Fluffy Cinnamon Roll Pancakes with Cream Cheese Icing

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 1/4 cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/3 cup packed brown sugar
• 1 1/2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• 3/4 cup powdered sugar
• 2–3 tbsp milk for icing

Instructions

1. 1In a medium bowl whisk flour, baking powder, granulated sugar, and salt. In another bowl whisk milk, egg, melted butter, and vanilla until smooth. Pour wet into dry and stir just until no dry streaks remain; small lumps are fine. Rest batter 5 minutes.
2. 2Stir together brown sugar, cinnamon, and remaining melted butter into a thick swirl paste. Transfer to a small zip-top bag and snip a tiny corner for piping.
3. 3Beat softened cream cheese with powdered sugar and milk until smooth and drizzly; add the extra tablespoon milk if needed. Set icing aside.
4. 4Heat a large nonstick skillet or griddle over medium heat (about 350°F surface). Lightly grease with butter. Pour 1/4-cup portions of batter, leaving space between pancakes.
5. 5Immediately pipe a spiral of cinnamon paste onto each pancake, starting from the center outward. Cook 2–3 minutes until bubbles form across the surface and edges look set and matte.
6. 6Flip carefully and cook another 1–2 minutes until the underside is golden brown and the cinnamon caramelizes slightly without burning. Transfer to a warm plate and repeat with remaining batter, greasing pan as needed.
7. 7Stack 3 pancakes per serving. Drizzle generously with cream cheese icing so it melts into the warm layers. Serve right away while the centers are still fluffy and the icing is glossy.