This is not your everyday pancake recipe. (Not that you couldn’t be awesome and have them everyday). This, friends, is everything we love about a big, warm and gooey cinnamon roll all wrapped up into pancakes. We start with the fluffiest cinnamon pancakes then drizzle a sweet, cream cheese glaze on top. They’re warm and a little spicy from the cinnamon and sweet and gooey from the glaze. So amazing!
Making Easy and Fluffy Cinnamon Pancakes
The batter for our cinnamon pancakes has a whole tablespoon of cinnamon added. Since we’re topping them with a sweet cream cheese glaze – the extra spice from the cinnamon is really nice. Take a look at the batter below – see how thick it is? That’s okay. These pancakes are incredibly fluffy and cook up to be pretty thick (you could thin them out with a little more milk if you wanted). They are almost cake-like.
Top Cinnamon Pancakes with a Cream Cheese Glaze – Just like a Cinnamon Roll!
The glaze 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!
Did you love our Cinnamon Pancakes with a Cinnamon Roll Glaze? If so, we bet you’ll love these, too!
- Brownie Batter Pancakes from Inspired Taste
- Cinnamon Roll Pancakes from Recipe Girl
- Spiced Butternilk Banana Pancakes Recipe from Inspired Taste
- Cinnamon Pancakes from Sugarlaws
- 1 1/2 cups (195 grams) all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups (295 ml) milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup (57 grams) unsalted butter (1/2 stick)
- 3 ounces (85 grams) cream cheese
- 1 1/2 cups (171 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 3 to 4 tablespoons milk
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.
- In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.
- (If you a doing this ahead of time, cover flour mixture and milk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).
- Once you are ready to make the pancakes. Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Now, make a well in the center of the flour mixture, pour in the milk mixture and use a spoon to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter. Don’t be surprised if the pancake batter bubbles a bit – it’s normal.
- Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.
- When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
- To make the glaze, melt 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 after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the 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.
- Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).