Cinnamon Roll Pancakes

Time: 45 minutes

Yield: 5 

This is by far the best variation of pancakes you can make. I?m not going to say that it?s the most nutritious breakfast, but please do yourself a favour and have these once in a while, they are drool worthy.


  • Cinnamon filling:
  • 1/4 cup unsalted butter, melted 
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1 1/2 teaspoon cinnamon

Cream cheese glaze:

  • 1/4 cup unsalted butter
  • 1/4 cup cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon coconut oil


  • Mix cinnamon filling ingredients in a bowl and set aside for 5 minutes before storing in a refrigerator in a plastic Ziploc bag
  • To prepare the glaze, you will need to heat the butter in a skillet and slowly whisk in the cream cheese. When the mixture is smooth, remove from heat and whisk in the powdered sugar and vanilla extract. Set aside
  • To prepare the pancake batter, whisk together the flour, baking powder and salt in a medium bowl until consistency is smooth. Whisk in the milk, egg, and oil right until the batter is moistened (a few small lumps are fine since they will help the pancakes become fluffy)
  • Heat a large, non-stick skillet over medium-heat and spray with nonstick spray. Scoop 1/2 cup batter onto to the pan and spread using the bottom of the scoop evenly into a circle about 6? in diameter. Reduce the heat to medium low.
  • Take the cinnamon filling Ziploc bag out of the refrigerator and snip a small hole in the corner to squeeze out the cinnamon filling. Like a cinnamon roll, squeeze the filling onto the batter starting from the middle in a circular pattern towards the outside of the pancake. Leave an inch of space on the edge or else the cinnamon filling will start leaking off of the pancake.
  • Cook the pancake for 5-6 minutes, or until bubbles start forming and it’s golden brown on the bottom. Flip the pancake and cook for an additional 3-4 minutes. 
  • Serve by drizzling the cream cheese glaze on the pancakes ? note: you can keep the pancakes warm on a baking tray in the oven on low heat with the oven door slightly open until you?re ready to serve with glaze.