Cinnamon Pancakes Recipe with a Cinnamon Roll Glaze

How to make cinnamon pancakes inspired by warm, gooey cinnamon rolls. Jump to the Cinnamon Pancakes Recipe or read on to see our tips for making them.

Cinnamon Pancakes Recipe with a Cinnamon Roll Glaze

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. Amazing!

Easy Whole Wheat Pancakes RecipeYOU MAY ALSO LIKE: These whole wheat pancakes are light, fluffy and delicious! Jump to the Whole Wheat Pancakes Recipe.

How to Make 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.

How to Make Cinnamon Pancakes

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.

The batter.

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!

The glaze.

Recipe updated, originally posted November 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Cinnamon Pancakes Recipe with a Cinnamon Roll Glaze

  • PREP
  • COOK
  • TOTAL

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. 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.

Makes approximately 8 pancakes

You Will Need

Cinnamon Pancakes

1 1/2 cups (195 grams) all-purpose flour

1 tablespoon brown sugar

1 tablespoon baking powder

1 tablespoon ground cinnamon

1/2 teaspoon kosher salt

1 1/4 cups (295 ml) milk

1 large egg

3 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 cup chopped pecans, optional

Cream Cheese Glaze

4 tablespoons butter

3 ounces cream cheese

1 1/2 cups (170 grams) powdered sugar, sifted

1/2 teaspoon vanilla extract

3 to 4 tablespoons milk

Directions

  • Make Pancakes
  • 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.

    Heat a large skillet or griddle over 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.

    Make a well in the center of the flour mixture, pour in the milk mixture and 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.

    • Make 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.

      • To Finish
      • Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).

Adam and Joanne's Tips

  • Make-ahead: Mix the dry ingredients and then mix the wet ingredients, but do not mix together. Keep them separate, covered  in the refrigerator until ready to make the pancakes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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23 comments… Leave a Comment
  • sn May 9, 2016, 8:37 am

    hi,

    this recipe sounds great. i just wanted to check the serving size: does this only yield 4 pancakes?

    also, can the cream cheese glaze leftovers (if there are any!) be stored in the fridge? how long do you think it’ll keep?

    thanks!

    Reply
    • Joanne May 17, 2016, 12:09 pm

      Hi there, Sorry for the confusion! The recipe should yield 7 to 8 pancakes (we originally meant that it would serve 4 to 4 people). The recipe is updated now!

      If you do have glaze leftover, you can store it in the fridge. It should last in the fridge about 1 week and can be frozen (if stored in an airtight container) for a couple months. When you are ready to use it, let it come to room temperature and whisk well.

      Reply
  • Jenn April 3, 2016, 8:48 am

    Oh. My. Wow!! I have autistic twin sons. One is borderline failure to thrive because food textures and flavors are disgusting to him. we had him in a feeding clinic and he went from eating 4 foods to 14. Now we added another GIANT ONE to the list with this recipe!! He wants them day and night. I can’t make them fast enough!! He doesn’t use the frosting but lite syrup. That kid is IN LOVE! The cinnamon knocks it outta the park. I cried when he tried it. And loved it. You’ve no idea. Except now I use a bit more milk and we make waffles. Sorry for the diatribe. I just wanted you to know how one recipe can change a family.

    Reply
  • Georgia January 1, 2016, 8:00 pm

    This recipe wasn’t for me. The massive amount of cinnamon made me VERY nauseous, I couldn’t even finish making the recipe and the pancakes I had made tasted very bland. :/ maybe I just made it wrong some how

    Reply
  • Maggie May 16, 2014, 9:36 pm

    Delicious!!!

    Reply

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