Cinnamon Roll Pancake Stacks

Imagine biting into a fluffy pancake that is infused with the warm, comforting flavors of a cinnamon roll. This is exactly what you get with Cinnamon Roll Pancake Stacks—a delightful fusion of two beloved breakfast items that will elevate your morning routine. The combination of fluffy pancakes and a sweet cinnamon swirl, topped with a luscious cream cheese glaze, creates a breakfast experience that is both visually appealing and incredibly delicious.

Start your day with a delicious twist on breakfast with Cinnamon Roll Pancake Stacks! These fluffy pancakes combine the comforting flavors of cinnamon rolls, featuring a sweet cinnamon swirl and topped with a creamy cream cheese glaze. Perfect for impressing guests or treating yourself, this easy recipe is sure to become a favorite. Explore variations like adding fruit or chocolate chips to personalize your stacks and make every brunch special.

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Ingredients

For the Pancakes:

1 ½ cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 ¼ cups milk

1 large egg

3 tbsp unsalted butter, melted

1 tsp vanilla extract

For the Cinnamon Swirl:

¼ cup brown sugar, packed

1 tbsp ground cinnamon

2 tbsp unsalted butter, softened

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tbsp milk

½ tsp vanilla extract

Instructions

Make the Cinnamon Swirl: In a small bowl, combine the brown sugar and cinnamon. In another bowl, mix the softened butter with the sugar-cinnamon until well combined. Transfer the mixture to a piping bag or a zip-top bag (cut the corner off) for easy swirling once the pancakes are on the griddle. Set aside.

Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix. The batter will be slightly lumpy.

Cook the Pancakes: Preheat a non-stick griddle or skillet over medium heat. Lightly grease it with butter or cooking spray. Pour about ¼ cup of batter onto the griddle for each pancake. Before the bubbles start to form on the surface (after about 1-2 minutes), use the piping bag to swirl the cinnamon mixture in a spiral circle on top of the pancake. Carefully flip the pancake and cook until golden brown on the other side (about 1-2 more minutes). Repeat with the remaining batter, adjusting heat as necessary.

Make the Cream Cheese Glaze: In a medium bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. If it’s too thick, add a little more milk until it reaches your desired drizzling consistency.

Assemble the Pancake Stacks: Stack the pancakes in groups of two or three on a plate, drizzling the cream cheese glaze generously over each stack. Optionally, sprinkle with additional cinnamon and serve warm.

Serve: Enjoy your delicious Cinnamon Roll Pancake Stacks warm, topped with extra glaze or drizzled with maple syrup if desired.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings