Your cart is Empty.
Featured Menu Browse Recipes By Learn About Recipes By

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


2 cups all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups buttermilk
2 large eggs
6 tablespoons unsalted butter, melted, plus more for brushing the griddle
1/8 teaspoon vanilla
Cinnamon Swirl:
1/2 stick unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
4 ounces cream cheese, softened
2 to 4 tablespoons whole milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Cooking Instructions

For icing: Whisk cream cheese, milk, vanilla and confectioners' sugar in medium bowl until smooth. Use more or less milk to reach desired consistency. Set aside.

For cinnamon swirl: In a small bowl, cream together softened butter, brown sugar and cinnamon for swirl mixture. Mixture should have a thick consistency, about like toothpaste. Scrape the mixture into a squeeze bottle or pastry bag fit with a #6 or #7 round decorating tip. Set aside.

For pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, salt, baking soda and cinnamon.

In a large mixing bowl, whisk together the buttermilk, eggs, 6 tablespoons melted butter and vanilla. Add the dry ingredients to the wet ingredients and mix until just incorporated. The batter may be lumpy.

Heat an griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Brush the griddle with melted butter, wiping off excess. Pour about 1/3 cup of the batter onto the griddle.

Squeeze a thin line of cinnamon swirl mixture in a spiral, starting at the center of the pancake, leaving a border around the edge of the pancake.

Cook until the surface of the batter is covered with small bubbles and the batter is set at the edge, about 2 to 3 minutes. Flip the pancake and continue to cook until golden brown, about 2 minutes more. Transfer to a platter and keep warm in a 160 F oven. Repeat with the remaining batter, brushing the griddle with butter as needed.

Makes twelve 4" pancakes.

Equipment List

CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Get Email Exclusives
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!