Two classic breakfast items, cinnamon rolls and pancakes, magically combined to form one delicious dish of Cinnamon Roll Pancakes. With swirls of cinnamon and sugar, weekend brunch never tasted so decadent!
Yep, that's right. Two classic breakfast items, cinnamon rolls and pancake, magically combined to form one delicious dish. It seems like every weekend on Saturday morning, I struggle to make the decision of what to make the kids for breakfast. It's always - pancakes or cinnamon rolls? So why not have Cinnamon Roll Pancakes?!
With this cinnamon roll pancake recipe you get all of the fluffy deliciousness of pancakes, along with the cinnamon flavor from cinnamon rolls. And as a bonus? A cream cheese glaze on top!
This cinnamon pancake recipe is a fluffy homemade pancake, filled with warm spices!
Flour - I always use unbleached all purpose flour when I make these pancakes.
Baking Powder - baking powder is what helps these pancakes rise quickly, making them super fluffy.
Cinnamon - of course we need cinnamon in Cinnamon Roll Pancakes! This recipe has an entire tablespoon of cinnamon.
Sugar - to slightly sweeten the pancakes.
Eggs - eggs act as a binder in this pancake recipe.
Milk - I have used cows milk and almond milk in this recipe with good results. Buttermilk would also be a great option.
Maple Syrup - maple syrup is in the pancake batter, adding some maple flavor and more sweetness to these pancakes.
Butter - a little melted butter is in the pancake batter to make them tender.
Vanilla - vanilla extract adds its delicious vanilla flavor to the pancakes.
Cream Cheese - of course I had to drizzle the cinnamon roll pancakes with a cream cheese frosting!
Powdered Sugar - powdered sugar sweetens the cream cheese drizzle.
This homemade pancake recipe is super easy to mix together and way more delicious than boxed pancakes!
Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
Mix the wet ingredients. In a medium bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.
Combine. Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until just combined. Don't over-mix the batter.
Make the Cream Cheese Frosting. In a small bowl, mix together the cream cheese, powdered sugar, melted butter, and milk until well combined. Set aside.
Cook. Preheat a griddle over medium heat. Add ¼ cup of batter to the griddle, fitting as many pancakes as you can, and cook until bubbles start to form, about 2-3 minutes. Flip and cook another minute.
Serve. Serve the pancakes drizzled with the cream cheese frosting. Enjoy!
These pancakes are the perfect solution for the weekend mornings when you are seriously craving a big, soft, frosted cinnamon roll but you don't have a can of Grand's cinnamon rolls in your fridge and you don't want to wait a couple of hours to make them from scratch (who does?!). I would bet you some serious cash that you have all of the ingredients for these pancakes in your pantry, making them the saving grace to your "gotta-have-a-cinnamon-roll" morning.
Storage. Store leftover pancakes in an airtight container in the fridge for 4-5 days. Reheat in the microwave or the toaster.
Freeze. You can definitely freeze these pancakes (without the frosting). Place them on a baking sheet lined with parchment paper in a single layer. Freeze for 1 hour to partially freeze them and then transfer them to an airtight container. Partially freezing them first keeps them from sticking to each other.
Use a nonstick griddle or pan. Or grease your griddle well, so your pancake batter does not stick!
Ice cream scoop. Use an ice cream scoop or measuring cup for measuring the batter. An ice cream scoop in particular makes it really easy to get the cinnamon roll pancake batter onto the griddle.
Keep heat at medium to medium low. This will ensure that the pancakes don't burn and the middle of the pancakes are cooked through.
Serving suggestions. These pancakes are delicious with some scrambled eggs and Jalapeno Bacon!