Cinnamon Roll Pancake Recipe

I love waking up to the smell of a special breakfast, and this makes it so easy! Imagine the rich aroma of cinnamon and sweet swirls melting into fluffy, golden pancakes, a truly irresistible start to any day. This family-friendly dish is perfect for a comforting weekend brunch or a delightful, quick meal prep option when my busy weeknight schedule calls for breakfast for dinner.

Ingredient Ledger (Amount • Role • Swap)

• 250 g (2 cups) all-purpose flour: Provides structure; a 1:1 gluten-free flour blend can be used.
• 30 g (2 tablespoons) granulated sugar: Adds subtle sweetness to the batter.
• 10 g (2 teaspoons) baking powder: Essential for light, fluffy pancakes and good lift.
• 2 g (½ teaspoon) ground cardamom, divided: Offers a warm, aromatic spice note, making it a truly easy to enjoy.
• 1 g (¼ teaspoon) salt: Balances all the flavors in the batter.
• 360 mL (1 ½ cups) full-fat milk: Adds moisture to the batter; I often use oat milk for a dairy-free option.
• 2 large eggs: Acts as a binder and adds richness; 2 flax eggs work for a vegan version.
• 60 g (¼ cup) unsalted butter, melted: Contributes a buttery richness; melted coconut oil is a simple swap.
• 50 g (¼ cup) packed light brown sugar: Forms the sweet base for the irresistible cinnamon swirl.
• 5 g (1 teaspoon) ground cinnamon: The heart of the swirl, giving that classic aroma.
• 30 g (2 tablespoons) unsalted butter, melted (for swirl): Helps create the thick, pipeable consistency of the swirl mixture.
• 30 mL (2 tablespoons) full-fat milk (for swirl): Adjusts the swirl texture; use plant milk for vegan needs.
• 115 g (4 oz) cream cheese, softened: Forms the tangy, creamy base for the glaze; vegan cream cheese works well.
• 120 g (1 cup) powdered sugar, sifted: Sweetens and thickens the luscious glaze; erythritol is great for a low-carb alternative.
• 30 mL (2 tablespoons) full-fat milk (for glaze): Achieves the perfect drizzling consistency for the glaze.
• 5 mL (1 teaspoon) orange blossom water: Lends a delicate, fragrant floral note to the glaze.
• 30 g (¼ cup) pistachios, shelled, toasted, and finely chopped: Provides a vibrant garnish and pleasant crunch.

Health-Forward Upgrades & Substitutions

To make this even more versatile for healthy eating, consider these smart swaps:

• Whole Grains: Use whole wheat pastry flour for added fiber, or high-quality almond flour for a low-carb option.
• Plant-Based: For a vegan experience, opt for plant milk, vegan butter, and vegan cream cheese.
• Sweetener Adjustments: Explore sugar substitutes like erythritol for a diabetic-friendly approach, especially in the glaze.
• Protein Boost: A scoop of collagen peptides can be stirred into the batter for an easy high-protein twist.

Seasonality & Quality Notes

For the best flavor in your , always opt for fresh, quality ingredients. Look for farm-fresh eggs, organic milk, and a fragrant, potent ground cinnamon to truly make the flavors sing.

