“Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!” Cinnamon Roll Pancakes – You must try this recipe.
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- 3/4 cup milk
- 2 tablespoons white distilled vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
- 5 1/2 tablespoons packed brown sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup butter, softened
- 2 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- cooking spray
- Stir milk and vinegar together in a bowl; set aside until milk “sours”, about 5 minutes.
- Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
- Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
- Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners’ sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
- Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn’t touch the griddle.
- Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.
- Enjoy! 🙂
It is very important to wipe the pan/griddle with a damp clean cloth in between each pancake to remove excess cinnamon mixture. Doing this will prevent the residual mixture from scorching and ruining the next batch of pancakes.
Per Serving: 327 calories; 18.1 g fat; 37.9 g carbohydrates; 3.9 g protein; 71 mg cholesterol; 430 mg sodium.
Recipe by: squeeziebrb, Photo Credit: Recipe Snobs (flickr)
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