Cinnamon Roll Pancake Stack Tasty Breakfast Delight

September 12, 2025 by Mia

Get ready for a breakfast treat that’s sure to wow your taste buds! The Cinnamon Roll Pancake Stack combines two beloved morning favorites into one delicious dish. Imagine fluffy pancakes infused with cinnamon swirls and topped with creamy frosting. Sounds dreamy, right? In this post, I’ll guide you through each step to create your own tasty stack. Ready to impress your family or treat yourself? Let’s dive in!

Ingredients

Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Cinnamon Filling

1/4 cup brown sugar
2 tablespoons ground cinnamon

Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

The ingredients for the Cinnamon Roll Pancake Stack are simple yet key. First, gather the dry ingredients. Start with one cup of all-purpose flour. Then add two tablespoons of granulated sugar. Next, mix in one teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt.

Now, let’s focus on the wet ingredients. You need one cup of buttermilk and one large egg. Melt two tablespoons of unsalted butter and add it to the mix. Don’t forget one teaspoon of vanilla extract to give it that sweet aroma.

Next, we prepare the cinnamon filling. Combine a quarter cup of brown sugar with two tablespoons of ground cinnamon. This mix gives the pancakes their warm, spiced flavor.

Lastly, we create the cream cheese frosting. Beat together four ounces of softened cream cheese and a quarter cup of softened unsalted butter. Add in one cup of powdered sugar and one teaspoon of vanilla extract. Mix in two tablespoons of milk to reach your desired creaminess.

Having these ingredients ready will set you up for a fun and tasty cooking experience.

Step-by-Step Instructions

Prepare the Pancake Batter

In a large bowl, whisk together:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In another bowl, mix together:
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine.

Create the Cinnamon Filling

In a small bowl, combine:
1/4 cup brown sugar
2 tablespoons ground cinnamon

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat.
Pour about 1/4 cup of the pancake batter onto the skillet.
While the pancake cooks for about 2-3 minutes, sprinkle a thin layer of the cinnamon filling on top.
Carefully flip the pancake and cook for another 2-3 minutes until golden brown. Repeat this for all the batter.

Prepare the Cream Cheese Frosting

In a bowl, beat together until smooth:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (add more if needed for consistency)

Assemble the Stack

Stack pancakes on a plate.
Drizzle cream cheese frosting between each layer.
Top the stack with more frosting.

Tips & Tricks

Perfecting Pancakes

To make great pancakes, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. A few lumps are okay. Overmixing can lead to tough pancakes.

Next, pay attention to your cooking temperature. Heat your skillet to medium. If it’s too hot, the outside cooks too fast. If it’s too low, the pancakes may not rise well. A non-stick skillet works best for even cooking.

Frosting Consistency

Achieving perfect creaminess in your frosting is key. Start with softened cream cheese and butter. Beat them well before adding sugar. This helps create a smooth mix.

For sweetness, adjust the amount of powdered sugar. You can add more for a sweeter taste. If the frosting is too thick, add a little milk. This helps reach your desired consistency. You want it to drizzle nicely over the pancakes.

Variations

Flavor Variations

You can make your cinnamon roll pancake stack even more fun! Here are two easy ideas:

Adding chocolate chips: Stir in a handful of chocolate chips into the batter. They melt and create a gooey surprise in each bite.
Swapping for different extracts: Try using almond or maple extract instead of vanilla. This simple change adds a new flavor twist that can surprise your taste buds.

Serving Suggestions

Now, let’s talk about what to put on top of your pancakes! Here are some tasty ideas:

Topping ideas: Fresh berries, sliced bananas, or chopped nuts add color and crunch. You can also sprinkle some extra cinnamon for a nice touch.
Pairing with beverages: Serve your pancakes with a warm cup of coffee or tea. The warm drinks balance the sweetness of the pancakes. You can even try a glass of cold milk for a classic combo!

Storage Info

Storing Leftovers

To keep your cinnamon roll pancakes fresh, use an airtight container. This helps keep them moist. Place a piece of wax paper between layers if stacking. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. They can last in the freezer for up to two months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

Reheating Instructions

For the best taste, reheat pancakes in a skillet. Heat the skillet on low, and add a small amount of butter. Place the pancake in the skillet and warm it for about two minutes on each side. This method keeps the pancakes soft and tasty. You can also use a microwave if you’re short on time. Place a pancake on a microwave-safe plate. Heat for 20-30 seconds, checking for warmth. Add a drizzle of cream cheese frosting once heated for extra flavor.

FAQs

Can I make Cinnamon Roll Pancakes in advance?

Yes, you can make these pancakes ahead of time. Here are some tips:

Prepare the pancake batter and store it in the fridge for up to 24 hours.
Cook the pancakes when ready. This keeps them fresh.
You can also cook the pancakes and cool them. Store them in an airtight container. They will last for 2-3 days in the fridge.

How can I make this recipe gluten-free?

To make this recipe gluten-free, follow these ingredient tips:

Swap all-purpose flour for a gluten-free blend. Check that it is a 1:1 substitute.
Ensure your baking powder is gluten-free. Some brands may add gluten.
Also, check your vanilla extract. Most are gluten-free, but always confirm.

Can I freeze Cinnamon Roll Pancakes?

Yes, freezing these pancakes is easy! Here’s how:

Let the pancakes cool completely.
Place parchment paper between each pancake to avoid sticking.
Store them in a freezer-safe bag or container. They will keep for up to 2 months.

