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A stack of Cinnamon Roll Pancakes cut open, oozing cream cheese glaze and topped with zest.

Cinnamon Roll Pancakes

Make pancakes with a cinnamon swirl filling and top them with cream cheese icing for a quick family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 3/4 cup milk
  • 2 tablespoons white distilled vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1.5 teaspoons vanilla extract
Cinnamon Swirl Filling
  • 5.5 tablespoons packed brown sugar
  • 1/4 cup butter, melted
  • 1.5 teaspoons ground cinnamon
Cream Cheese Icing
  • 1/4 cup butter, softened
  • 2 ounces cream cheese, at room temperature
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • As needed cooking spray

Equipment

  • Large bowl
  • Whisk
  • Griddle or large skillet
  • Small bowls

Method
 

  1. Combine the milk and vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the egg, melted butter, and vanilla extract to the milk mixture. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until the batter is smooth. Do not overmix.
  5. In a separate small bowl, mix the brown sugar, melted butter, and ground cinnamon for the swirl filling.
  6. Heat a griddle or skillet over medium heat and lightly coat with cooking spray.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Immediately drizzle a small amount of the cinnamon filling over the wet batter in a swirl pattern.
  8. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
  9. While the pancakes cook, prepare the icing. Beat the softened butter and cream cheese together until smooth. Gradually beat in the confectioners' sugar and vanilla extract until the icing is creamy.
  10. Stack the warm pancakes and top them generously with the cream cheese icing.

Notes

You can make the icing ahead of time and store it in the refrigerator. Let it soften slightly before serving.