Quick Recipe Version (TL;DR)
Quick Ingredients
- Pancake batter: 1 1/2 cups (195 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon, 1 1/4 cups (300 ml) buttermilk, 2 large eggs, 2 tsp vanilla extract, 3 tbsp (42 g) unsalted butter (melted and cooled) + more for the pan
- Cinnamon swirl: 6 tbsp (85 g) unsalted butter (softened), 1/2 cup (100 g) packed light brown sugar, 1 1/2 tbsp ground cinnamon, pinch of salt
- Cream-cheese glaze: 4 oz (113 g) cream cheese (softened), 1 cup (120 g) powdered sugar, 2–3 tbsp milk, 1 tsp vanilla extract, 1 tsp lemon juice, pinch of salt
Do This
- 1. Whisk glaze ingredients until smooth; set aside at room temp.
- 2. Mix swirl: softened butter + brown sugar + cinnamon + salt; pipe into a small zip-top bag and snip the corner.
- 3. Whisk dry pancake ingredients; whisk wet ingredients separately; combine just until no dry streaks.
- 4. Preheat griddle to 325°F (163°C) (medium-low). Butter lightly.
- 5. Pour 1/4 cup batter per pancake; cook until bubbles form, about 2 minutes.
- 6. Pipe a quick spiral of cinnamon swirl on top; cook 20–30 seconds, then flip.
- 7. Cook the second side 60–90 seconds. Serve warm with a drizzle of cream-cheese glaze.
Why You’ll Love This Recipe
- All the cozy, gooey cinnamon-roll flavor without waiting for dough to rise.
- The buttery cinnamon-sugar spiral caramelizes right on the pancake for that classic “swirl” effect.
- A tangy cream-cheese glaze balances the sweetness and makes every bite taste bakery-worthy.
- Great for weekends, holiday mornings, or anytime you want an extra-special breakfast.
Grocery List
- Produce: 1 lemon (for 1 tsp juice, optional but recommended)
- Dairy: buttermilk, unsalted butter, cream cheese, milk, eggs
- Pantry: all-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, ground cinnamon, vanilla extract, fine salt
Full Ingredients
Pancake Batter
- 1 1/2 cups (195 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups (300 ml) buttermilk (cold is fine)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
- 1–2 tablespoons unsalted butter, for greasing the griddle (as needed)
Cinnamon-Sugar Swirl
- 6 tablespoons (85 g) unsalted butter, softened to a spreadable consistency
- 1/2 cup (100 g) packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- Pinch of fine salt
Tangy Cream-Cheese Glaze
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk (start with 2 tbsp and adjust)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Make the cream-cheese glaze
In a medium bowl, whisk together the softened cream cheese, powdered sugar, 2 tablespoons milk, vanilla, lemon juice, and a pinch of salt until smooth and glossy.
If you want a thinner drizzle, whisk in the remaining 1 tablespoon milk, a teaspoon at a time, until it ribbons easily off a spoon. Set aside at room temperature while you cook so it stays pourable.
Step 2: Mix the cinnamon-sugar swirl and prep a piping bag
In a small bowl, combine the softened butter, brown sugar, cinnamon, and salt. Stir until it forms a thick, spreadable paste with no dry pockets of sugar.
Spoon the mixture into a small zip-top bag. Press it into one corner, then snip off a small tip (about 1/8 inch). Set aside. If your kitchen is warm and the swirl feels loose, refrigerate the bag for 5 minutes so it pipes cleanly.
Step 3: Whisk the pancake batter (don’t overmix)
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a second bowl or large measuring cup, whisk the wet ingredients: buttermilk, eggs, vanilla, and melted butter.
Pour the wet mixture into the dry mixture. Gently whisk just until no dry flour streaks remain. A few small lumps are good; overmixing makes pancakes tough. Let the batter rest for 5 minutes while the griddle heats.
Step 4: Preheat the griddle to the right temperature
Heat a nonstick skillet or griddle over medium-low and preheat to 325°F (163°C) if using an electric griddle. Lightly butter the surface, then wipe once with a paper towel so you have a thin, even film (too much butter can cause uneven browning).
Keep a clean plate nearby for finished pancakes, and have the swirl bag and glaze ready so you can work quickly once the pancakes start bubbling.
Step 5: Cook the first side and add the cinnamon swirl
Scoop or pour 1/4 cup pancake batter per pancake onto the griddle, spacing them apart so they’re easy to flip.
Cook until bubbles rise to the surface and the edges look slightly set, about 2 minutes. Then pipe the cinnamon mixture in a spiral starting near the center and circling outward, leaving a 1/2-inch border from the edge (this helps prevent overflow and sticking).
Let the pancake cook for another 20–30 seconds after piping so the swirl warms and starts to melt into the surface.
Step 6: Flip carefully and finish cooking
Using a wide spatula, flip the pancake in one confident motion. Cook the second side until the pancake is cooked through and the underside is golden, 60–90 seconds.
Transfer to a plate. If any caramelized sugar sticks to the pan, carefully wipe the griddle with a slightly damp paper towel (watch for steam) and re-butter lightly before the next batch. Repeat with remaining batter and swirl.
Step 7: Glaze and serve warm
Stack pancakes on plates (2–3 per person). Drizzle generously with the cream-cheese glaze. For extra cinnamon-roll vibes, add a tiny dusting of cinnamon right on top.
Serve immediately while the swirl is gooey and the glaze melts slightly into the warm pancakes.
Pro Tips
- Keep the heat medium-low: Sugar burns faster than pancake batter cooks. 325°F (163°C) is the sweet spot for a caramelized swirl without scorching.
- Pipe a thinner spiral than you think you need: Too much swirl can ooze out, stick to the pan, and make flipping messy. A narrow line gives the best “cinnamon roll” look and texture.
- Wipe the pan between batches: Any escaped cinnamon sugar will burn and make the next pancakes taste bitter. A quick wipe keeps everything clean and golden.
- Rest the batter 5 minutes: This hydrates the flour and helps the pancakes cook up fluffy and tender.
- Warm the glaze if needed: If it thickens, microwave in 5-second bursts, whisking between, just until pourable.
Variations
- Pecan cinnamon roll pancakes: Sprinkle 1–2 tablespoons finely chopped toasted pecans onto the swirl right after you pipe it, then flip.
- Apple-cinnamon version: Fold 3/4 cup (100 g) finely diced peeled apple into the batter; add an extra 1/2 teaspoon cinnamon to the swirl.
- Maple glaze swap: Replace the milk in the glaze with 2–3 tablespoons pure maple syrup for a maple-cream-cheese drizzle.
Storage & Make-Ahead
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days. Store glaze separately for best texture.
Freeze: Freeze pancakes in a single layer until firm (about 1 hour), then transfer to a freezer bag with parchment between layers. Freeze up to 2 months. Thaw overnight in the fridge if you have time.
Reheat: Warm pancakes on a skillet over medium-low heat for 1–2 minutes per side or in a 350°F (177°C) oven for 8–10 minutes (covered loosely with foil). Warm glaze briefly so it drizzles easily.
Make-ahead components: Mix the swirl and glaze up to 2 days ahead and refrigerate. Let the swirl soften at room temperature for 15–20 minutes before piping; whisk the glaze with a splash of milk to loosen if needed.
Nutrition (per serving)
Approximate, based on 4 servings: 650 calories, 28 g fat, 86 g carbohydrates, 14 g protein, 42 g sugar, 780 mg sodium, 2 g fiber.
