Fluffy Cinnamon Roll Pancakes

So, I Made Fluffy Cinnamon Roll Pancakes… Again

Alright, I have to admit something—these fluffy cinnamon roll pancakes are basically my Saturday morning kryptonite (and occasionally Tuesday night, but who’s keeping track?). The first time I made them, I was trying to impress my cousin (she’s a brunch snob; I mean that with love, Mel!) and my pan was a disaster zone by the end, but the smell alone had everyone floating into the kitchen like cartoons. You know how sometimes life just needs a little gooey cinnamon swirl? Well, this is my answer to that. Also, my dog usually gets a tiny bit, so now he expects it. Picky pup.

Why I Keep Coming Back to This Recipe

I make this when I just want to make everyone grinning before coffee’s even done (and, let’s be real, it’s a good excuse to not make actual cinnamon rolls, which take ages). My family goes nuts because you get all the gooey, buttery, cinnamony goodness without waiting for dough to rise. I used to get frustrated with the swirl leaking everywhere; lately, I just embrace the mess—life’s too short for pancake perfection. Oh, and if you’ve got little kids around, they love helping with the swirling bit, though it does get everywhere, so maybe have some wipes handy.

What You’ll Need (and What I Sometimes Swap)

• 1 1/2 cups all-purpose flour (sometimes I sneak in half whole wheat; don’t tell the kids)
• 3 1/2 tsp baking powder (my grandma always swore by Clabber Girl, but honestly, any brand does the trick)
• 3 tbsp sugar (I’ve used brown sugar when I ran out—gives a nice molasses-y kick)
• Pinch of salt
• 1 1/4 cups milk (sometimes I use almond milk, comes out just fine, maybe a tiny bit less fluffy)
• 1 egg
• 3 tbsp melted butter (or good old veg oil if you’re out; won’t kill the recipe)
• 1 tsp vanilla extract (I tend to splash a bit more, because…vanilla!)
• Cinnamon swirl: 1/4 cup melted butter, 1/3 cup brown sugar, 1 1/2 tsp cinnamon
• Cream cheese glaze: 2 oz cream cheese (softened), 3/4 cup powdered sugar, 2 tbsp milk, splash of vanilla (Honestly, I once just used maple syrup in a pinch and it was still dreamy)

How to Whip These Up—My Way

1. Mix up your swirl: Stir together melted butter, brown sugar, and cinnamon in a bowl. Pop it in a zip bag and snip a tiny corner (or, if you’ve actually got a piping bag, go wild). Don’t worry if it looks super runny—it thickens fast.
2. Pancake time! In a decent-sized bowl, toss in your flour, baking powder, sugar, and salt. Give it a quick mix. In another bowl, whisk milk, egg, vanilla, and melted butter. Pour the wet stuff over the dry, then gently stir until just combined (if it’s a little lumpy, that’s perfect—trust me).
3. Heat your nonstick pan or griddle over medium (if a droplet of water sizzles, you’re golden). A bit of butter or oil never hurt.
4. Scoop about a ladle of batter per pancake. This is where I usually sneak a taste—raw batter isn’t dangerous, right?
5. Once bubbles start popping up in the center, swirl your cinnamon mixture on top, making loose spirals. Don’t panic if it leaks or looks odd—always does, always delicious.
6. Flip gently. The swirl gets caramel-y and might stick a bit, so just nudge with a spatula (and maybe scrape a little off the pan, cooks’ treat).
7. For the glaze: Beat cream cheese, powdered sugar, a splash of vanilla, and milk together. Drizzle over pancakes while they’re still warm. Or just pour on some maple syrup if you’re running late—or lazy (me, most weekdays).

Notes I Learned the Hard Way

• This batter thickens up if you dawdle; a quick mix and right onto the pan is best. Actually, I find it works better if you don’t overthink it.
• If your swirl mixture gets too thick, microwave it for a few seconds. But not too long, or it turns into lava (ask my poor thumb).
• I once tried doubling the cinnamon in the swirl, thinking more is more. It was not. Sometimes less is more, huh?

