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Cinnamon Roll Pancakes

Deliciously fluffy pancakes swirled with cinnamon filling and topped with a creamy glaze, combining the best of both pancakes and cinnamon rolls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice for a Halal alternative)
  • 1 large egg
  • 2 tablespoons melted butter (ensure it's Halal)
For the Cinnamon Filling
  • 2 tablespoons softened butter
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk (or more for desired consistency)
  • 1/2 teaspoon vanilla extract

Method
 

Make the Cinnamon Filling
  1. In a small bowl, mix together softened butter, brown sugar, and cinnamon until smooth. Set aside.
Prepare the Batter
  1. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine buttermilk, egg, and melted butter; mix well.
  3. Pour the wet ingredients into dry ingredients, stirring until just combined. Don’t overmix!
Heat the Skillet
  1. Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Cook the Pancakes
  1. Pour a ladleful of pancake batter onto the skillet.
  2. Quickly swirl a spoonful of the cinnamon filling on top of the pancake.
  3. Cook until bubbles form and edges look set, about 2-3 minutes.
Flip and Finish
  1. Flip the pancake and cook for another 2-3 minutes until golden brown.
  2. Repeat until all the batter is used up.
Make the Glaze
  1. While the pancakes are cooking, prepare the glaze by mixing cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth.
Serve
  1. Stack your pancakes and drizzle the cream cheese glaze on top.
  2. Feel free to add extra toppings like fresh fruits or nuts!

Notes

For a lighter version, you can use almond or oat milk instead of buttermilk. Timing is key; wait for bubbles to appear before flipping your pancakes for perfectly cooked interiors. Avoid overmixing your batter, as lumpy batter creates fluffy pancakes. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.