Cinnamon Swirl Pancakes with Cream Cheese Frosting
December 27, 2024 by Kimberly
These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.
25 MINUTES
EASY
VEGETARIAN
INT.
450 PER PORTION
SWEET
COMFORT FOOD
EVERYDAY
BREAKFAST
AUTUMN
WINTER
ABOUT THE RECIPE
Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet so extra.
How to serve
Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.
How to store
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.
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Cinnamon Swirl Pancakes with Cream Cheese Frosting
- Total Time: 25 min
- Yield: 4-6 1x
Description
Recommended Equipment
- mixing bowl
- whisk
- two small bowls
- piping bag
- large pan
Ingredients
PANCAKE BATTER
- 1 egg
- 55 grams neutral oil
- 1 tbsp white sugar
- pinch of salt
- 250 milliliter full-fat milk
- 2 tsp baking powder
- 200 grams all-purpose flour
- 1–2 tbsp butter for frying
CINNAMON SWIRL
- 60 grams butter
- 50 grams brown sugar
- 1 tbsp cinnamon
CREAM CHEESE FROSTING
- 100 grams cream cheese
- 1.5 tbsp milk
- 1 tbsp lemon juice
- 20 grams powdered sugar
Instructions
- For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
- For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
- For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
- Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
- Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
- Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!
- Passive Time:
- Cook Time: 25 min
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