Description
Delight in these fluffy Cinnamon Roll Pancakes that combine the warm, spicy flavors of cinnamon rolls with the lightness of pancakes. Featuring a cinnamon butter filling spiraled into each pancake and a creamy vanilla cream cheese frosting drizzle, this breakfast treat is easy to make on the stovetop and perfect for a weekend indulgence.
Ingredients
Scale
Cinnamon Roll Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancake Batter
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Make the Cinnamon Roll Filling: In a bowl, mix melted butter, brown sugar, and ground cinnamon until well combined. Transfer this mixture into a piping bag or a zippered plastic bag. Cut about an ⅛ inch hole at the tip to allow controlled piping during cooking.
- Prepare the Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and continue beating until the frosting is light, creamy, and fluffy. Mix in the vanilla extract, then spoon this mixture into another piping or plastic bag and set aside.
- Make the Pancake Batter: Whisk together the Bisquick, whole milk, vanilla extract, and eggs until you achieve a smooth, slightly thick batter without lumps.
- Heat the Skillet: Place a medium skillet over medium heat on the stovetop. Apply a light coat of non-stick cooking spray or butter to ensure pancakes don’t stick.
- Cook and Fill the Pancakes: Pour approximately ½ cup of batter into the hot skillet and let it spread naturally. When bubbles appear on the surface and edges start to set (about 2 minutes), pipe the cinnamon butter filling in a spiral pattern onto the pancake, keeping it towards the center to avoid overcrowding the edges.
- Flip and Finish Cooking: Carefully flip the pancake and cook for an additional 1 minute until golden and cooked through.
- Serve: Transfer the pancake to a plate and drizzle or dollop the cream cheese frosting on top. Serve immediately while warm and fluffy.
- Repeat: Continue the process with the remaining batter, cinnamon filling, and frosting until all are used up, making approximately 10 pancakes.
Notes
- Shake up your weekend breakfast routine with a stack of fluffy cinnamon roll pancakes that bring the cozy flavors of cinnamon rolls to your breakfast table.
- Be careful not to pipe the cinnamon filling too close to the edges to prevent it from cooking too quickly and becoming crunchy.
- Use softened cream cheese and butter for smooth, creamy frosting that’s easy to pipe.
- Adjust the heat as necessary to prevent burning and ensure even cooking of the pancakes.
- These pancakes are best served fresh but can be reheated gently in a skillet or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 422 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg
