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When we can’t decide between cinnamon rolls and pancakes for breakfast, the clear winner is a batch of fluffy Cinnamon Pancakes! They’re loaded with cinnamon flavor in every bite and a rich cream cheese glaze drizzles over the top, taking them to the next level.
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Pin RecipeImagine your favorite cinnamon rolls in pancake form, and that’s what you get with these pancakes. They are super simple to make so you can have a delicious breakfast in no time at all. And you can even make them ahead of time and warm them up for breakfast all week long!
These cinnamon pancakes are infused with lots of cinnamon flavor in every bite. Once the pancakes cook, you can serve them with your favorite pancake toppings. Or, go for something special, and drizzle them with the creamy, dreamy cream cheese glaze I’ve included below. While you don’t need to make it, it definitely kicks them up a notch!
(If you can’t get enough cinnamon, be sure to try my Cinnamon Roll Cake, too!)
Why You’ll Love These Cinnamon Pancakes
- Easy to Make – If you’ve mastered my Fluffy Homemade Pancakes, you’ll be able to nail this recipe too.
- Cozy Flavor – No one can resist the warm coziness of cinnamon! And when paired with that cream cheese glaze, it’s even more irresistible.
- Great for Meal Prep – Like all pancake recipes, this one stores and reheats well, so you can make a batch when you have time and heat them up any day of the week.
Ingredients You’ll Need
You’ll need simple everyday ingredients for this recipe because we love keeping it easy!
Cream Cheese Glaze
- 1/4 cup unsalted butter
- 3-ounce cream cheese – Let this soften for 30 minutes before starting the recipe.
- 3/4 cup powdered sugar – Also known as confectioners’ sugar.
- 2 tablespoons milk – Whole milk is best for the richest, creamiest topping.
- 1/2 teaspoon vanilla extract
Pancakes
- 1 cup all-purpose flour – Substitute a measure-for-measure gluten-free all-purpose flour to make these cinnamon pancakes gluten-free.
- 2 tablespoons brown sugar – Both light brown sugar and dark brown will work here.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon – Make sure it’s fresh for maximum flavor! After a while, spices start to lose their flavor and aroma.
- 1 egg – Here’s the best way to crack an egg.
- 1 cup buttermilk
- 1/4 cup unsalted butter – Melt this before making the recipe.
- Nonstick cooking spray
Variations
- Add chopped toasted pecans or walnuts for some crunch, or chopped apples for apple cinnamon pancakes.
- Make your cinnamon pancakes a little more decadent by adding some white chocolate chips.
- Skip the cream cheese glaze and top your pancakes with apple butter or pumpkin butter.
How to Make Cinnamon Pancakes
Step-by-Step Instructions
1. Make the Glaze
Melt the butter in a small saucepan over medium heat. Reduce the heat to low, and whisk in the cream cheese, powdered sugar, milk, and vanilla. Remove from the heat, and set the glaze aside.
2. Mix the Dry Ingredients
Whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. Add the Wet Ingredients
In a second bowl, whisk the egg, buttermilk, and melted butter until smooth. Pour the milk mixture into the flour mixture, and stir until just combined.
4. Prepare
Preheat a large skillet or griddle over medium heat. Lightly coat with the nonstick spray.
5. Cook
Use a 1/2 cup to portion the pancake batter, dropping it onto the griddle. Spread the batter into a round shape using the back of a spoon. Cook for three to four minutes or until the pancakes look slightly dry around the edges and bubbles begin to form. Flip, and cook for an additional two to three minutes on the other side until golden brown.
6. Serve
Plate the cinnamon pancakes and top with the cream cheese glaze.
Kasey’s Kitchen Tips
- Don’t overmix! To get fluffy cinnamon pancakes, make sure you are not overmixing the batter.
- Make sure your baking powder and soda haven’t expired. If your pancakes are flat, it could also be that your baking powder or baking soda is old.
- Use buttermilk. Substituting milk for buttermilk will also cause your pancakes to be flat rather than fluffy.
How to Store + Reheat
- Store leftover cinnamon pancakes in an airtight container for up to three days.
- Freeze pancakes for up to three months. To keep them fresh, place a sheet of parchment paper between each pancake, and store them in a sealable bag or airtight container.
- Reheat them thawed or frozen in the microwave or a skillet over medium heat before serving.
Make It a Meal
Top this recipe with maple syrup or pancake syrup. Or, add candied nuts, fried apples, and granola. And feel free to add a dollop of whipped cream if you really want to go all out!
Add a side of basted eggs, scrambled eggs, Amish breakfast casserole, or fruit salad for a complete meal!
Try These Tasty Pancake Recipes Next!
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The Best Blueberry Pancakes
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Sheet Pan Pancakes
These cinnamon pancakes are so flippin’ delicious (pun intended!), I know you’re just going to love them. (A tip from my kids: don’t even THINK about skipping the cream cheese glaze!)
What are your favorite kind of pancakes? Leave it in the comments—or tag me @kasey_allthingsmamma on Instagram. I’d love to hear from you!
Cinnamon Pancakes
Equipment
- 1 pot
- 2 Mixing bowls
- 1 Griddle
Ingredients
Cream Cheese Glaze
- ¼ cup unsalted butter
- 3 ounces cream cheese softened
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Pancakes
- 1 cup all purpose flour
- 2 Tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 egg
- 1 cup buttermilk
- ¼ cup unsalted butter melted
- Nonstick cooking spray
Instructions
Glaze
- Melt the butter in a pot over medium heat. Once the butter is melted, turn the heat down to low and whisk in the cream cheese, powdered sugar, milk, and vanilla. Remove from the heat and set aside until ready to use.¼ cup unsalted butter, 3 ounces cream cheese, ¾ cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
Pancakes
- In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.1 cup all purpose flour, 2 Tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 ½ teaspoons ground cinnamon
- In a separate bowl, whisk together the egg, buttermilk and melted butter until incorporated. Pour the wet ingredients over the dry ingredients. Stir until just combined. It is okay if the batter still has a few small lumps.1 egg, 1 cup buttermilk, ¼ cup unsalted butter
- Preheat a large skillet or griddle over medium heat. Coat lightly with the nonstick spray. Once the skillet is preheated, gently drop in the batter by ½ cup spoonfuls. Spread gently into a round shape with the back of a spoon.Nonstick cooking spray
- Cook until the pancakes look slightly dry around the edges and bubbles start to form, 3 to 4 minutes. Gently flip to the other side and cook for an additional 2 to 3 minutes until golden brown. Depending on the size of your pan, it will be necessary to cook these in batches of 2 to 3.
- Pour the cream cheese glaze over the top to serve.