Some Experiments (And a Fail)

• I swapped half the flour for oat flour once. It tasted great, but the pancakes were a bit on the dense side.
• Tried swapping cream cheese for Greek yogurt in the glaze; actually, not bad at all.
• Once tried chocolate chips in the batter, but the combo with the cinnamon made things a little too busy—maybe good for kids, but not my taste.

Do You Really Need Special Equipment?

A nonstick pan or griddle makes life easier, but I’ve managed with a plain old frying pan and a bit of patience. If you don’t have a piping bag, just use a plastic sandwich bag with a tiny snip in the corner. Or spoon on the swirl, rustic-style—it’s all good.

Storing Your Pancakes (If You Have Any Left)

So, these keep in the fridge for, I don’t know, maybe three days? But honestly, in my house, they barely last long enough to cool. If you do have leftovers, stack them with parchment and reheat gently in the microwave. I think they taste better the next day, a bit like cold pizza (in the best way).

How I Like to Serve ‘Em (But You Do You)

Big old stack, drizzle of glaze, and sometimes a pat of butter because I’m a glutton for punishment. My sister likes hers with toasted pecans on top (fancy). On chilly mornings, I’ll make a pot of really good coffee to go with them, or sometimes just tea if I’m pretending to be healthy.

Pro Tips From My Goofs

• Don’t rush the swirl—one time I tried to do it too soon and it just sunk into the batter, so now I wait for bubbles first.
• Let the pancakes cool a minute before glazing, unless you want the glaze to vanish into thin air (though, it does taste amazing either way).
• For thicker pancakes, don’t press down with the spatula—I learned this after too many flat ones.

FAQ (Stuff Friends Have Actually Asked Me)

• Can I make these gluten-free? Absolutely—try a cup-for-cup GF flour, like Bob’s Red Mill. Texture’s a tad different, but still super tasty.
• I don’t have cream cheese—what can I use? Honestly, more times than I’d like to admit, I’ve just mixed up powdered sugar, milk, and a bit of butter; works fine in a pinch.
• Can I freeze these? Yep! Stack with parchment, then freeze in a bag. Reheat in the oven or toaster. But, they do get a bit softer after thawing.
• Why are my pancakes not fluffy? Might be overmixing, or your baking powder’s gone off (happens to the best of us).
• What if my swirl leaks everywhere? Happens to me all the time; just scrape it up and spoon it over. It’s all flavor in the end!

Oh, and a random thing—once I tried making mini versions of these for a potluck, but I got distracted by the neighbor’s cat outside, so half of them came out more like sweet little blobs than pancakes. Still, they disappeared within minutes; guess you can’t go wrong with cinnamon and sugar. If you’re in a rush, just make fewer, bigger pancakes. Life’s too short for pancake stress.

If you’re looking for more pancake inspiration, I’ve always liked Smitten Kitchen’s pancake tips—she’s got a way with breakfast food.

★★★★★ 4.00 from 199 ratings

Fluffy Cinnamon Roll Pancakes

yield: 4 servings

prep: 20 mins

cook: 20 mins

total: 40 mins

These Fluffy Cinnamon Roll Pancakes combine the soft, airy texture of classic pancakes with a sweet cinnamon swirl, finished with a creamy glaze. Perfect for a decadent breakfast or brunch treat.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened (for swirl)
• 1/2 cup powdered sugar
• 2 tablespoons milk (for glaze)

Instructions

1. 1
   In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. 2
   In another bowl, whisk together milk, eggs, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined.
3. 3
   In a small bowl, mix brown sugar, ground cinnamon, and softened butter to make the cinnamon swirl. Transfer to a piping bag or zip-top bag with a small corner cut off.
4. 4
   Heat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake. Pipe a swirl of the cinnamon mixture onto each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. 5
   For the glaze, whisk together powdered sugar and 2 tablespoons milk until smooth. Drizzle over warm pancakes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390 caloriescal

Protein: 8gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 60gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!