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- 1 cup all-purpose flour - 1 cup buttermilk - 2 tablespoons sugar - 1 large egg - 2 tablespoons melted butter - 1/4 cup brown sugar - 1 tablespoon ground cinnamon - 2 tablespoons melted butter - 4 oz cream cheese, softened - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract Gathering the right ingredients is key to making these fluffy cinnamon roll pancakes. Start with all-purpose flour for a light texture. Buttermilk adds moisture and a slight tang. Sugar balances the flavors. You’ll need a large egg to help bind everything together. Melted butter adds richness, while the cinnamon swirl mix brings that classic taste. The cream cheese glaze adds a sweet finishing touch. These ingredients create a delicious pancake stack that looks as good as it tastes. Each bite is soft, warm, and filled with cinnamon goodness. I recommend measuring everything out first. This makes cooking easier and more fun. You can find the full recipe above to guide you through each step! First, mix the brown sugar and cinnamon in a small bowl. Add the melted butter and stir until it forms a paste. This mixture gives our pancakes that classic cinnamon roll flavor. Next, transfer this mixture to a piping bag. If you don't have one, use a plastic bag. Just cut off a small corner of the bag to make swirling easy. In a large bowl, whisk together the dry ingredients. This includes the flour, sugar, baking powder, baking soda, and salt. Make sure to mix them well. In another bowl, whisk the wet ingredients. Combine the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet mix into the dry mix. Stir gently. It’s fine if there are a few lumps. Overmixing can make the pancakes tough. Now it’s time to heat the griddle. Preheat a non-stick griddle or skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of pancake batter onto the griddle. Quickly drizzle the cinnamon swirl mixture over the batter in a spiral. Use a knife or toothpick to swirl it into the pancake. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 2-3 minutes. Aim for a golden brown color. Repeat with the remaining batter. Enjoy each fluffy bite! To make your pancakes fluffy, do not overmix the batter. When you mix, it's okay to leave some lumps. Overmixing makes them dense. Always heat your griddle to medium. Too high heat can burn the outside but leave the inside raw. The right heat sets the stage for fluffy pancakes. For a smooth swirl, use a piping bag or a plastic bag with a cut corner. Squeeze gently to control the flow of the swirl. You can adjust the amount of swirl to fit your taste. More swirl means a stronger cinnamon flavor, while less keeps it subtle. To adjust the glaze thickness, add more milk for a thinner glaze or more powdered sugar for a thicker one. This gives you control over how it drips on your pancakes. You can also play with flavors. Try adding a dash of maple syrup or vanilla for a twist in taste. {{image_2}} You can easily make these pancakes gluten-free. - Suggested flour substitutes: Use a gluten-free flour blend. Look for one that has xanthan gum. This helps the pancakes stay fluffy. - Adjusting liquid ingredients: You may need to add a bit more liquid. Gluten-free flour can absorb more moisture, so keep an eye on the batter. Making vegan cinnamon roll pancakes is simple and fun! - Replacing buttermilk and egg: Use almond milk or soy milk instead of buttermilk. You can mix 1 tablespoon of vinegar with your milk and let it sit for five minutes. This creates a buttermilk effect. Instead of an egg, use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. - Plant-based substitutes for butter: Swap melted butter for coconut oil or a vegan butter spread. This keeps the pancakes rich and tasty. You can add some fun flavors to your pancakes! - Adding nuts or chocolate chips: Try adding chopped pecans or walnuts for crunch. You can also mix in chocolate chips for a sweet treat. - Alternative toppings for serving: Instead of the cream cheese glaze, use maple syrup or fresh fruit. Whipped coconut cream is also a great choice. To keep leftover pancakes fresh, place them in an airtight container. You can also wrap them in plastic wrap. They stay good in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When it’s time to enjoy your pancakes again, use the microwave for quick reheating. Heat them for about 30 seconds to 1 minute. For a crisp texture, use a skillet. Heat the skillet over low heat and warm the pancakes for a few minutes on each side. This keeps them soft and tasty. To freeze pancakes, let them cool completely first. Then, stack them with parchment paper between each pancake. Place the stack in a freezer-safe bag or container. They can be frozen for up to two months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best results. Enjoy these delicious pancakes anytime with these simple storage tips! For a full recipe, check out the details above. Yes, you can make these pancakes ahead of time. Store them in an airtight container. Place wax paper between layers to prevent sticking. You can keep them in the fridge for up to three days. For longer storage, freeze them. Wrap each pancake in plastic wrap and place in a freezer bag. They can last for up to two months. When you're ready to eat, just reheat them. Knowing when pancakes are done is easy. Look for bubbles forming on the surface. This usually takes about 2-3 minutes. Once the bubbles pop and the edges look set, they are ready to flip. After flipping, cook until golden brown, about another 2-3 minutes. The pancakes should feel firm to the touch. If they spring back, they are done. You can use regular milk, but it changes the flavor. Buttermilk adds a nice tang and makes pancakes fluffier. If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes. This mimics buttermilk's acidity. Your pancakes will still taste great, but the texture may be slightly different. You now know how to make delicious Cinnamon Roll Pancakes. We covered the key ingredients, step-by-step instructions, and helpful tips for the perfect pancake experience. You can even try fun variations like gluten-free or vegan options. Incorporating these ideas will make breakfast fun and tasty. Enjoy experimenting with your pancakes, and don't forget to share your creations! Happy cooking!

Cinnamon Roll Pancakes

Indulge in the ultimate breakfast treat with my Cinnamon Roll Pancakes recipe! These fluffy pancakes bring the sweet taste of cinnamon rolls to your morning routine, featuring a warm cinnamon swirl and a luscious cream cheese glaze. Perfect for weekend breakfasts, these pancakes are easy and fun to make. Ready to delight your taste buds? Click to explore the full recipe and enjoy a delicious twist on a classic favorite!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

Cinnamon Swirl:

1/4 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons melted butter

Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, and melted butter until combined. Transfer this mixture to a piping bag or a plastic bag with the corner cut off for easy swirling later.

    Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.

      Heat the Griddle: Preheat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil.

        Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the heated griddle. Quickly drizzle the cinnamon swirl mixture over the pancakes in a spiral pattern. Use a knife or a toothpick to gently swirl the cinnamon mixture into the pancake batter.

          Flip the Pancakes: Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.

            Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar while mixing. Add milk and vanilla extract and mix until you reach a pourable consistency.

              Serve: Stack the warm pancakes on a plate and generously drizzle with the cream cheese glaze.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve pancakes in a stack, topped with a sprinkle of cinnamon sugar or chopped nuts, and add fresh berries for an extra pop of color.