Note: This post has been updated on May 30,2019 with new photos, however the original content and recipe remain the same.
Yep, that’s right. Two classic breakfast items, cinnamon rolls and pancake, magically combined to form one delicious dish. Unfortunately the original idea isn’t completely my own. I thought up the concept the night before a backpacking trip when I was deciding what to make for breakfast.
What I really wanted was a giant cinnamon roll to fuel my trek through the mountains, but it was already late in the evening and I was in no mood to start making cinnamon rolls. I thought I remembered seeing the idea of a cinnamon roll pancake once, so I went on an internet recipe hunt to find out if someone really had envisioned this pancake idea or if it was just a crazy dream of mine.
Of course someone had, and of course it was The Pioneer Woman. That woman thinks of everything! To top it off, she not only thought of the cinnamon roll pancake, but also the concept of a “frosting syrup.” Cinnamon roll pancakes would not be complete with just maple syrup poured on top. Oh no. These pancakes needed to be topped with frosting syrup so they would completely mimic the cinnamon roll.
The frosting, however did not have cream cheese in it and I’m a firm believer in cream cheese frosting on my cinnamon rolls. SO I played around with the pancake recipe a bit and added cream cheese to the frosting to make it my own!
These pancakes are the perfect solution for the weekend mornings when you are seriously craving a big, soft, frosted cinnamon roll but you don’t have a can of Grand’s cinnamon rolls in your fridge and you don’t want to wait a couple of hours to make them from scratch (who does?!). I would bet you some serious cash that you have all of the ingredients for these pancakes in your pantry, making them the saving grace to your “gotta-have-a-cinnamon-roll” morning.
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- 1 3/4 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp cinnamon
- 2 eggs
- 1 cup milk
- 2 tbsp pure maple syrup
- 4 tbsp 1/2 stick unsalted butter, melted
- 1 tbsp vanilla
For the Frosting Syrup
- 2 ounces cream cheese at room temperature
- 1 tbsp melted butter
- 1 cup confectioners' sugar
- 3-4 tbsp milk
To make the pancakes:
- In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
- In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla.
- Add the wet ingredients to the dry and mix with a spatula until just combined.
- Preheat a griddle over medium heat.
- Add the pancake batter in 1/4 cup and cook until bubbles form on the surface, about 3-4 minutes.
- Flip and cook another 1-2 minutes.
To make the frosting:
- In a small bowl, beat together the cream cheese and butter.
- Add the confectioners' sugar and milk one tablespoon at a time until desired consistency is achieved.
- Drizzle over warm pancakes!
In a large bowl, combine flours, baking powder, salt, sugar, and cinnamon. Whisk to thoroughly mix. Set aside.
In a small bowl, whisk together eggs, milk, maple syrup, melted butter, and vanilla. Add to dry ingredients. Stir with spatula until just combined.
Preheat griddle or large saute pan over medium heat. Cook until brown on both sides. For me, this is always a trial-and-error process, but the great thing about these pancakes is that they turn out delicious even if they are a little too brown on one side…trust me, it happened to me!
Whisk ingredients together, then drizzle (liberally!) over hot pancakes. Enjoy!