There’s a certain magic to waking up on a weekend morning to the smell of cinnamon and warm pancakes. It’s a scent that instantly evokes feelings of comfort, coziness, and pure happiness. It reminds me of lazy mornings with my family, gathered around the kitchen table, sharing stories and laughter. And today, I’m sharing a recipe that captures that feeling perfectly: these incredible [ cinnamon roll pancake recipe ]. It’s a little bit extra, a little bit indulgent, and a whole lot of delicious.
I’ve always believed that breakfast is the most important meal of the day, and it should be something special. And these pancakes definitely fit the bill. They’re fluffy, tender, and bursting with cinnamon-sugar goodness. They’re like a cinnamon roll and a pancake had a baby – the best of both worlds! I stumbled upon a similar idea a while back, and I’ve been tweaking and perfecting the recipe ever since. It’s become a weekend staple in my house, and I know it will be in yours too.
What I love most about this [ cinnamon roll pancake recipe ] is how surprisingly easy it is to make. It looks impressive, but it’s actually quite straightforward. The key is to make a simple cinnamon swirl filling and then carefully swirl it into the pancake batter before cooking. It’s a little bit of effort, but the results are well worth it. And honestly, the process is just as fun as eating the pancakes!
One of the things that makes these pancakes so special is the texture. They’re incredibly light and airy, thanks to the combination of buttermilk and baking powder. Buttermilk adds a subtle tang that balances the sweetness of the cinnamon swirl, and it also helps to create a tender crumb. I always recommend using buttermilk if you have it on hand, but you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar if needed.
And don’t be afraid to get creative with the toppings! I love drizzling these pancakes with a simple cream cheese icing, but you can also use maple syrup, whipped cream, or fresh berries. It’s all about personal preference. I also like to add a sprinkle of chopped pecans or walnuts for a little bit of crunch.
This [ cinnamon roll pancake recipe ] is more than just a breakfast dish; it’s a little bit of happiness, a little bit of indulgence, and a whole lot of love. It’s a recipe that’s meant to be shared with loved ones, and I hope it brings you as much joy as it brings me. ❤️
A Weekend Treat: My Cinnamon Roll Pancake Recipe
Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
- ¾ cup milk
- 2 tablespoons white distilled vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons butter, melted
- 1 ½ teaspoons vanilla extract
Cinnamon Swirl Filling:
- 5 ½ tablespoons packed brown sugar
- ¼ cup butter, melted
- 1 ½ teaspoons ground cinnamon
Cream Cheese Icing:
- ¼ cup butter, softened
- 2 ounces cream cheese, at room temperature
- ¾ cup confectioners' sugar
- ½ teaspoon vanilla extract
Instructions
- Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
- Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl.
- Whisk egg, 2 tablespoons melted butter, and 1 ½ teaspoons vanilla extract into milk mixture.
- Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
- Combine brown sugar, ¼ cup melted butter, and cinnamon in a small bowl. Refrigerate until filling is as thick as toothpaste, about 10 minutes.
- Mix ¼ cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and ½ teaspoon vanilla extract into cream cheese mixture until icing is smooth.
- Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about ⅔ cup batter into the center of griddle.
- Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
- Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients.
Notes
- It's very important to wipe the pan/griddle with a clean, damp cloth in between each pancake to remove any excess cinnamon mixture.
- For a richer flavor, use melted butter instead of oil to grease the griddle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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