Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
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Cinnamon Roll Pancakes with Cream Cheese Maple Syrup 🥞🍁

There’s just something about the smell of cinnamon and butter that instantly makes a morning feel special 🥰. And today, we’re taking it next level with Cinnamon Roll Pancakes — fluffy stacks of goodness swirled with buttery cinnamon sugar and drizzled with a dreamy cream cheese maple syrup. Yep, we’re combining two breakfast legends into one unforgettable plate. 🥞✨

Is there anything better than the smell of cinnamon rolls baking on a lazy weekend morning? Actually, yes — flipping that comforting, cinnamon-sugar magic into a stack of fluffy pancakes and drenching them with a rich cream cheese frosting syrup.

These Cinnamon Roll Pancakes combine the best of both worlds: soft, buttery pancakes swirled with cinnamon sugar and topped with a lusciously melty drizzle that tastes just like the classic frosting. Perfect for brunches, birthdays, or any time you want to treat yourself (and maybe impress a few guests while you’re at it).

Stack up those warm, swirly pancakes, drizzle generously with the cream cheese maple syrup, and maybe even an extra sprinkle of cinnamon if you’re feeling extra cozy 🥰. Grab a fork and a big mug of coffee and just vibe — you totally deserve it.

If breakfast had a love language… this would be it. 💕

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Cinnamon Roll Pancakes with Cream Cheese Maple Syrup

Ingredients

Pancakes:

  • 1 ½ cups all-purpose flour

  • 3 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 tablespoon granulated sugar

  • 1 ¼ cups milk

  • 1 egg

  • 3 tablespoons melted butter

  • 1 teaspoon vanilla extract

Cinnamon Swirl:

  • 4 tablespoons butter, melted

  • ⅓ cup brown sugar, packed

  • 1 tablespoon ground cinnamon

Cream Cheese Maple Syrup:

  • 4 oz cream cheese, softened

  • ½ cup powdered sugar

  • 2 tablespoons milk

  • 2 tablespoons pure maple syrup 🍁

  • ½ teaspoon vanilla extract

Instructions

Instructions:

  1. In a bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, egg, melted butter, and vanilla. Stir the wet ingredients into the dry until just combined (a few lumps are fine).

  2. For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a zip-top bag or squeeze bottle for swirling.

  3. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. Pour about ¼ cup of pancake batter onto the skillet. As it starts to set, swirl a spiral of the cinnamon mixture onto the pancake.

  4. Cook until bubbles form on the surface (2-3 minutes), then flip carefully and cook another 1-2 minutes. Wipe the skillet between batches if needed.

  5. For the cream cheese maple syrup, beat the cream cheese until smooth. Add the powdered sugar, milk, maple syrup, and vanilla. Mix until creamy and pourable, adding a little more milk if needed.

  6. Stack pancakes, drizzle with cream cheese maple syrup, and sprinkle a little extra cinnamon if you like.

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