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Cinnamon roll pancakes stacked on a plate with cinnamon swirls, cream cheese glaze drizzle, powdered sugar, and melted butter on top.

Easy Cinnamon Roll Pancakes

These Easy Cinnamon Roll Pancakes bring all the cozy flavor of classic cinnamon rolls into a fluffy pancake breakfast without the wait. Made with a simple buttermilk batter, a gooey cinnamon swirl, and a creamy glaze, this is one of those recipes that turns an ordinary morning into a family memory.
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Course: Breakfast
Cuisine: American
Keyword: Cinnamon Roll Pancakes, cinnamon swirl pancakes, easy pancake recipe, family breakfast
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 420kcal
Cost: $8

Equipment

  • 1 Large nonstick skillet or griddle A flat surface helps the cinnamon swirls cook evenly.
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Zip top plastic bag or squeeze bottle This makes the cinnamon swirl easy and fun for kids to help with.

Ingredients

For the Pancakes

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 0.25 cup unsalted butter Melted and slightly cooled
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl

  • 0.5 cup unsalted butter Melted
  • 0.75 cup light brown sugar Packed
  • 2 tablespoons ground cinnamon

For the Cream Cheese Glaze

  • 4 ounces cream cheese Softened
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • In a small bowl, stir together the melted butter, brown sugar, and cinnamon until smooth. Spoon the mixture into a zip top bag and set it aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are perfectly fine.
  • Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  • Pour about one quarter cup of batter onto the hot pan. Snip a small corner off the cinnamon bag and pipe a spiral on top of the pancake.
  • Cook until bubbles form and the edges look set, then gently flip and cook for another one to two minutes.
  • While the pancakes cook, beat the cream cheese, powdered sugar, milk, and vanilla until smooth.
  • Stack the warm pancakes on a plate and drizzle generously with glaze.

Notes

  • You can keep the cinnamon swirl warm in the microwave for a few seconds if it thickens too much.
  • For a lighter glaze, add an extra tablespoon of milk.
  • Leftover pancakes freeze well without the glaze for up to 3 months.
  • These pancakes are perfect for weekend breakfasts, special mornings, or anytime you want to slow down and cook together.

Nutrition

Serving: 200g | Calories: 420kcal | Carbohydrates: 48g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 520mg | Potassium: 210mg | Fiber: 2g | Sugar: 29g | Vitamin A: 450IU | Calcium: 140mg | Iron: 2mg