Maple Cinnamon Roll Pancakes

Maple Cinnamon Roll Pancakes are decadent pancakes with a sweet and delicious cinnamon roll swirl cooked into them, and they’re topped with a drizzle of cream cheese frosting.

Our Cinnamon Roll Coffee Cake, and RecipeGirl’s original Cinnamon Roll Pancakes have both been so popular. So why not make a maple version of cinnamon roll pancakes? This is our fall version of those amazing pancakes! This recipe was shared way back in 2012 when RecipeBoy originally had the idea for this new flavor. We’re sharing it again today with updated photos. Note: This is an indulgent breakfast treat that should be eaten every once in a while for a special occasion!

Ingredients needed:

• unsalted butter
• maple syrup
• light brown sugar
• ground cinnamon
• maple syrup
• cream cheese
• powdered sugar
• all purpose flour
• baking powder and salt
• milk
• egg
• canola or vegetable oil

How to make Maple Cinnamon Roll Pancakes:

The complete, printable recipe is at the end of this post.

1. Prepare the cinnamon filling: In a medium bowl, stir together the butter, maple syrup, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
2. Prepare the glaze: In a small pan, heat the butter over low heat until melted. Whisk in the syrup and cream cheese and continue to stir until melted. Turn off the heat and sift the powdered sugar into the pan. Stir until smooth.
3. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
4. Cook the pancakes: Heat a large skillet or griddle over medium heat. Spray with nonstick spray. Use an ice cream scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop to spread the batter into a circle (about 4 to 5-inches in diameter). Reduce the heat to medium-low. Snip the corner of your baggie of filling and squeeze the filling into the open corner. When the pancake begins to form bubbles, squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancake until the bubbles begin popping and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Wipe out the pan with a paper towel and repeat with the remaining pancake batter and filling.

Adding the cinnamon swirl to the pancake batter in the pan can be a little tricky. Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

Quick and easy tip:

Use a boxed pancake mix as the base for this recipe.

You can eat these pancakes just as you see them with the cinnamon swirl, but you really need to add the glaze to get the full cinnamon roll-effect.

A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup is needed. They will be sweet and decadent enough with the cinnamon swirl and the cream cheese glaze. That’s plenty. Enjoy!

The Best Pancake Recipes:

• Pumpkin Pancakes
• 4-Ingredient Chocolate Chip Pancakes
• Cinnamon Peach Pancakes
• Peanut Butter Pancakes with Chocolate Chips
• Churro Pancakes

Maple Cinnamon Roll Pancakes

RecipeBoy.com

A scrumptious combination of two breakfast favorites!

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 8 pancakes (1 per serving)

Calories 287 kcal

Ingredients

  

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MAPLE CINNAMON ROLL FILLING:

• 2 tablespoons unsalted butter, almost melted
• 2 tablespoons maple syrup
• ¼ cup + 2 tablespoons packed light brown sugar
• ½ tablespoon ground cinnamon

MAPLE CREAM CHEESE GLAZE:

• 3 tablespoons unsalted butter,
• 1 tablespoon maple syrup
• 2 ounces cream cheese, softened
• ¾ cup powdered sugar, sifted

PANCAKES:

• 1 cup all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil

Instructions

 

• Prepare the cinnamon filling: In a medium bowl, stir together the butter, maple syrup, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
• Prepare the glaze: In a small pan, heat the butter over low heat until melted. Whisk in the syrup and cream cheese and continue to stir until melted. Turn off the heat and sift the powdered sugar into the pan. Stir until smooth.
• Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
• Cook the pancakes: Heat a large skillet or griddle over medium heat. Spray with nonstick spray. Use an ice cream scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop to spread the batter into a circle (about 4 to 5-inches in diameter). Reduce the heat to medium-low. Snip the corner of your baggie of filling and squeeze the filling into the open corner. When the pancake begins to form bubbles, squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancake until the bubbles begin popping and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Wipe out the pan with a paper towel and repeat with the remaining pancake batter and filling.
• Serve pancakes topped with a drizzle of warm cream cheese glaze.

Nutrition

Serving: 1pancakeCalories: 287kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 53mgSodium: 299mgPotassium: 114mgFiber: 1gSugar: 26gVitamin A: 399IUVitamin C: 0.02mgCalcium: 132mgIron: 1mg

Keyword cinnamon, cinnamon rolls, maple, pancakes

Tried this recipe?Let us know how it was!