Step-by-Step Method & Appliance Matrix

1. Whisk Dry Ingredients (5 minutes): In a large bowl, combine the flour, granulated sugar, baking powder, ⅜ teaspoon of the ground cardamom, and salt. Whisk until evenly mixed and fluffy.
2. Combine Wet & Dry (3 minutes): Whisk 360 mL milk, eggs, 60 g melted butter in a separate bowl. Pour into dry ingredients; whisk until just combined, a few lumps are fine. Overmixing will toughen pancakes. Rest batter 5-10 minutes for activation.
3. Prepare Cinnamon Swirl (2 minutes): Combine brown sugar, cinnamon, 30 g melted butter, 30 mL milk. Whisk vigorously until smooth, forming a thick, pipeable paste. I often use a snipped zip-top bag for tidiness.
4. Heat Griddle (2 minutes): Heat a large non-stick griddle or a 10-inch frying pan over medium-low heat. Lightly grease the surface with butter; it will shimmer when ready.
5. Cook Pancakes (2-3 minutes per side): Pour 60 mL batter onto hot griddle. Pipe cinnamon swirl spiral. Cook 2-3 minutes per side, until golden brown with set edges. Flip. Keep warm on foil-covered plate. This step-by-step guide ensures your turns out perfectly every time.
6. Prepare Glaze (2 minutes): Combine cream cheese, powdered sugar, 30 mL milk, orange blossom water, remaining cardamom. Whisk until very smooth and creamy. If too thick, add more milk (1 tsp at a time) for desired drizzle.
7. Serve Warm: Stack 3-4 warm pancakes. Drizzle glossy glaze generously over top, allowing some cascade. Sprinkle finely chopped toasted pistachios for vibrant color and textural contrast.

Appliance Options & Troubleshooting

Consistent heat is crucial for this easy . Appliances: Stovetop (2-3 min/side), Electric Griddle (batch cooking), Oven (200°F/95°C for warmth). Troubleshooting: Avoid overmixing to prevent dryness; boost flavor if bland; use hot griddle to prevent sogginess.

When to Serve & How to Pair

• This cinnamon roll pancake recipe is ideal for: Weekend brunch, cozy dessert, holiday breakfast, or make-ahead meals.
• Pair with: Fresh berries, scrambled eggs, fruit salad, maple syrup, whipped cream, nuts, coffee, or milk.

Micronutrition & Diet Tags for Cinnamon Roll Pancake Recipe

• Benefits: Quick energy, satisfying protein, adaptable macros, kid-friendly.
• Diet Labels: Keto, Vegetarian, Vegan, Low-Carb, Diabetic-Friendly (all with swaps), making this cinnamon roll pancake recipe versatile.

Time, Cost & Batch Plan

I often double this cinnamon roll pancake recipe on Sunday for easy weekday breakfasts, simplifying busy mornings.

• Timings: Prep 15 min, Cook 20-25 min, Total 35-40 min.
• Cost: ~$1.50-$2.00/serving (8-10 pancakes).
• Savings: Store-brand flour/sugar, homemade vanilla.
• Batching: Double for crowds, freeze extra portions.

Sourcing Tiers & Smart Buying

• Good: Conventional flour, white sugar, standard milk.
• Better: Organic milk, cage-free eggs, quality butter.
• Best: Heirloom grains, local farm eggs, grass-fed butter, fair-trade cinnamon to elevate your cinnamon roll pancake recipe.
• Shop At: Farmer’s markets, organic stores, online, supermarkets.

Flavor Paths, Pro Tips & Safety

• Flavor Paths: Classic, Herby-Citrus (orange zest), Smoky-Spicy (chili powder).
• Pro Tips: Gentle batter mix, don’t press, consistent heat, pipe swirl.
• Safety: Cook thoroughly, handle raw eggs, wash hands.

Waste-Reduction & Leftover Makeovers

• Reuse Ideas: Pancake bowls, wraps, ‘croutons’.
• Freezer: Freeze leftover glaze in ice cube trays.
• Crumbles: Topping for yogurt or oatmeal.
• Labeling: Label ‘Cinnamon Roll Pancakes’ with date.

FAQs

Is this cinnamon roll pancake recipe good for weekly meal prep or weight goals?

Yes, make ahead and freeze for easy, portion-controlled meals. Adapt ingredients for lighter options for a healthier start.

What’s the healthiest substitute for these if I’m gluten-free/vegan?

Use a 1:1 gluten-free flour blend and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) with plant-based milk, butter, and cream cheese.

What’s the best place to buy ingredients for cinnamon roll pancakes locally or via grocery delivery?

Supermarkets, local bakeries for specialty flour, or online services like Instacart provide convenience for sourcing quality ingredients.

