If you’re looking for a breakfast twist that feels like a cozy hug in every bite, this Cinnamon Roll Pancakes Recipe is about to become your new obsession. Combining the fluffy, melt-in-your-mouth goodness of pancakes with the rich, sweet swirls of cinnamon sugar, this dish is a perfectly delightful way to start any morning. Whether you’re serving a family brunch or treating yourself to a weekend indulgence, these pancakes bring together the best parts of cinnamon rolls and breakfast pancakes in one spectacular stack.
Ingredients You’ll Need
These ingredients are simple staples, but each one plays a key role in crafting the perfect balance of texture, flavor, and that irresistible cinnamon swirl that sets this recipe apart. From the tangy buttermilk that keeps pancakes tender to the buttery cinnamon mixture that adds warmth and sweetness, every item matters.
- 2 cups all-purpose flour: The foundation of your pancake batter, providing structure and fluffiness.
- 2 tbsp sugar: Adds a touch of sweetness for a well-rounded flavor.
- 2 tsp baking powder: Helps your pancakes rise up light and fluffy.
- 1/2 tsp baking soda: Reacts with buttermilk to tenderize and improve texture.
- 1/2 tsp salt: Enhances all the flavors in the batter.
- 1 1/2 cups buttermilk: Provides acidity and moisture for a tender crumb.
- 2 large eggs: Bind ingredients together and add richness.
- 1 tsp vanilla extract: Adds a warm, aromatic sweetness to the batter.
- 4 tbsp unsalted butter, melted: Adds richness and helps crisp edges.
- 1/4 cup brown sugar, packed: Sweetness with a molasses depth for the cinnamon swirl.
- 1 tbsp ground cinnamon: The star spice delivering that unmistakable cinnamon roll flavor.
- 2 tbsp unsalted butter, melted: Combines with cinnamon and sugar to make the swirl luxurious.
- 1/2 cup powdered sugar: Forms the base of the sweet and creamy glaze.
- 2 tbsp milk (or more): Adjusts glaze consistency perfectly.
- 1/2 tsp vanilla extract: Adds richness and a smooth finish to the glaze.
How to Make Cinnamon Roll Pancakes Recipe
Step 1: Prepare the Cinnamon Swirl
Start by mixing the brown sugar, cinnamon, and melted butter in a small bowl until fully combined. This cinnamon swirl mixture is the heart of the recipe and will give your pancakes that classic cinnamon roll flavor that everyone loves. Set it aside while you work on the batter.
Step 2: Make the Pancake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry and stir gently until just combined. It’s okay if there are a few lumps; overmixing will make your pancakes tough rather than fluffy.
Step 3: Cook the Pancakes
Heat a griddle or skillet over medium heat and lightly grease it with butter or non-stick spray. Pour 1/4 cup of batter onto the hot surface for each pancake. Quickly spoon about a tablespoon of the cinnamon swirl mixture on top of the batter. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter, creating beautiful marbling. Cook for 2 to 3 minutes until bubbles form on the surface, then flip carefully and cook an additional 1 to 2 minutes until golden and cooked through. Repeat this process for all your pancakes.
Step 4: Make the Glaze
Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add milk a little at a time until you reach your desired glaze consistency—smooth and pourable but not too runny. This glaze is that final touch that takes your Cinnamon Roll Pancakes Recipe over the top in sweetness and makes every bite feel like a treat.
How to Serve Cinnamon Roll Pancakes Recipe
Garnishes
Drizzle your glaze generously over a stack of pancakes for that irresistible glossy finish. For an extra special touch, add a sprinkle of chopped pecans or a few fresh berries. A light dusting of cinnamon or powdered sugar can also elevate the presentation beautifully.
Side Dishes
Balance the sweetness with savory sides like crispy bacon, breakfast sausages, or scrambled eggs. Fresh fruit like sliced bananas or a mixed berry salad pairs wonderfully too, bringing a refreshing contrast to the warm cinnamon flavor.
Creative Ways to Present
Try stacking your pancakes in a tall tower for a stunning brunch centerpiece or serve individual pancakes with different swirls for variety. You can even set up a pancake bar where guests swirl their own cinnamon mixture before cooking—a fun, interactive way to enjoy this Cinnamon Roll Pancakes Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Layer parchment paper between pancakes to prevent sticking. They’ll stay moist and maintain their cinnamon swirl charm.
Freezing
For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. This way, you can enjoy your Cinnamon Roll Pancakes Recipe anytime by reheating just what you need.
Reheating
Reheat refrigerated or frozen pancakes in a toaster oven or microwave. Toasting helps keep the edges crisp, while microwaving is quick and convenient. If reheating from frozen, microwave for about 30-45 seconds or until heated through.
FAQs
Can I make this recipe without buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using. This will give the batter the acidity needed for tender pancakes.
How do I swirl the cinnamon mixture without making a mess?
Using a squeeze bottle for the cinnamon mixture makes swirling much easier and cleaner. If you don’t have one, a small spoon works well too—just work quickly and use a toothpick or knife to create gentle, controlled swirls.
Can I make these pancakes vegan?
To make a vegan version, substitute buttermilk with a plant-based milk mixed with a bit of vinegar, use flax eggs or another egg replacer, and swap butter for a vegan-friendly spread. The texture might be slightly different, but the cinnamon swirl magic will still shine through.
How thick should the pancake batter be?
The batter should be pourable but thick enough to hold the cinnamon swirl pattern without spreading too much. If it’s too thin, the swirl will blend in and lose definition; if it’s too thick, the pancakes might be dense.
What’s the best way to store leftover glaze?
Store leftover glaze in an airtight container in the refrigerator for up to a week. If it thickens too much, thin it with a splash of milk and whisk until smooth before using again.
Final Thoughts
Nothing beats waking up to a stack of warm, cinnamon-swirl-studded pancakes topped with a luscious glaze. This Cinnamon Roll Pancakes Recipe is more than breakfast; it’s a joyful moment, a sweet escape, and a crowd-pleaser all rolled into one. I can’t wait for you to try it—it’s sure to become a beloved classic in your recipe box!
Print
Cinnamon Roll Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delight in the perfect weekend breakfast with these Cinnamon Roll Pancakes, featuring soft, fluffy pancakes swirled with a cinnamon-sugar mixture and topped with a sweet vanilla glaze. Combining the flavors of classic cinnamon rolls with the ease of pancake cooking, this recipe is sure to satisfy your sweet tooth and bring comfort to your morning table.
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
Cinnamon Swirl
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter until well mixed. Set this cinnamon mixture aside for later use in swirling into the pancakes.
- Make the Pancake Batter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are fine to keep the batter light and fluffy.
- Cook the Pancakes: Heat a griddle or large skillet over medium heat and grease lightly with butter or non-stick spray. Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Immediately spoon about 1 tablespoon of the cinnamon mixture on top of each pancake and use a toothpick or knife to gently swirl it into the batter.
- Finish Cooking: Cook the pancakes for 2-3 minutes until bubbles appear on the surface. Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through. Repeat with remaining batter and cinnamon swirl.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth, adding more milk if necessary to reach your desired consistency for drizzling.
- Serve: Stack the cinnamon roll pancakes on plates, drizzle generously with the vanilla glaze, and enjoy warm for a comforting and indulgent breakfast treat.
Notes
- For easy swirling, a squeeze bottle works well to apply the cinnamon mixture precisely on the batter.
- Do not overmix the pancake batter to ensure fluffy pancakes.
- Adjust milk in the glaze to your preferred thickness for drizzling or dipping.
- Serve with fresh fruits or maple syrup for added flavor variations.
