The Secret to Making Easy Cinnamon Roll Pancakes (Better Than IHOP!)
Every Saturday at my house has become “Pancake Saturday,” but when I discovered these easy cinnamon roll pancakes, our weekend breakfast tradition reached a whole new level. These sweet and delicious buttermilk pancakes deliver all the flavor of classic cinnamon rolls in a fraction of the time—perfect for when you’re craving that cinnamon roll experience without the hours of waiting.
Surprisingly, this cinnamon roll pancake recipe is easy enough for any home cook to master. With a simple pancake base, a swirled filling of butter, brown sugar, and cinnamon, and a cream cheese glaze, you’ll learn how to make cinnamon roll pancakes that are better than anything you’d find at IHOP. I’ve now made this recipe for cinnamon roll pancakes three weekends in a row because they’re THAT good! The best part? They can be ready in less than 30 minutes, making them perfect for breakfast or brunch.
In this guide, I’ll share my foolproof recipe for easy cinnamon roll pancakes, along with expert tips to ensure your pancakes turn out fluffy, swirled to perfection, and absolutely irresistible. Whether you’re feeding a hungry family or just treating yourself, these pancakes are guaranteed to become a new favorite.
Choosing the right ingredients for cinnamon roll pancakes
The secret to making delicious cinnamon roll pancakes starts with selecting quality ingredients. Unlike traditional cinnamon rolls that require yeast and lengthy rising times, these pancakes come together quickly with pantry staples you likely already have on hand.
Flour, eggs, and milk: the pancake base
The foundation of any good pancake begins with all-purpose flour, which provides structure and that classic fluffy texture we all love. While some recipes call for specialty flours, regular all-purpose flour works perfectly for these cinnamon roll pancakes. For each batch, you’ll need about 1½-2 cups of flour depending on your preferred thickness.
Eggs are crucial for binding the pancake batter together and creating structure. Most recipes call for 1-2 large eggs, which help give these pancakes their tender texture. Additionally, whole milk is recommended for the richest flavor, though 2% milk works well too. Some recipes suggest creating a buttermilk substitute by adding a tablespoon of white vinegar to regular milk, which adds tanginess and helps activate the leavening agents.
Brown sugar and cinnamon: the swirl essentials
For that iconic cinnamon roll flavor, you’ll need brown sugar and ground cinnamon. Dark brown sugar is preferred as it adds a deeper molasses flavor to the swirl, though light brown sugar works fine too. The typical ratio is about ½ cup brown sugar to 1-2 teaspoons of cinnamon.
Furthermore, the quality of your cinnamon matters significantly. Make sure your ground cinnamon is fresh and fragrant, as cinnamon loses its aroma over time. When you open the jar, it should have a strong, spicy scent – this ensures your pancakes will have that authentic cinnamon roll flavor.
Cream cheese and butter: for the perfect glaze
No cinnamon roll is complete without a luscious cream cheese glaze. For this, you’ll need 2-4 tablespoons of softened cream cheese (room temperature is essential for smooth mixing) and a similar amount of butter. Powdered sugar (about ¾ cup) and vanilla extract (½ teaspoon) round out the glaze ingredients.
The butter used throughout the recipe serves multiple purposes: melted butter in the pancake batter adds richness, while softened butter in the cinnamon swirl creates that gooey texture we associate with cinnamon rolls.
Optional add-ins and substitutions
Want to customize your cinnamon roll pancakes? Here are some options:
- Flour alternatives: Substitute whole wheat flour for a heartier texture or use a gluten-free flour blend if needed
- Milk options: Almond, oat, or coconut milk work well for dairy-free versions
- Sweetener variations: Coconut sugar or maple sugar can replace brown sugar in the swirl
- Flavor boosters: Add ½ teaspoon of vanilla extract to the pancake batter for extra flavor
Ultimately, these easy cinnamon roll pancakes are highly adaptable. Whether you’re using Bisquick for convenience or making everything from scratch, the right ingredients will ensure pancake perfection every time.
How to make cinnamon roll pancakes step-by-step
Now that we’ve covered the ingredients, let’s dive into the actual cooking process. Making these delicious treats involves several straightforward steps that anyone can master, regardless of your cooking experience.
