Cinnamon Swirl Pancakes

Overhead view of cinnamon roll pancakes with cream cheese glaze on a breakfast plate

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These cinnamon roll pancakes combine fluffy homemade buttermilk pancakes with a gooey brown sugar cinnamon swirl and rich cream cheese glaze. All the flavor of a homemade cinnamon roll without the yeast or rising time!

Prep Time10

Cook Time10

Total Time20

Course: 300 + Back to School Recipes Every Kid Loves, Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, buttermilk, cinnamon, pancakes

Servings: -12 pancakes

Author: Carrian Cheney

Equipment

Electric Griddle (needed for fluffy pancakes!)
Measuring Cups and Spoons
Turner Spatula
Whisk
Metal Mixing Bowls
Wooden Spoon

Ingredients

Cinnamon Swirl

4 Tablespoons Unsalted Butter (½ stick), melted
6 Tablespoons Brown Sugar
1 ½ teaspoons Cinnamon

Cream Cheese Glaze

4 Tablespoons Butter (½ stick), softened
2 oz Cream Cheese softened
¾ Cup Powdered Sugar
½ teaspoon Vanilla

Pancakes

1 teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 Cups Flour sifted
2 Tablespoons Sugar
2 Eggs slightly whisked
2 Cups Buttermilk
2 Tablespoons Butter unsalted and melted

US Customary - Metric

Instructions

Make the Cinnamon Swirl

In a medium bowl, quickly whisk together the melted butter, brown sugar and cinnamon.
4 Tablespoons Unsalted Butter, 6 Tablespoons Brown Sugar, 1 ½ teaspoons Cinnamon
Pour into a condiment squeeze bottle or into a quart-sized heavy ziploc and set it aside.

Make the Cream Cheese Glaze

In a small bowl, beat the softened butter and cream cheese together until smooth.
4 Tablespoons Butter, 2 oz Cream Cheese, ¾ Cup Powdered Sugar, ½ teaspoon Vanilla
Add the sifted powdered sugar and vanilla extract, mixing until creamy. If needed, warm briefly in the microwave until the glaze is easy to drizzle.

Make the Pancake Batter

Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 Cups Flour, 2 Tablespoons Sugar
In a separate bowl, whisk together the eggs and buttermilk.
2 Eggs, 2 Cups Buttermilk
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined.
Once the flour is almost incorporated add the butter and fold together.
2 Tablespoons Butter
Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Cook the Pancakes

Heat a large, nonstick griddle to medium-heat and butter with unsalted butter. You can use nonstick spray, but the butter will taste better.
Using a large cookie scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to gently spread the batter into a circle.
Allow the pancakes to sit. When your pancake begins to form bubbles, carefully, in a spiral starting at the center of the pancakes, swirl the cinnamon filling just like a cinnamon roll.
When the bubbles begin to pop on top of the pancake and it's golden brown on the bottom, slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
Cook an additional 2 to 3 minutes, until the other side is golden as well.
Flip the pancake onto a plate, swirl side up. Wipe out the pan with a paper towel to remove sugars and repeat with the remaining pancake batter and cinnamon filling.
Warm the glaze slightly in the microwave if desired and drizzle on top!

Video

Notes

Pancakes can be frozen for 2-3 months.

Nutrition