These fluffy Cinnamon Pancakes are loaded with cinnamon flavor in every bite. A rich cream cheese glaze drizzles over the top, taking them to the next level!

close up image of a stack of four cinnamon pancakes with glaze sitting on a white round plate.

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Fluffy Cinnamon Pancakes Recipe

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!

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!

These cinnamon pancakes are delicious enough on their own. However, 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!)

top down image of a plate of cinnamon pancakes with glaze.

Ingredients for Cinnamon Pancakes

To print: see recipe card below

ingredients to make cinnamon pancake glaze.

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
ingredients to make cinnamon pancake batter.


  • 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


  • 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.

Directions For How to Make Cinnamon Pancakes

  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.

Serving Suggestions

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!

plate of cinnamon pancakes cut down the middle with a forkful of pancakes to show the cross section.

How To Store + Reheat Cinnamon Pancakes

  • 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.

Quick Tip

To get fluffy cinnamon pancakes, make sure you are not overmixing the batter. If your pancakes are flat, it could also be that your baking powder or baking soda is old. Substituting milk for buttermilk will also cause your pancakes to be flat rather than fluffy.

A stack of cinnamon pancakes with cream cheese glaze on a plate.

Cinnamon Pancakes

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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Course: Breakfast
Cuisine: American
Servings: 6 – 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 pot
  • 2 Mixing bowls
  • 1 Griddle


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.
    ¼ cup unsalted butter, 3 ounces cream cheese, ¾ cup powdered sugar, 2 Tablespoons milk, ½ teaspoon vanilla extract


  • 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.


Serving: 1serving | Calories: 376kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 388mg | Potassium: 193mg | Fiber: 1g | Sugar: 21g | Vitamin A: 778IU | Vitamin C: 0.02mg | Calcium: 115mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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