To reheat, simply pop them in the toaster or microwave until hot. Enjoy!

You learned how to make delicious cinnamon roll pancakes. I outlined the needed ingredients, from dry to wet. Then, I walked you through simple steps to create the pancakes and frosting. Don’t forget the tips for perfecting your pancakes and tasty variations.

These pancakes are fun, easy, and perfect for any meal. Enjoy making them for friends or family. You’ll impress everyone with your cooking skills!

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - 1/4 cup brown sugar - 2 tablespoons ground cinnamon - 4 ounces cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk The ingredients for the Cinnamon Roll Pancake Stack are simple yet key. First, gather the dry ingredients. Start with one cup of all-purpose flour. Then add two tablespoons of granulated sugar. Next, mix in one teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt. Now, let’s focus on the wet ingredients. You need one cup of buttermilk and one large egg. Melt two tablespoons of unsalted butter and add it to the mix. Don’t forget one teaspoon of vanilla extract to give it that sweet aroma. Next, we prepare the cinnamon filling. Combine a quarter cup of brown sugar with two tablespoons of ground cinnamon. This mix gives the pancakes their warm, spiced flavor. Lastly, we create the cream cheese frosting. Beat together four ounces of softened cream cheese and a quarter cup of softened unsalted butter. Add in one cup of powdered sugar and one teaspoon of vanilla extract. Mix in two tablespoons of milk to reach your desired creaminess. Having these ingredients ready will set you up for a fun and tasty cooking experience. - In a large bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - In another bowl, mix together: - 1 cup buttermilk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - Pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine. - In a small bowl, combine: - 1/4 cup brown sugar - 2 tablespoons ground cinnamon - Heat a non-stick skillet or griddle over medium heat. - Pour about 1/4 cup of the pancake batter onto the skillet. - While the pancake cooks for about 2-3 minutes, sprinkle a thin layer of the cinnamon filling on top. - Carefully flip the pancake and cook for another 2-3 minutes until golden brown. Repeat this for all the batter. - In a bowl, beat together until smooth: - 4 ounces cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (add more if needed for consistency) - Stack pancakes on a plate. - Drizzle cream cheese frosting between each layer. - Top the stack with more frosting. To make great pancakes, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. A few lumps are okay. Overmixing can lead to tough pancakes. Next, pay attention to your cooking temperature. Heat your skillet to medium. If it's too hot, the outside cooks too fast. If it's too low, the pancakes may not rise well. A non-stick skillet works best for even cooking. Achieving perfect creaminess in your frosting is key. Start with softened cream cheese and butter. Beat them well before adding sugar. This helps create a smooth mix. For sweetness, adjust the amount of powdered sugar. You can add more for a sweeter taste. If the frosting is too thick, add a little milk. This helps reach your desired consistency. You want it to drizzle nicely over the pancakes. {{image_2}} You can make your cinnamon roll pancake stack even more fun! Here are two easy ideas: - Adding chocolate chips: Stir in a handful of chocolate chips into the batter. They melt and create a gooey surprise in each bite. - Swapping for different extracts: Try using almond or maple extract instead of vanilla. This simple change adds a new flavor twist that can surprise your taste buds. Now, let’s talk about what to put on top of your pancakes! Here are some tasty ideas: - Topping ideas: Fresh berries, sliced bananas, or chopped nuts add color and crunch. You can also sprinkle some extra cinnamon for a nice touch. - Pairing with beverages: Serve your pancakes with a warm cup of coffee or tea. The warm drinks balance the sweetness of the pancakes. You can even try a glass of cold milk for a classic combo! To keep your cinnamon roll pancakes fresh, use an airtight container. This helps keep them moist. Place a piece of wax paper between layers if stacking. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. They can last in the freezer for up to two months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag. For the best taste, reheat pancakes in a skillet. Heat the skillet on low, and add a small amount of butter. Place the pancake in the skillet and warm it for about two minutes on each side. This method keeps the pancakes soft and tasty. You can also use a microwave if you're short on time. Place a pancake on a microwave-safe plate. Heat for 20-30 seconds, checking for warmth. Add a drizzle of cream cheese frosting once heated for extra flavor. Yes, you can make these pancakes ahead of time. Here are some tips: - Prepare the pancake batter and store it in the fridge for up to 24 hours. - Cook the pancakes when ready. This keeps them fresh. - You can also cook the pancakes and cool them. Store them in an airtight container. They will last for 2-3 days in the fridge. To make this recipe gluten-free, follow these ingredient tips: - Swap all-purpose flour for a gluten-free blend. Check that it is a 1:1 substitute. - Ensure your baking powder is gluten-free. Some brands may add gluten. - Also, check your vanilla extract. Most are gluten-free, but always confirm. Yes, freezing these pancakes is easy! Here’s how: - Let the pancakes cool completely. - Place parchment paper between each pancake to avoid sticking. - Store them in a freezer-safe bag or container. They will keep for up to 2 months. To reheat, simply pop them in the toaster or microwave until hot. Enjoy! You learned how to make delicious cinnamon roll pancakes. I outlined the needed ingredients, from dry to wet. Then, I walked you through simple steps to create the pancakes and frosting. Don't forget the tips for perfecting your pancakes and tasty variations. These pancakes are fun, easy, and perfect for any meal. Enjoy making them for friends or family. You’ll impress everyone with your cooking skills!$