Cinnamon Roll Pancakes


  • Cinnamon Filling
    • 6 tablespoons unsalted butter (softened)
    • 1/3 cup light brown sugar
    • 1 tablespoon all-purpose flour
    • 2 teaspoons ground cinnamon
    • Pinch salt
  • Pancakes
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • Pinch salt
    • 1½ cups buttermilk
    • 2 eggs
    • 2 tablespoons unsalted butter (melted)
    • 1 teaspoon pure vanilla extract
    • Nonstick cooking spray (as needed)
  • Icing
    • 1½ cups confectioners’ sugar
    • 3 tablespoons whole milk
    • ½ teaspoon pure vanilla extract


Cinnamon Filling

In a medium bowl, mix the butter with the brown sugar, flour, cinnamon and salt to combine. Transfer to a medium plastic zip-top bag. Squeeze the filling down into one corner of the bag and snip the corner of the bag with scissors. Set aside.


In a large bowl, whisk the flour with the baking powder and salt to combine. In a small bowl, whisk the buttermilk with the eggs, melted butter and vanilla extract to combine.

Add the buttermilk mixture to the flour mixture and whisk until smooth.

Heat a large skillet or griddle over medium heat. Spray the hot pan with nonstick cooking spray.

Working in batches of 3, ladle or scoop 1/3 cup of pancake batter onto a large skillet or griddle. Cook for 1-2 minutes. Squeeze a spiral of the cinnamon filling on top of the pancakes. Continue to cook 1-2 minutes.

Flip the pancakes and cook for 2-3 minutes on the other side. Remove from the pan and continue with the remaining batter and cinnamon filling. Set aside.


Whisk the confectioners’ sugar with the milk and vanilla extract to combine. Add additional milk in small amounts, as needed, to make the icing easy to drizzle.

To serve, stack three pancakes on each plate and either drizzle with the icing or serve it on the side.

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