Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes have a buttery cinnamon swirl throughout a soft, fluffy pancake. Topped with a smooth cream cheese frosting, these are a delightful addition to any breakfast or brunch!

Prep Time15

Cook Time (if cooking 3 pancakes at a time)20

Total Time35

Course: Breakfast, brunch

Cuisine: American

Keyword: pancakes

Servings: 4-inch pancakes

Calories: 141kcal

Author: Kelsey Byrnes

Equipment

skillet

Ingredients

Cinnamon Swirl

1/4 cup butter melted
1/2 cup brown sugar
2 teaspoons cinnamon

Pancake Batter

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1/4 cup butter melted
1 2/3 cups lemon-lime soda OR carbonated water

Cream Cheese Frosting Drizzle

4 ounces cream cheese softened
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoon(s) milk

Instructions

Make the cinnamon swirl by stirring together the melted butter, brown sugar and cinnamon. Spoon the mixture into a resealable bag and seal shut; set aside.
In a large bowl, whisk together the flour, salt and baking powder.
Then add the eggs, melted butter and soda (or carbonated water).
Whisk until combined (a few lumps in the batter is fine).
Using a cookie scoop or a 1/4 cup measuring cup, scoop the batter onto a hot greased griddle.
Snip one corner of the baggie filled with filling. Swirl the mixture over each pancake. *Don't get too close to the edge of the pancake or it'll seep to the griddle - you want all that yumminess to stay in the pancake!! :)
Cook the second side until golden brown. Repeat until pancake batter is gone.*
Make the frosting by stirring together the cream cheese and powdered sugar. Add the vanilla then the milk teaspoon by teaspoon until you've reached the desired consistency.
To serve, stack a few pancakes on a plate and drizzle the frosting on top. Enjoy!

Notes

*NOTE: You will have to wipe down the skillet with a wet paper towel between batches to get some of the sugar off. Simply wipe off and re-grease the pan!

Nutrition