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! 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 3 ounces (85g) cream cheese 1 ½ cups (170g) powdered sugar, sifted 1/2 teaspoon vanilla extract 3 to 4 tablespoons milk 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. 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).
