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).
About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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This looks so indulgent for breakfast! I must make this for brunch this weekend when Jason is in town. He will be thrilled!
Mmmmm, these look fabulous! Anything cinnamon roll-flavored is a-okay in my book!
I am going to make thse for my sister tomorrow, she loved the cinnamon pancakes we had at brunch at our apartment complex.
These look absolutely delicious! Wonderfully warming on a cold winter morning.
I made these this weekend and they were fantastic. I will definately make them again. I loved the density and thickness of the pancake, very tasty and moist. Topping was great too.
You forgot to add the powdered sugar in your glaze
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. [this is where the sugar would be added] Add vanilla extract and 2 tablespoons of the milk. Whisk then check the consistency. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
Thank you for catching the mistake. I just updated the recipe to include powdered sugar.
Okay, these were ridiculously delicious. I doubled the recipe and served these Christmas morning and they were easily the star of the meal. Thanks!
So yummy! So easy to make, too!
I made these for dinner tonight. My husband, 3 year old daughter and I loved them. They were fluffy, moist, and dense all at the same time. The 1tbsp of cinnamon wasn’t overbearing at all, and actually, I added cinnamon chips to the batter. For me, the sweeter the better. The glaze was a perfect “syrup”-I think I added a tad bit more milk then what the recipe called for. Other than that and the chips, I made it as is. Thanks!
It’s a snowy, cold February morning. I’ve been good (dietary wise) long enough now to know I need to splurge soon or I’ll fall off the wagon. A quick google search for cinnamon pancakes revealed this recipe, so I gave it a go. They were HUGE hit with the family! I doubled the recipe thinking I could freeze some, but they were all eaten in one sitting. Very tasty–and like Nikki said, “fluffy, moist, and dense all at the same time”. I used (because it’s all I had) FF cream cheese, light margarine, and liquid egg substitute and the pancakes were still delicious despite these substitutions.
I did freak out slightly when I was making the pancakes and came across this line, ” Don’t be surprised if the pancake batter bubbles a bit, that is from the baking soda. ” The recipe didn’t call for baking soda! Since it all turned out fine, I assume it’s a typo?
Hi Megan – So glad you liked them! Sorry about our mistake to say “baking soda” – it should have read “baking powder.” Fixed now
Found these yesturday made them after school my family loved them. But I used my waffle iron and the little waffled held all the cream cheese glaze. They were sooo good may never make cinnamon rolls again so easy and were a real treat
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I made pancakes from a scratch for the first time, but it went really good! My family liked this pancake recipe especially my 8 years old! I didn’t get to make the glaze, but it was still yummy with mixture of powder sugar and ground cinnamon. Thank you!
Holy wow wow. Boyfriend and I discovered we were out of pancake mix and decided to find a recipe online. I’m so glad we found this one. Absolutely delicious, and I’ll definitely make this again.