Cinnamon Pancakes
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 15 mins COOK 15 mins TOTAL 30 mins PREP 15 mins COOK 15 mins TOTAL 30 mins 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. Makes approximately 8 pancakes You Will Need Cinnamon Pancakes 1 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 4 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 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). 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. 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. Nutrition Per Serving Serving Size 1/8 of the recipe / Calories 319 / Total Fat 14.6g / Saturated Fat 8.7g / Cholesterol 61.6mg / Sodium 142.5mg / Carbohydrate 42.2g / Dietary Fiber 1.2g / Total Sugars 22.3g / Protein 5.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us