These pancakes take everything you love about warm, gooey cinnamon rolls and fuse it with the fluffiest breakfast stack imaginable. Think soft pancakes with buttery cinnamon swirls that melt right into the batter as they cook. Then you drizzle them with a light cream cheese glaze, and suddenly you’re the hero of breakfast.

I fell in love with this recipe the first time I made it. You know that moment when the cinnamon swirl starts caramelizing on the griddle and you can smell brown sugar, butter, and cinnamon dancing together? Yeah. That’s the moment.

Why This Recipe Is Special

Nancy came up with this twist because she wanted something “cinnamon roll–level comforting” without babysitting dough for hours. This recipe gives you that same cozy hug of flavor, just with fewer steps and way faster results.

You get soft, airy pancakes plus that signature cinnamon roll swirl. The glaze pulls it all together so every bite tastes like Sunday morning in a cabin somewhere.

Why You’ll Love This Recipe

• Big cinnamon roll flavor without kneading or rising.
• Fluffy pancakes that stay tender instead of heavy or dense.
• A swirl that caramelizes beautifully, giving you gooey pockets of buttery cinnamon goodness.
• Beginner-friendly steps so you can’t mess it up.
• Ready in less than 30 minutes, so you get maximum reward for minimal effort.
• Perfect for brunch, holidays, kids, or “I just want something cozy right now.”

Tools You’ll Need

(I’ll tell you why each one matters so you don’t feel like you’re digging out stuff you don’t need.)

• Mixing bowls, 2 or 3. One for the batter, one for the cinnamon filling, one for the glaze.
• Whisk. To bring the batter together without overmixing.
• Small piping bag or zip-top bag. This is your “swirl maker.” Cut a tiny hole in the corner.
• Non-stick skillet or griddle. Helps the swirl caramelize instead of burn.
• Rubber spatula. For flipping gently so the swirl stays beautiful.
• Measuring cups and spoons (US). Or a kitchen scale if you prefer grams.

Ingredients

Pancake Batter

• 1 cup all-purpose flour (120 g)
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup milk (240 ml)
• 1 large egg
• 2 tablespoons melted butter (28 g) or neutral oil
• 1 teaspoon vanilla extract

Cinnamon Swirl Filling

• 4 tablespoons butter, softened (56 g)
• 1/4 cup brown sugar (50 g)
• 1 tablespoon cinnamon

Cream Cheese Glaze

• 2 ounces cream cheese, softened (56 g)
• 2 tablespoons butter, softened (28 g)
• 1/2 cup powdered sugar (60 g)
• 1–2 tablespoons milk (15–30 ml)
• 1/2 teaspoon vanilla extract

How to Make Nancy’s Cinnamon Roll Pancakes

(You’ve got this. I’ll walk you through every part.)

1. Make the Cinnamon Swirl

Mix softened butter, brown sugar, and cinnamon in a small bowl.

Stir until creamy.

Scoop into a piping bag or zip-top bag.

Set aside.

Tip from me to you: If it’s too runny, chill it for 5 minutes. If it’s too stiff, microwave 5 seconds.

2. Prepare the Glaze

Beat cream cheese and butter until smooth.

Add powdered sugar, milk, and vanilla.

Whisk until pourable.

Set aside.

You want it slightly thick because it melts on warm pancakes.

3. Make the Pancake Batter

Whisk dry ingredients.

In another bowl, mix milk, egg, melted butter, and vanilla.

Pour wet into dry.

Whisk just until combined. Lumps are okay.

Overmixing is the enemy of fluffy pancakes. I learned that the hard way—don’t be like me.

4. Heat Your Pan

Set your skillet or griddle over medium-low heat.

Brush lightly with butter or oil.

Too hot and the swirl burns. Gentle heat gives you that caramelized magic.

5. Pour and Swirl

Scoop 1/4 cup of batter per pancake.

Wait 20–30 seconds, then pipe a cinnamon swirl starting from the center outward.

It doesn’t have to be perfect. Messy swirls taste just as good.

6. Flip

Once bubbles appear and edges look set, flip carefully.

Cook 1–2 minutes on the second side.

You’ll see the swirl caramelize. That’s the best part.

7. Serve

Stack them up, drizzle with the cream cheese glaze, and enjoy that cinnamon roll–pancake harmony.

Serving Ideas

• Add fresh berries for brightness.
• Top with toasted pecans for crunch.
• Drizzle with maple syrup if you want extra sweetness.
• Add a dollop of whipped cream for full “bakery café” vibes.

Variations You Can Try

• Swap half the flour for whole wheat for a hearty twist.
• Add a dash of nutmeg or cardamom to the swirl.
• Make them mini and serve as “cinnamon roll pancake bites.”
• Use oat milk and dairy-free butter for a lactose-free version.

Make-Ahead and Storage

• Store cooked pancakes in an airtight container in the fridge for 3 days.
• Reheat in a toaster or skillet.
• Freeze individually for up to 2 months.
• Cinnamon swirl and glaze can be prepped 2 days ahead and refrigerated.
• Just warm the swirl slightly before piping.

Pro Tips (From Me to You)

• Keep the swirl mixture warm, not hot, and not too cold. The Goldilocks zone gives the cleanest swirl.
• Don’t make the pan too hot. Medium-low is your friend.
• Let the batter rest 5 minutes if you have time. It makes the pancakes puffier.
• If the swirl leaks out, no worries. Scrape the caramelized bits and sprinkle on top. They’re insanely good.

Mistakes to Avoid

• Overmixing the batter.
• Using cold swirl filling—it clumps and tears the pancake.
• Flipping too early.
• Pouring a swirl that’s too thick—it won’t melt in properly.

Recipe Details

• Yield: 8–10 pancakes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition (per pancake, approx.)

• Calories: 220
• Fat: 10 g
• Carbs: 28 g
• Protein: 4 g

Final Thoughts

If you make these, please tell me how they turned out. I always love hearing what little twists you add or whether your swirl turned out wild or perfect. And honestly, once you try Nancy’s Cinnamon Roll Pancakes, I’m pretty sure they’ll sneak into your regular weekend rotation. Enjoy every warm, gooey bite.