Some mornings call for something truly special—something that makes you want to linger at the breakfast table just a little longer, savoring each bite while the coffee grows cold in your mug. These cinnamon roll pancakes are exactly that kind of magical morning treat, combining two of breakfast’s greatest hits into one absolutely irresistible dish.
I’ll never forget the first time I made these beauties. I was craving the warm, spiced comfort of a cinnamon roll but wanted the fluffy satisfaction of pancakes, and suddenly it hit me—why choose when you could have both? The moment I piped that first cinnamon swirl onto the golden batter and watched it marble through the pancake as it cooked, I knew I’d stumbled onto something truly special.
What makes these cinnamon roll pancakes so wonderful is how they capture that beloved bakery flavor in a fraction of the time. No waiting for dough to rise or rolling out delicate spirals—just a simple swirl of cinnamon-maple goodness that transforms ordinary pancake batter into something extraordinary. At just 153 calories per serving, they’re surprisingly light too, which means you can absolutely justify that extra drizzle of maple syrup!
Ingredients
For the pancakes:
- 145g self-raising flour
- 1 tsp baking powder
- 1 tbsp golden caster sugar
- 1 tsp cinnamon
- Generous pinch of salt
- 2 eggs
- 40g butter, melted
- 140ml milk
- 1 tbsp vegetable oil (for cooking)
For the cinnamon swirl:
- 3 tbsp light brown soft sugar
- 1 tbsp maple syrup, plus extra to serve
- Remaining melted butter (from above)
- Remaining cinnamon (½ tsp from above)
- 3 tbsp of the prepared pancake batter
To serve:
- 6 tbsp toffee or caramel yogurt (optional)
- Extra maple syrup (optional)
Instructions
1. Create the pancake base In a large jug or bowl, weigh out your flour and add the baking powder, caster sugar, half the cinnamon, and a generous pinch of salt. Give everything a good whisk to combine evenly. Crack in the eggs, add half of the melted butter and all the milk, then whisk until you have a beautifully smooth batter. The wonderful thing about this batter is that it keeps perfectly in the fridge overnight—perfect for stress-free weekend brunches!
2. Make the cinnamon swirl mixture Here’s where the magic happens! Stir together the remaining cinnamon, light brown sugar, and maple syrup with the rest of your melted butter. Add 3 tablespoons of your prepared pancake batter and mix until smooth. Transfer this gorgeous cinnamon mixture to a squeezy bottle with a small nozzle or a piping bag—this will give you perfect control for creating those beautiful swirls.
3. Cook the pancakes When you’re ready to start cooking, add a little oil to your largest frying pan and wipe out any excess with kitchen paper. Keep the heat at low-medium—patience is key here for perfectly cooked pancakes. Spoon 2-3 tablespoons of batter into the pan for each pancake, leaving plenty of space for them to expand. You should fit about three or four at a time.
4. Create the swirls Now for the fun part! Use your bottle or piping bag to pipe beautiful swirls of the cinnamon mixture on top of each pancake. Don’t worry about making them perfect—rustic swirls are part of their charm!
5. The perfect flip Watch for the telltale signs: when the pancakes start to set around the edges and you see bubbles appearing on the surface, it’s time to carefully flip them. Cook for another 2-3 minutes until they’re golden brown and cooked through. Keep the finished pancakes warm in a low oven while you work through the rest of the batter.
6. Serve with love Stack these beauties high on your favorite serving plates and top with a dollop of toffee or caramel yogurt if you’re feeling indulgent. A final drizzle of maple syrup never goes amiss either!
Tips & Variations
Make-ahead magic: The pancake batter actually improves overnight in the fridge, so don’t hesitate to prepare it the evening before a special breakfast or brunch. Just give it a gentle stir before using.
Piping perfection: If you don’t have a squeezy bottle or piping bag, don’t worry! You can carefully drizzle the cinnamon mixture using a spoon, or even transfer it to a small zip-lock bag and snip off one corner for easy piping.
Flavor variations: Try adding a pinch of vanilla extract to the batter, or experiment with different spices in the swirl—cardamom or nutmeg work beautifully. For chocolate lovers, add a tablespoon of cocoa powder to the cinnamon mixture.
Yogurt alternatives: While toffee or caramel yogurt is divine, these pancakes are equally delicious with vanilla Greek yogurt, cream cheese frosting, or even a simple dusting of powdered sugar.
Storage tips: Leftover pancakes (if there are any!) keep well in the refrigerator for up to 3 days. Just pop them in the toaster or microwave to reheat—they’ll taste almost as good as fresh!
Final Thoughts
There’s something so satisfying about creating a dish that looks impressive but comes together with such simple techniques. These cinnamon roll pancakes never fail to make breakfast feel like a celebration, whether it’s a lazy Sunday morning with family or a special Pancake Day brunch with friends.
The combination of fluffy pancake texture with those ribbons of sweet, spiced cinnamon creates the most wonderful contrast in every bite. And when you add that dollop of creamy caramel yogurt and a drizzle of golden maple syrup, you’ve got a breakfast that feels like pure indulgence but is surprisingly reasonable at just 153 calories per serving.
What I love most is watching people’s faces when they take their first bite—there’s always this moment of delighted surprise as they taste that familiar cinnamon roll flavor in pancake form. It’s comfort food at its finest, and proof that sometimes the best recipes come from combining two beloved classics into something entirely new.
From my kitchen to yours—happy cooking, and may your mornings be filled with cinnamon-scented magic!
Cinnamon Roll Pancakes
Ingredients
Method
- In a large jug or bowl, weigh out your flour and add the baking powder, caster sugar, half the cinnamon, and a generous pinch of salt. Whisk to combine.
- Crack in the eggs, add half of the melted butter and all the milk. Whisk until you have a smooth batter. The batter keeps well in the fridge overnight.
- Stir together the remaining cinnamon, light brown sugar, and maple syrup with the remaining melted butter. Add 3 tablespoons of the pancake batter and mix until smooth.
- Transfer this mixture to a squeezy bottle or piping bag for easy swirling.
- Heat oil in a skillet over low-medium heat. Spoon 2-3 tablespoons of batter into the pan for each pancake.
- Use the bottle or piping bag to pipe swirls of the cinnamon mixture on top of each pancake.
- Cook until bubbles form and edges set, then carefully flip and cook for another 2-3 minutes until golden brown.
- Keep the finished pancakes warm in a low oven while you continue to cook the remaining batter.
- Stack pancakes on plates and top with toffee or caramel yogurt and a drizzle of maple syrup if desired.