How to make cinnamon pancakes inspired by warm, gooey cinnamon rolls. This is not your typical pancake recipe.
These cinnamon pancakes are everything we love about a big, warm, gooey cinnamon roll wrapped up into pancakes.
We start with the fluffiest cinnamon pancakes and drizzle sweet cream cheese glaze on top. The cinnamon makes them warm and spicy, and the glaze makes them sweet and gooey. Amazing!
How to Make the Best Cinnamon Pancakes
The batter for our cinnamon pancakes has a whole tablespoon of cinnamon added. The extra spice from the cinnamon is delicious, especially since we’re topping them with a sweet cream cheese glaze.
Look at the batter below. It’s super thick, and that’s a good thing. That’s okay. These pancakes are incredibly fluffy and are pretty thick (you could thin them out with a little more milk if you wanted). They are almost cake-like and inspired by these easy fluffy pancakes.
You could stop there, but why not add a cinnamon roll glaze? It is super simple to make. Combine melted butter, cream cheese, vanilla extract, powdered sugar, and milk.
Whisk it all together, then add milk to thin it out to a consistency that allows you to drizzle the glaze all over the pancakes. Add as much or as little to the pancakes as you like. We even added a little crunch with pecans, but that’s totally up to you!
You could stop there, but why not add a cinnamon roll glaze? It is really simple to make. It’s melted butter, cream cheese, vanilla extract, powdered sugar, and milk.
Everything gets whisked together then milk is added to thin it out to a consistency that allows you to drizzle the glaze all over the pancakes. Add as much or as little to the pancakes as you like. We even added a little crunch with pecans, but that’s totally up to you!
Cinnamon Pancakes
- PREP
- COOK
- TOTAL
My family loves this cinnamon pancake recipe. Since cinnamon rolls inspire them, the batter adds a whole tablespoon of cinnamon, and then we top the cooked pancakes with a sweet cream cheese glaze.
You Will Need
Cinnamon Pancakes1 ½ cups (195g) all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups (295ml) milk
1 large egg
3 tablespoons (42g) butter, melted
1 teaspoon vanilla extract
1/4 cup chopped pecans, optional
Cream Cheese Glaze4 tablespoons (56g) butter
3 ounces (85g) cream cheese
1 ½ cups (170g) powdered sugar, sifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Directions
- Make Pancakes
1Melt the butter and set it aside.
2In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly).
4Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.
5Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.
6Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
7Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
8After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.
- Make Glaze
1Melt butter in a small saucepan over medium heat. Remove pan from heat, then whisk in the cream cheese. It will look separated at first, but it will come together in a thick paste after whisking.
2Whisk in the powdered sugar, vanilla extract, and 2 tablespoons of milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
3Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).
Adam and Joanne's Tips
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Best baking powder: Use aluminum-free baking powder (Rumford and Bob’s Red Mill are examples), as they prevent the tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). I use Bob’s Red Mill baking powder in this recipe with great results.
- The nutrition facts provided below are estimates. Estimates are likely a bit high, but I’ve included all the glaze in the recipe above.
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WOW! Just WOW! These cinnamon pancakes are superbly delicious! I made the cream cheese glaze first, but instead of milk, I used 10% cream. Then, when I made the pancakes, I mistakingly used white sugar instead of brown sugar, but they still came out tasting great, I also used 10% cream for the pancakes & they still came out wonderful. BUT, next time I make them, I will use actual milk for the cream cheese glaze !
So happy you enjoyed them Bernice! Thank you for coming back and letting us know.
Hey! I was just wondering i can make any other glaze that goes on top without cream cheese. I love cinnamon rolls cream cheese glaze but right now i am short of cream cheese. Can u please guide me what should i do now. Can i make any other glaze or just substitute cream cheese and make it with icing sugar and milk only??
Hi there, mix a few tablespoons of powdered sugar with a little bit of milk or cream. Add the milk in very small amounts until the mixture is pourable. You can also add a tiny pinch of salt and 1/4 teaspoon of vanilla for more flavor. We use a similar glaze for these pumpkin scones.