Save My youngest daughter woke up last Sunday craving cinnamon rolls but we were out of yeast. I stared at the pantry, half asleep, and decided to smash two breakfast favorites together. The house smelled incredible by the time everyone stumbled into the kitchen, asking what happened to our usual Sunday pancake routine.
Last winter my sister visited and caught me swirling cinnamon into pancake batter with a plastic baggie. She laughed until she tasted them and immediately demanded the recipe. Now she makes them for her kids on snow days when schools closed and time feels like it slows down just enough for something special.
Ingredients
- Allpurpose flour: Provides structure for those tall fluffy pancakes we want
- Baking powder: The lift that makes them puff up beautifully on the griddle
- Brown sugar: Creates that molasses richness in the cinnamon swirl
- Cream cheese: Room temperature makes the glaze silky smooth without lumps
- Unsalted butter: Lets you control the salt level in both batter and swirl
Instructions
- Mix the dry base:
- Whisk flour sugar baking powder and salt in a medium bowl until everything is evenly distributed
- Combine wet ingredients:
- Whisk milk eggs melted butter and vanilla in another bowl until smooth then pour into dry ingredients
- Make the batter:
- Whisk just until combined leaving some small lumps and let rest while preparing other components
- Prepare cinnamon swirl:
- Stir melted butter brown sugar and cinnamon until smooth then transfer to a zip-top bag
- Mix the glaze:
- Beat softened cream cheese and butter until creamy then add powdered sugar vanilla and milk
- Heat your pan:
- Warm a nonstick skillet over medium low heat and lightly grease with butter or oil
- Pour first pancakes:
- Scoop 14 cup batter per pancake onto skillet leaving room for spreading
- Add cinnamon swirl:
- Snip a tiny corner from the bag and pipe a spiral onto each raw pancake
- Cook first side:
- Wait for bubbles to form on surface and edges to look set about 2 to 3 minutes
- Flip carefully:
- Turn gently and cook another 2 minutes until golden and cooked through
- Finish and serve:
- Stack warm pancakes and drizzle generously with cream cheese glaze
Save My aunt made these for my cousin wedding brunch and guests kept asking where she ordered them. She beamed explaining they were homemade and now theyre requested at every family gathering. Something about cinnamon and pancakes together just makes people feel cared for.
Getting The Swirl Right
I learned the hard way that piping too close to the edge means cinnamon sugar spills onto the skillet and burns. Keep your spiral centered and leave about half an inch border all around. Also make sure your batter consistency is like thick cream not too thin or the swirl sinks to the bottom.
Keeping Pancakes Warm
Set your oven to 200F and place a cooling rack on a baking sheet inside. As each batch finishes transfer them to the rack instead of stacking on a plate where they get soggy. This keeps them perfectly warm and crisp until everyone is ready to eat together.
Make Ahead Strategies
Mix the dry ingredients the night before and store in a sealed container. Whisk the wet ingredients separately in the fridge. The cinnamon swirl keeps beautifully at room temperature for two days or refrigerated for a week. Just give it a quick stir before piping.
- Freeze cooked pancakes between parchment paper for up to a month
- Reheat in a toaster oven to maintain texture
- Make a double batch of glaze and keep it in the fridge
Save These pancakes turned a regular weekend into something my family still talks about. Hope they bring that same cozy magic to your table too.
Common Questions
- → How do I create the cinnamon swirl?
Mix melted unsalted butter, packed light brown sugar, and ground cinnamon until combined. Transfer to a piping bag or zip-top bag for easy swirling onto the batter.
- → What is the best way to cook these pancakes?
Heat a nonstick skillet over medium-low heat, lightly grease it, then pour batter and pipe the cinnamon swirl on top. Cook until bubbles form, flip, and cook until golden.
- → How do I make the cream cheese glaze smooth?
Beat softened cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and milk, whisking to a pourable consistency.
- → Can I prepare parts of this dish ahead?
You can prepare the cinnamon swirl and cream cheese glaze in advance. Keep cooked pancakes warm in a low oven until serving.
- → Are these pancakes suitable for vegetarians?
Yes, the ingredients used here are vegetarian-friendly, containing no meat or seafood products.