Easy Cinnamon Roll Pancakes
Enjoy all the cozy flavors of a fresh cinnamon roll in a light and fluffy pancake stack.
recipesbynani.comWho does not love the smell of cinnamon rolls on a slow weekend morning? These pancakes capture that classic flavor perfectly without the long wait of a yeast dough. They are fluffy, golden, and hit the spot every single time.
My favorite thing about this recipe is how easy it is to assemble. By keeping the cinnamon in the batter and drizzling the creamy frosting on top, you avoid the burnt sugar mess that happens with other pancake methods. It is truly the best way to get your cinnamon fix fast.
🧺 Ingredients
- 1 and 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 ounces softened cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons milk for the glaze
👩🍳Instructions
- 1
Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- 2
In a separate small bowl, mix the milk, egg, melted butter, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It is okay if there are a few small lumps.
- 4
Heat a lightly greased skillet or griddle over medium heat.
- 5
Pour about 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- 6
To make the icing, beat the softened cream cheese with the powdered sugar and milk until smooth and creamy.
- 7
Stack your pancakes on a plate and drizzle the icing over the top before serving.
💡 Tips
Store any leftover pancakes in an airtight container in the fridge for up to two days. Reheat them gently in the microwave or a warm pan. If you want a really pretty look, put the icing in a small plastic bag, snip off the corner, and pipe it in a spiral over the warm pancakes.
Made this recipe? Let us know how it went.
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