1. Mix the pancake batter
In a medium bowl, whisk together your dry ingredients—typically 1-2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. In a separate bowl, combine the wet ingredients: 1 cup of milk, 1 egg, 1-2 tablespoons of melted butter or oil, and a splash of vanilla extract. Pour the wet mixture into the dry ingredients and stir just until moistened. Small lumps are perfectly fine—in fact, they’re desirable as overmixing will make your pancakes tough rather than fluffy.
2. Prepare the cinnamon swirl filling
Combine 4-5 tablespoons of melted butter with ⅓-½ cup packed brown sugar and 1-2 teaspoons of ground cinnamon in a small bowl. Mix until you achieve a paste-like consistency. Transfer this mixture to a piping bag or a zip-top plastic bag with one corner snipped off. For best results, refrigerate the filling for about 10 minutes until it thickens to the consistency of toothpaste.
3. Make the cream cheese glaze
In a small saucepan over low heat, melt 2-4 tablespoons of butter. Add 2 ounces of cream cheese and whisk until mostly smooth. Remove from heat and stir in ¾-1 cup of powdered sugar and ½ teaspoon of vanilla extract. If the mixture seems too thick, add a tablespoon of milk to reach a pourable consistency.
4. Cook and swirl the pancakes
Heat a skillet or griddle over medium-low heat and lightly coat with cooking spray. Pour about ⅓ cup of batter per pancake onto the hot surface. Once bubbles begin forming on the surface (approximately 2 minutes), take your cinnamon mixture and pipe a spiral pattern starting from the center and moving outward. Be careful not to get too close to the edges. Cook for another minute, then flip carefully with a wide spatula. Cook for an additional 1-2 minutes until golden brown.
5. Drizzle and serve
Transfer your finished pancakes to plates, cinnamon swirl side up. Drizzle the warm cream cheese glaze generously over the top. Serve immediately for the best flavor and texture.
Pro tips to make your pancakes better than IHOP
After mastering the basic recipe, these professional techniques will help you create cinnamon roll pancakes that outshine even IHOP’s famous version. Little adjustments make a huge difference in the final result.
Avoid overmixing the batter
The number one secret to fluffy pancakes is minimal mixing. Overmixing develops gluten, creating tough, flat disappointments instead of tender, tall pancakes. For perfect results, count your strokes when stirring—about 10 is ideal. Don’t worry about small lumps; they’ll dissolve during cooking. Moreover, allow your batter to rest for 10-15 minutes before cooking. This gives the flour time to hydrate properly and lets the leavening agents distribute evenly throughout.
Keep the swirl thick, not runny
For that perfect cinnamon spiral, consistency matters greatly. The filling should be thick enough to hold its place without bleeding into the rest of the pancake. If your cinnamon mixture seems too runny, place it in the refrigerator for 10-15 minutes to firm up. Specifically, wait until you see bubbles forming on the pancake before adding your swirl. This prevents the filling from blending too much into the batter.
Use medium-low heat for even cooking
Patience is essential when cooking these special pancakes. Keep your griddle at medium-low heat (about 250-365°F). This lower temperature prevents the cinnamon sugar from burning before the pancake cooks through. Certainly, preheat your pan for about 10 minutes before cooking, consequently ensuring even heat distribution.
Wipe the pan between batches
This step is absolutely crucial yet often overlooked. Wipe your pan or griddle with a clean, damp cloth between each pancake. Indeed, leftover cinnamon mixture will burn and ruin your next batch. This simple habit prevents any sticky residue from scorching and affecting the flavor of subsequent pancakes.
Use a piping bag for clean swirls
For professional-looking swirls, proper tools make all the difference. Transfer your cinnamon mixture to:
- A small ziplock bag with ¼ inch corner snipped off
- A squeeze bottle for precise control
- A silicone pastry bag with piping tip
Instead of squeezing the bag, primarily let gravity do the work for smoother lines. Draw your spiral starting from the center or outer edge, working in even spaces.
How to store, reheat, and freeze leftovers
Made too many of these delicious treats? Fortunately, cinnamon roll pancakes store beautifully for future enjoyment, allowing you to prepare a larger batch and enjoy them throughout the week.
