4.67 from 3 votes

Cinnamon Roll Pancakes

Author Aubrey


PANCAKES (makes about 4 or 5)

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 Tablespoon canola oil
  • 1 large egg lightly beaten

CINNAMON FILLING: *makes enough for much more than 4 pancakes

  • 1/2 cup butter melted
  • 3/4 cup brown sugar packed
  • 1 Tablespoon ground cinnamon


  • 4 Tablespoons butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt
  • Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
  • In a medium bowl, mix butter, brown sugar and cinnamon
  • Pour filling into a ziploc bag and cut a small hole in the corner of the bag
  • Set aside-You don't want this to remain super-liquidy (you want a consistency similar to toothpaste)
  • In a small saucepan, heat butter and cream cheese until melted
  • Whisk in powdered sugar and vanilla extract; set aside
  • Heat large skillet over medium-low heat and spray with nonstick spray
  • Scoop about 3/4 cup batter onto the skillet
  • When pancake has started to cook a little, swirl in the cinnamon filling with the ziploc bag that has the cut off corner
  • When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more
  • Transfer to a baking sheet or platter and keep in a warm oven until ready to serve
  • When ready to serve, spoon warmed glaze onto the top of each pancake.