Softened
  • 1 cup Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla Extract

Equipment

  • Mixing bowl
  • - Whisk
  • measuring cups,
  • - Measuring spoons
  • skillet,
  • - Spatula
  • Piping Bag

Method
 

Prepare the Batter
  1. In a separate bowl, whisk together milk, egg, and vanilla extract. Slowly pour in the melted butter while whisking constantly.
  2. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
Prepare the Cinnamon Swirl
    Cook the Pancakes
    1. Once the edges of the pancake look set, use a piping bag to pipe a spiral of the cinnamon mixture starting from the center and working outward.
    2. Watch for bubbles to form on the surface. Carefully slide a spatula underneath and flip the pancake. Cook for another minute or two until the cinnamon sugar has slightly caramelized.
    Prepare the Glaze and Serve
    1. Drizzle the glaze over the warm pancakes. The heat from the pancakes will cause the glaze to slump and run down the sides.

    Nutrition

    Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18g

    Notes

    These pancakes are best served fresh. For longer storage, you can freeze them for up to a month. To reheat, use a toaster oven or regular oven at 350 degrees. Avoid the microwave if possible.
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