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Cinnamon roll pancakes swirl cinnamon sugar through fluffy batter and top them with cream cheese glaze. This vegetarian family breakfast combines two beloved treats into one irresistible morning indulgence.
In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, whisk milk, egg, melted butter, and 1 tsp vanilla extract until smooth, then fold into dry ingredients gently until just combined. Let batter rest 5 minutes for fluffier pancakes.
In a small bowl, mix brown sugar, cinnamon, and 2 tbsp melted butter to form a thick cinnamon swirl paste. Transfer to a small zip bag and snip a tiny corner for piping.
Heat a nonstick skillet over medium-low heat. Brush with a little butter, then pour 1/3 cup batter for each pancake. Immediately pipe a cinnamon swirl onto the surface, working from center out.
Cook pancakes until bubbles form and edges look set, about 2 minutes. Flip gently, cook 1 minute more on the second side. Wipe skillet clean between batches to prevent sugar burns.
For glaze, beat softened cream cheese with powdered sugar, 0.5 tsp vanilla, and 2 tbsp milk until smooth and pourable.
Stack pancakes on serving plates and generously drizzle with cream cheese glaze. Serve warm for best texture.