Storing in the fridge
After cooking your easy cinnamon roll pancakes, allow them to cool completely at room temperature. Place them in an airtight container or wrap tightly with plastic wrap. For best results, separate each pancake with parchment paper or wax paper to prevent sticking and sogginess. Properly stored, these pancakes will keep in the refrigerator for 3-5 days, although some sources suggest they can last up to a week. If you’re planning to eat the leftovers the same day, you can simply leave them at room temperature.
Freezing for later
Freezing extends the life of your cinnamon roll pancakes significantly. First, allow the pancakes to cool completely. Then:
- Place pancakes in a single layer on a parchment-lined baking sheet
- Freeze for about an hour until solid
- Transfer to a freezer-safe bag or container
- Separate layers with parchment paper
- Label and store for up to 2-3 months
Importantly, freeze the cream cheese glaze separately in its own container. This prevents soggy pancakes and maintains food safety since cream cheese should only be reheated once.
Reheating without drying out
The toaster provides the absolute best way to reheat these pancakes, creating a slightly crisp exterior while maintaining a soft interior. For a toaster method, simply pop frozen or refrigerated pancakes directly in the toaster on a high setting for about a minute (add 30 seconds more for frozen).
Alternative methods include:
- Microwave: Cover with a damp paper towel and heat for 20-30 seconds
- Oven: Preheat to 350°F, cover pancakes with foil, and heat for 5-10 minutes
- Stovetop: Use a covered non-stick pan over low heat for 1-2 minutes per side
Whichever method you choose, always drizzle fresh glaze over the reheated pancakes just before serving.
Conclusion
These easy cinnamon roll pancakes certainly transform ordinary weekend breakfasts into extraordinary culinary experiences. Throughout this guide, we’ve explored everything from selecting quality ingredients to mastering the perfect swirl technique. Most importantly, you now possess all the secrets to create pancakes that genuinely outshine those from popular restaurant chains.
Making these delicious treats requires minimal effort yet delivers maximum flavor. The combination of fluffy buttermilk pancakes with that iconic cinnamon-sugar spiral creates an irresistible breakfast option that’s ready in under 30 minutes – a far cry from the hours needed for traditional cinnamon rolls!
After trying this recipe, you’ll likely find yourself, like me, making these pancakes repeatedly because they’re simply that good. Additionally, the storage and freezing tips allow you to enjoy them throughout the week, making your breakfast routine both convenient and delicious.
Whether you’re cooking for a special family breakfast or just want to elevate your weekend morning ritual, these cinnamon roll pancakes will undoubtedly become a beloved staple in your home. The first bite reveals why they’ve become such a sensation – that perfect balance of sweet cinnamon filling, fluffy pancake, and cream cheese glaze creates breakfast magic that’s hard to resist.
Give this recipe a try this weekend! You might discover your own “Pancake Saturday” tradition begins right here with these remarkably simple yet incredibly satisfying cinnamon roll pancakes.
FAQs
Q1. How do you make cinnamon roll pancakes? To make cinnamon roll pancakes, prepare a basic pancake batter and a separate cinnamon swirl mixture. Cook the pancake batter on a griddle, then pipe the cinnamon mixture in a spiral pattern on the cooking pancake. Flip carefully and finish cooking. Serve with a cream cheese glaze drizzled on top.
Q2. Can I add cinnamon directly to the pancake batter? While you can add cinnamon to regular pancake batter for flavor, cinnamon roll pancakes typically have a separate cinnamon swirl. This creates the distinctive spiral pattern and concentrated cinnamon-sugar flavor that mimics a traditional cinnamon roll.
Q3. What’s the secret to making fluffy pancakes? The key to fluffy pancakes is to avoid overmixing the batter, use the right leavening agents, and cook at the proper temperature. Let the batter rest before cooking, and flip the pancakes only once for the best texture.
Q4. How can I store and reheat leftover cinnamon roll pancakes? Store cooled pancakes in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. To reheat, use a toaster for the best results, or microwave covered with a damp paper towel. Always add fresh glaze before serving.
Q5. What makes these cinnamon roll pancakes better than restaurant versions? These homemade cinnamon roll pancakes can be better than restaurant versions because you have control over the ingredients’ quality and freshness. You can adjust the cinnamon swirl’s thickness, ensure the pancakes are cooked to your preference, and serve them immediately with a freshly made cream cheese glaze.