Cinnamon Roll Pancakes

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These easy Cinnamon Roll Pancakes are soft, fluffy, and swirled with buttery cinnamon sugar before being topped with a sweet glaze.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

To make the pancake batter, whisk together the dry ingredients in a large bowl, and the wet ingredients (except for the cooking spray!) in a jug. Pour the wet ingredients into the dry, and whisk until smooth.
To make the cinnamon swirl, combine all the ingredients into a paste. Transfer to a disposable piping bag and cut a 1/4 inch hole in the bottom.
Heat a large skillet or non-stick frying pan over a medium heat. Prep with cooking spray, and cook the pancakes, using approx. 2 tbsp of batter for each. Just before you flip each pancake, swirl them with the cinnamon mixture, being sure to keep it away from the edges, and to flip them carefully not to spoil the pattern - practice really does make perfect with these! Keep the pancakes warm while you work in batches.
Meanwhile, mix together the ingredients for the vanilla glaze until smooth.
Serve the pancake stacks topped with the vanilla glaze.

These pancakes with the glaze will keep in the fridge in an airtight container for up to 3 days. Store the glaze separately.
To warm the glaze back up to spreadability, leave it to come up to room temperature for about 30 minutes or put the bag of glaze on a microwave-safe plate and microwave in 10-second increments until it's reached desired liquidity.
Make sure not to overmix your pancake batter. Some lumps are okay and you'll never notice them once the pancakes are cooked.
For a thicker pancake batter, allow it to rest for about 15 minutes before cooking.