These cinnamon pancakes are loaded with cozy flavor in every bite and a rich cream cheese glaze drizzled over the top takes them to the next level!
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There are so many spices in this world, but the one that gets the most use in my kitchen is definitely cinnamon. It has a magical way of making everything taste warm and cozy, providing an instant upgrade for everything from homemade applesauce to these cinnamon pancakes.
Imagine 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!
Fluffy Cinnamon Pancakes Recipe
These cinnamon pancakes are infused with lots of cinnamon flavor in every bite. Once the pancakes are cooked, 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!
These cinnamon pancakes are delicious enough on their own, but I think they’re even better when served with fresh fruit or yogurt on the side to round things out for a satisfying breakfast. Give them a try and you won’t be disappointed.
(If you can’t get enough cinnamon, be sure to try my Cinnamon Roll Cake too!)
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Ingredients for Cinnamon Pancakes
See recipe card below this post for ingredient quantities and full instructions.
Cream Cheese Glaze
- Unsalted butter
- Cream cheese – Let this soften for 30 minutes before starting the recipe.
- Powdered sugar – Also known as confectioners’ sugar.
- Milk – Whole milk is best for the richest, creamiest topping.
- Vanilla extract
- All-purpose flour – You can substitute a measure-for-measure gluten-free all-purpose flour to make these cinnamon pancakes gluten-free.
- Brown sugar – Both light brown sugar and dark brown will work here.
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon – Make sure it’s fresh for maximum flavor! After a while, spices start to loose their taste and aroma.
- Egg – Here’s the best way to crack an egg.
- Unsalted butter – Melt this before making the recipe.
- Nonstick cooking spray
- 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
- Make the glaze: Melt the butter in a small saucepan set 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 aside.
- Mix the dry ingredients: In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Finish the batter: In another bowl, whisk the egg, buttermilk, and melted butter until incorporated. Pour the milk mixture into the flour mixture and stir until just combined.
- Prepare: Preheat a large skillet or griddle over medium heat. Lightly coat with the nonstick spray.
- Cook: Gently drop the pancake batter by ½ cup portions onto the griddle. Spread the batter into a round shape using the back of a spoon. Cook until the pancakes look slightly dry around the edges and bubbles start to form, about 3 to 4 minutes. Flip and cook for an additional 2 to 3 minutes on the other side until it’s golden brown.
- Serve: Plate the cinnamon pancakes and top with the cream cheese glaze.
It’s okay if the batter still has a few small lumps; it’s always better to have some streaks of flour than to over-mix, which creates tough pancakes.
Top these pancakes with candied nuts, fried apples, and granola in addition to the cream cheese glaze, or swap the glaze for whipped cream or maple syrup.
How to Store Leftover Cinnamon Pancakes
Leftover cinnamon pancakes can be stored in an airtight container for up to 3 days. Reheat them in the microwave or a skillet over medium heat before serving. You can also freeze these pancakes for up to 3 months.
The secret to making good pancakes is to not over-mix the batter—a few lumps are okay. This will help your pancakes cook up fluffy and soft, rather than tough and chewy!
Cinnamon adds a delicious flavor and aroma to pancakes. It also provides some health benefits, including reducing inflammation, helping to regulate blood sugar levels, and boosting the immune system.
If your pancakes are not coming out fluffy, it could be because you’ve over-mixed the batter or your baking powder or baking soda are old. Substituting milk for buttermilk will also cause your pancakes to be flat rather than fluffy.
Both butter and oil can be used when making pancakes. However, using butter will give the pancakes a richer flavor. Just make sure to melt it before adding it to the batter.
More Reader Favorite Pancake Recipes
Birthday Cake Pancakes
Nutella Stuffed Pancakes
The Best Blueberry Pancakes
Sheet Pan Pancakes
Cream Cheese Glaze
- ¼ cup unsalted butter
- 3 ounces cream cheese softened
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 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
- 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.
- In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and 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.
- 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.
- 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.