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Fluffy cinnamon roll pancakes with brown sugar cinnamon swirl and cream cheese glaze macro

Fluffy Cinnamon Roll Pancakes (with Vanilla Glaze)

Ultra-fluffy buttermilk pancakes swirled with caramelized cinnamon brown sugar and drizzled with warm vanilla cream cheese glaze. Cozy weekend breakfast favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (8-10 pancakes)
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 3/4 cups buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted and cooled (for batter)
  • 1/2 cup dark brown sugar, packed (for swirl)
  • 1 tbsp ground Saigon cinnamon (for swirl)
  • 4 tbsp unsalted butter, melted (for swirl)
  • 4 oz brick cream cheese, softened (for glaze)
  • 1/2 cup powdered confectioners sugar (for glaze)
  • 3 tbsp whole milk or cream (for glaze)
  • 1 tsp pure vanilla extract (for glaze)
  • 1/4 cup toasted pecans and fresh berries (for serving)

Method
 

  1. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a second bowl, whisk buttermilk, eggs, and 4 tablespoons melted butter. Pour wet mixture into dry and fold gently just until combined (do not overmix; leave small lumps). Rest batter for 10 minutes.
  2. Prepare cinnamon swirl: In a small bowl, stir dark brown sugar, cinnamon, and 4 tablespoons melted butter until smooth. Transfer to a piping bag or zip-top bag and snip a small 1/8-inch corner.
  3. Prepare cream cheese glaze: In a medium bowl, beat softened cream cheese, powdered sugar, milk, and vanilla extract until velvety smooth and pourable.
  4. Heat a nonstick griddle or skillet over medium-low heat (325°F). Lightly brush with butter. Ladle 1/3 cup batter per pancake onto griddle.
  5. When small bubbles form on the pancake surface (about 2 minutes), pipe a cinnamon swirl starting from the center outward in a continuous spiral, leaving 1/2 inch border around the edge.
  6. Carefully slide a spatula underneath and flip pancake swiftly. Cook on second side for 1 1/2 to 2 minutes until cooked through and cinnamon sugar is glossy and caramelized.
  7. Transfer pancakes to plates. Generously drizzle with warm vanilla cream cheese glaze, sprinkle with toasted pecans and fresh berries, and serve warm.

Nutrition

Serving: 2gCalories: 480kcalCarbohydrates: 64gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 115mgSodium: 440mgPotassium: 210mgFiber: 2gSugar: 32gVitamin A: 720IUVitamin C: 1mgCalcium: 160mgIron: 2.8mg

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