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Cinnamon Roll Pancakes with a cinnamon swirl and topped with cream cheese syrup
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5 from 1 vote

Cinnamon Roll Pancakes

These cinnamon roll pancakes are swirled with a delicious cinnamon sugar layer, and topped with cream cheese syrup, so they're like cinnamon rolls meet pancakes. Your taste buds will be begging for more!
Servings: 12
Calories: 274kcal

Ingredients

For the Cinnamon Sugar Topping:

  • 1/4 cup butter (melted)
  • 1/4 cup brown sugar
  • 1 TBS cinnamon

For the Cream Cheese Syrup:

  • 4 TBS butter
  • 2 TBS cream cheese (room temperature)
  • 1 tsp vanilla
  • 3/4 cup powdered sugar

For the Buttermilk Pancakes:

  • 2 cups flour (all purpose)*
  • 3 TBS sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups buttermilk
  • 2 large eggs (room temperature)
  • 1 tsp vanilla
  • 2 TBS butter (melted)

Instructions

For the Cinnamon Sugar Topping:

  • In a small bowl, stir together brown sugar and cinnamon.
  • Melt the butter in the microwave.
  • Mix butter into the brown sugar/cinnamon, and stir until smooth.
  • Scoop the mixture into a ziplock bag, close the bag, and set aside till needed.

For the Cream Cheese Syrup:

  • In a small sauce pan, melt butter over low heat.
  • Stir in the cream cheese, until melted and smooth.
  • Remove from the heat, whisk in vanilla and powdered sugar until smooth.
  • Pour syrup through a strainer to remove any lumps if needed.

For the Buttermilk Pancakes:

  • In a large bowl, add all the dry ingredients - flour, baking soda, baking powder, salt, and sugar, and whisk them together
  • Separate the eggs into two bowls.
  • Beat the egg whites until stiff peaks form.
  • Add the buttermilk, vanilla and melted butter to the egg yolks and stir it all together.
  • Stir together wet ingredients (not the egg whites yet) into the dry ingredients, mix until just combined, don't worry about a few small lumps
  • Gently fold in the beaten egg whites, until just combined.
  • Set the batter aside to rest for a few minutes

For the Cinnamon Roll Pancakes:

  • Heat your griddle or frying pan over medium heat. Grease with a nonstick spray or butter
  • Snip a tiny bit of one of the corners off of your cinnamon mixture.
  • Pour 1/4 cup batter onto the griddle for each pancake, cook until bubbles almost are formed, let bubbles form and drizzle the cinnamon sugar glaze over the top of each pancake in a circle pattern.
  • Cook about 30 more seconds and then carefully flip your pancakes to cook an additional 1 to 2 minutes on the other side until cooked throughout.**
  • Remove the pancakes from griddle, wipe and dripped cinnamon or batter off the griddle, and regrease as needed.
  • Continue to cook all the batter, and pancakes.
  • Serve pancakes topped with cream cheese syrup, or regular maple syrup. (If the syrup has thickened, you can reheat it in the microwave for about 20 seconds as needed)

Notes

*or 1 cup all purpose flour and 1 cup wheat flour
**if the heat is too high, this will be faster but your pancakes could burn and not cook throughout, if the heat is too low the pancakes will take longer to cook throughout

Nutrition

Calories: 274kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 361mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 456IU | Calcium: 98mg | Iron: 1mg