Description
Fluffy pancakes stuffed with a sweet cinnamon roll filling and topped with a creamy cream cheese glaze. A decadent breakfast treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–4 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- Pinch of salt
- Chopped pecans or walnuts
- Maple syrup
- Extra cinnamon
Instructions
- Prepare the Cinnamon Roll Filling: In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Use a fork or your fingers to mash the ingredients together until they form a thick, paste-like consistency. Ensure there are no large clumps of brown sugar. Set aside.
- Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the buttermilk (or milk/lemon juice mixture), egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few lumps are fine.
- Cook the Stuffed Pancakes: Heat a lightly oiled griddle or large skillet over medium heat.
- Pour about ¼ cup of pancake batter onto the hot griddle for each pancake.
- Immediately dollop about 1 teaspoon of the cinnamon roll filling onto the center of each pancake. Keep the filling contained within the batter, leaving a small border around the edge.
- Pour another tablespoon or two of pancake batter over the cinnamon roll filling to completely cover it. Gently spread the batter to create a smooth surface.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes carefully with a spatula.
- Remove the cooked pancakes from the griddle and place them on a plate. Keep them warm in a preheated oven (200°F) while you cook the remaining pancakes.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the milk (or heavy cream) one tablespoon at a time, until the glaze reaches your desired consistency.
- Stir in the vanilla extract and a pinch of salt.
- Assemble and Serve: Stack the cooked pancakes on a plate.
- Drizzle generously with the cream cheese glaze.
- If desired, sprinkle with chopped pecans or walnuts and a dusting of extra cinnamon.
- Serve immediately with maple syrup on the side, if desired.
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk. Let it sit for 5 minutes before using.
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon roll filling for a more complex flavor.
- Chocolate Chip Variation: Add ½ cup of chocolate chips to the pancake batter for a chocolatey twist.
- Fruit Filling: Instead of cinnamon roll filling, try using a fruit filling like blueberry jam or sliced strawberries.
- Make Ahead: You can prepare the pancake batter and cinnamon roll filling ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to whisk the batter again before using.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these pancakes gluten-free.
- Vegan Option: Substitute the buttermilk with plant-based milk and lemon juice, use vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Don’t Overcrowd the Pan: Cook the pancakes in batches to avoid overcrowding the pan, which can lower the temperature and result in unevenly cooked pancakes.
- Keep Warm: To keep the pancakes warm while you cook the rest, place them on a baking sheet in a preheated oven at 200°F.
- Freezing Pancakes: Cooked pancakes can be frozen for later use. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer them to a freezer bag or container. Reheat in the microwave, oven, or toaster.
- Prep Time: 20 minutes
- Cook Time: 20 minutes