Fluffy Cinnamon Roll Pancakes
- Cook Time: 20–25 minutes
What you need
These fluffy cinnamon roll pancakes bring the swirls, warm spice, and cream-cheese drizzle of a bakery favourite to a quick weekend stack. The batter stays tender while a buttery cinnamon ribbon caramelises on the griddle.
For the pancakes:
- 180g plain flour
- 2 tbsp light brown sugar
- 2 tsp baking powder
- ¼ tsp fine salt
- 1 large egg
- 240ml buttermilk
- 2 tbsp melted butter
- 1 tsp vanilla extract
{r[“ingredients”][9]}
- 45g melted butter
- 60g light brown sugar
- 1½ tsp ground cinnamon
- For the drizzle:
- 75g cream cheese, softened
- 60g icing sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Recipe Steps
- Whisk flour, brown sugar, baking powder, and salt in a bowl. In a second bowl whisk egg, buttermilk, melted butter, and vanilla; stir into the dry ingredients just until no dry patches remain.
- Mix the cinnamon-swirl butter, brown sugar, and cinnamon. Spoon it into a small piping bag or zip bag and snip the corner.
- Warm a lightly buttered non-stick pan over medium-low heat. Pipe a spiral of cinnamon mixture onto each pancake as soon as the batter is spread.
- Cook until bubbles rise and the edges look set, about 2–3 minutes. Flip carefully and cook 1–2 minutes more; wipe the pan between batches if sugar darkens.
- Beat cream cheese, icing sugar, milk, and vanilla until pourable. Stack the pancakes, drizzle generously, and serve warm.
Tips & Variations
- Keep the heat medium-low so the cinnamon sugar caramelises without burning.
- Rest the batter for 5 minutes for taller pancakes.
- Add toasted pecans or sliced banana for extra crunch.
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