Cinnamon Roll Pancakes

So it’s officially fall and I am looking forward to baking a lot of pumpkin and spice recipes. Fall is my favorite season; after a hot summer and the drama that ensued in August, I’m ready for a change in seasons. Although the recent string of 80+ degree days has taken a bit of the wind out of my sails, the changing leaves and the impending cool weather makes me excited. This recipe caught my eye the first time I saw it. A pancake that tastes like a cinnamon roll? Yes, please. I have an easy  go-to pancake recipe that I got from a Martha Stewart Everyday Foods issue a few years ago, so I just adapted this recipe using that one. It doesn’t have anything a normal person’s kitchen wouldn’t have (ex. buttermilk) and turns out light and fluffy every time. These made about 8 pancakes and our little family of three devoured them. If you’re feeding more people you might need to double or triple the pancake recipe. However, there was quite a bit of cinnamon filling left over which I would expect to be enough for at least another batch of pancakes.

Cinnamon Roll Pancakes

Makes about 8 pancakes



1 C. all-purpose flour

2 T. sugar

2 tsp. baking powder

½ tsp. salt

1 C. milk

1 egg, beaten

2 T. melted butter

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


In a small bowl, mix butter, sugar and cinnamon.  Allow to cool until it thickens into a toothpaste-like consistency. Pour into a zip-top bag with the corner snipped off or a piping bag fitted with a medium-sized round tip.


In small microwave-safe bowl, melt cream cheese and butter. Remove from microwave and mix in powdered sugar and vanilla.


Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).

Heat a griddle to 350 degrees. Spray with non-stick cooking spray.

Using a ¼ C. measuring cup, pour batter onto greased griddle. Swirl cinnamon filling over wet batter. Like this:

When underside of pancake is golden brown, flip and cook swirled side. Cook until golden brown. Transfer to platter or baking sheet and keep warm in the oven. The cinnamon filling leaves a residue on the griddle, so wipe clean with a wet paper towel before adding more pancake batter to the griddle.

Remove pancakes from oven and serve with cream cheese glaze.

Recipe adapted from Recipe Girl

Pancake recipe from Martha Stewart

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