How long do cinnamon roll pancakes keep and how to reheat for best texture?

Store up to 4 days in the fridge, or 2 months frozen. I find reheating in a toaster oven gives the crispest edges, but a microwave works for speed.

Can I make cinnamon roll pancake recipe batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Be aware pancakes might be slightly less fluffy due to baking powder losing potency over time.

What’s the secret to a perfectly swirled cinnamon roll pancake?

Use a squeeze bottle or spoon the swirl mixture in a spiral onto the batter once it hits the pan, before flipping. This creates that beautiful visual and flavor.

Enjoy the delightful taste, satisfying nutrition, and convenience of this cinnamon roll pancake recipe. Pin this recipe now to make your next breakfast unforgettable and enhance your family dinners!

cinnamon roll pancake recipe

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• Author: Sarah Mali
• Total Time: 40 minutes
• Yield: 4 servings (12-16 pancakes) 1x
• Diet: General

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Description

These cinnamon swirl pancakes offer a rich aroma and sweet swirls melting into fluffy, golden pancakes, perfect for a comforting weekend brunch or a quick breakfast for dinner.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) all-purpose flour
• 30 g (2 tablespoons) granulated sugar
• 10 g (2 teaspoons) baking powder
• 2 g (0.5 teaspoon) ground cardamom, divided
• 1 g (0.25 teaspoon) salt
• 360 mL (1.5 cups) full-fat milk
• 2 large eggs
• 60 g (0.25 cup) unsalted butter, melted
• 50 g (0.25 cup) packed light brown sugar (for swirl)
• 5 g (1 teaspoon) ground cinnamon (for swirl)
• 30 g (2 tablespoons) unsalted butter, melted (for swirl)
• 30 mL (2 tablespoons) full-fat milk (for swirl)
• 115 g (4 oz) cream cheese, softened (for glaze)
• 120 g (1 cup) powdered sugar, sifted (for glaze)
• 30 mL (2 tablespoons) full-fat milk (for glaze)
• 5 mL (1 teaspoon) orange blossom water (for glaze)
• 30 g (0.25 cup) pistachios, shelled, toasted, and finely chopped (for garnish)

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Instructions

1. Whisk Dry Ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, 0.375 teaspoon of the ground cardamom, and salt. Whisk until evenly mixed and fluffy.
2. Combine Wet and Dry Ingredients: Whisk 360 mL milk, eggs, 60 g melted butter in a separate bowl. Pour into dry ingredients; whisk until just combined, a few lumps are fine. Rest batter 5-10 minutes for activation.
3. Prepare Cinnamon Swirl Mixture: Combine brown sugar, cinnamon, 30 g melted butter, 30 mL milk. Whisk vigorously until smooth, forming a thick, pipeable paste.
4. Heat Griddle: Heat a large non-stick griddle or a 10-inch frying pan over medium-low heat. Lightly grease the surface with butter; it will shimmer when ready.
5. Cook Pancakes: Pour 60 mL batter onto hot griddle. Pipe cinnamon swirl spiral. Cook 2-3 minutes per side, until golden brown with set edges. Flip. Keep warm on foil-covered plate.
6. Prepare Cream Cheese Glaze: Combine cream cheese, powdered sugar, 30 mL milk, orange blossom water, remaining cardamom. Whisk until very smooth and creamy. If too thick, add more milk (1 tsp at a time) for desired drizzle.
7. Serve Warm with Toppings: Stack 3-4 warm pancakes. Drizzle glossy glaze generously over top, allowing some cascade. Sprinkle finely chopped toasted pistachios for vibrant color and textural contrast.

Notes

Avoid overmixing the batter to prevent tough pancakes; a 5-10 minute rest period improves texture. Ensure a hot, consistently heated griddle to prevent sogginess. For best flavor, use fresh, quality ingredients. Vegan substitutions are provided.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes (180 g)
• Calories: 450 calories
• Sugar: 35 g
• Sodium: 450 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 120 mg