Cinnamon Roll Pancakes
Fluffy pancakes swirled with brown sugar and cinnamon, topped with a quick cream cheese glaze. Tastes like cinnamon rolls but ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- ¾ cup milk
- 1 large eggs
- 2 tablespoons butter, melted
- 3 tablespoons brown sugar
- 1.5 teaspoons ground cinnamon
- 3 ounces cream cheese, softened
- ½ cup powdered sugar
Instructions
- 1
Whisk flour, 2 teaspoons sugar, and 1 teaspoon baking powder together in a bowl.
- 2
In another bowl, whisk milk, egg, and 2 tablespoons melted butter until combined.
- 3
Pour wet ingredients into dry and stir until just combined—a few lumps are fine.
- 4
Mix brown sugar and cinnamon in a small bowl; set aside.
- 5
Heat a non-stick skillet or griddle over medium-high until a drop of water sizzles.
- 6
Pour 1/4 cup batter onto the skillet and immediately sprinkle a pinch of cinnamon-sugar on top.
- 7
Cook until edges look dry and bubbles form on the surface, 2–3 minutes.
- 8
Flip and cook the other side until golden brown, about 1–2 minutes.
- 9
Transfer to a plate and repeat with remaining batter and cinnamon-sugar.
- 10
Whisk cream cheese and powdered sugar until smooth and drizzleable.
- 11
Drizzle glaze over warm pancakes. Serve immediately.
Tools you’ll need
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- whisk
- non-stick skillet or griddle
- spatula
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