Easy Cinnamon Roll Pancakes – Fluffy and Sweet
Fluffy homemade pancakes swirled with buttery cinnamon brown sugar and finished with a sweet vanilla glaze. These easy cinnamon roll pancakes are perfect for weekend breakfasts, brunch, holidays, and cozy mornings.
Ingredients
For the Pancake Batter
- 2 cups all-purpose flour – Use regular all-purpose flour for light fluffy pancakes.
- 2 tablespoons granulated sugar – Adds a touch of sweetness to the batter.
- 2 teaspoons baking powder – Helps the pancakes rise and become fluffy.
- ½ teaspoon salt – Balances the sweetness and enhances the flavors.
- 1 ¾ cups milk – Whole or 2% milk works well for a tender texture.
- 2 large eggs – Helps bind the batter and adds richness.
- 2 teaspoons vanilla extract – Adds a warm sweet vanilla flavor.
- 4 tablespoons unsalted butter – Melted and slightly cooled for richness.
For the Cinnamon Swirl
- 4 tablespoons unsalted butter – Melted to create a smooth cinnamon mixture.
- ½ cup brown sugar – Gives the swirl a rich caramel-like sweetness.
- 1 ½ teaspoons ground cinnamon – Adds the classic warm cinnamon-roll flavor.
For the Vanilla Glaze
- 1 cup powdered sugar – Creates a smooth and sweet glaze.
- 2 tablespoons milk – Helps create the perfect drizzling consistency.
- ½ teaspoon vanilla extract – Adds extra vanilla flavor to the glaze.
Instructions
- Prepare the cinnamon swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until smooth. Transfer the mixture to a piping bag or small resealable bag and snip off a tiny corner.
- Make the pancake batter: Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. In another bowl, whisk the milk, eggs, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
- Heat the skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter.
- Add the pancake batter: Pour the batter onto the hot skillet to form a round pancake. Cook until bubbles begin to appear on the surface and the edges start to look set.
- Add the cinnamon swirl: Pipe the cinnamon mixture over the pancake in a spiral, starting from the center and working outward. Leave a little space around the edges.
- Flip and cook: Carefully flip the pancake with a spatula and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
- Make the vanilla glaze: Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add a little more milk if needed to reach a drizzle-friendly consistency.
- Stack and serve: Stack the warm cinnamon roll pancakes on a plate and drizzle generously with the vanilla glaze. Serve immediately with your favorite toppings.
Notes
- For the fluffiest pancakes, avoid overmixing the batter. A few small lumps are completely fine.
- Keep the skillet at medium-low to medium heat so the cinnamon swirl caramelizes without burning.
- For the best presentation, drizzle the vanilla glaze over the pancakes while they are still warm.
- You can also serve these pancakes with maple syrup, fresh berries, sliced bananas, chopped pecans, or whipped cream.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Reheat gently before serving.
Nutrition Facts
- Calories: 560 kcal
- Carbohydrates: 85 g
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Cholesterol: 135 mg
- Sodium: 650 mg
- Sugar: 42 g
- Fiber: 2 g