Cinnamon Roll Pancake Stack for a Cozy Morning Breakfast

There’s something magical about the aroma of cinnamon and brown sugar filling your kitchen in the morning, isn’t there? It’s that cozy, weekend feeling that makes everyone come running to the table. But who has time to wait for yeast dough to rise? That’s the beauty of this Cinnamon Roll Pancake Stack. It perfectly captures the warm, gooey, spiced essence of a classic cinnamon roll but in a fraction of the time. It’s the ultimate solution for your morning breakfast ideas that still feels like a special treat.

Top Reasons To Make It

• Weekend Vibes on a Weekday: It feels indulgent but comes together quickly enough for a busy morning.
• Family Favorite: It’s practically guaranteed to get a happy cheer from kids and adults alike.
• Simple Ingredients: You likely have most of what you need in your pantry right now.
• Versatile: Perfect for a small family breakfast or a larger breakfast buffet when you have guests.

Ingredients

• 1 ½ cups all-purpose flour: The sturdy base for our fluffy pancakes.
• 2 tsp baking powder: Gives the pancakes their signature lift.
• ½ tsp salt: Balances all the sweet flavors.
• 1 cup milk (dairy or unsweetened plant-based): Creates a tender, moist batter.
• 1 large egg: Binds everything together for the perfect structure.
• 2 tbsp melted butter or neutral oil: Adds richness and keeps them from sticking.
• 2 tbsp brown sugar: For a hint of caramel-like sweetness in the batter.
• For the Cinnamon Swirl: 4 tbsp softened butter, ¼ cup brown sugar, and 1 ½ tsp ground cinnamon. This is the gooey, spiced heart of the dish.
• For the Glaze: ½ cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla extract. The sweet, creamy finishing touch.

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and the 2 tablespoons of brown sugar.
2. In another bowl, beat the egg, then whisk in the 1 cup of milk and the melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine; overmixing makes pancakes tough.
4. In a small bowl, mix the softened butter, ¼ cup brown sugar, and cinnamon until it forms a smooth, spreadable paste.
5. Scoop this paste into a small zip-top bag and snip a tiny corner off to create a makeshift piping bag.
6. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
7. Pour about ¼ cup of batter onto the skillet for each pancake. Immediately pipe the cinnamon swirl mixture in a spiral on top of the wet batter.
8. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This is when you’ll flip.
9. Carefully flip and cook for another 1-2 minutes until the other side is golden brown and the cinnamon swirl is caramelized.
10. Repeat with the remaining batter. While pancakes cook, whisk together the powdered sugar, 2 tbsp milk, and vanilla for the glaze.
11. Stack those gorgeous pancakes high and drizzle generously with the vanilla glaze. Serve immediately!

Serving Ideas & Pairings

This Cinnamon Roll Pancake Stack is a star all on its own, but it also plays well with others. For a truly epic breakfast buffet, pair it with some savory breakfast items to balance the sweet. Think crispy turkey bacon, scrambled eggs, or some simple breakfast potatoes. A fresh fruit salad or some berries on the side add a lovely, light contrast. And of course, a hot cup of coffee or a cold glass of milk is the non-negotiable perfect partner.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend.
• Dairy-Free: Use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).
• Added Protein: Stir a scoop of vanilla protein powder into the batter and add a splash more milk to thin it out.
• Apple Cinnamon: Fold ½ cup of finely diced apple into the batter for little bursts of fruit.

Storage & Reheating

Let any leftover pancakes cool completely. Store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months (place parchment paper between them so they don’t stick together). The best way to reheat is in the toaster or a 350°F oven for about 10 minutes. It brings back that crispy edge beautifully. The microwave works in a pinch, but they can get a bit soft.

Pro Tips For Perfect Pancakes

• Don’t overmix the batter. Lumpy is good!
• Let your skillet get properly hot before adding the batter. A drop of water should sizzle and dance on the surface.
• Wait for those bubbles to appear on the surface before you flip. Patience pays off.
• Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.
• If your cinnamon swirl mixture is too thick to pipe, pop the bag in your hands for a minute to warm it up.
• For a truly decadent treat, use the cream cheese glaze from my actual cinnamon roll recipe. Seriously good.

Frequently Asked Questions

• Can I make the batter ahead of time? Honestly, I don’t recommend it. The baking powder starts working right away, and you’ll end up with flat pancakes. The dry and wet mixes can be prepped separately the night before, though—just combine them in the morning.
• Is this considered a healthy breakfast recipe? It’s a celebration breakfast! While it has wholesome ingredients, it’s a treat. For healthier food ideas, try the protein or apple variations and go easy on the glaze.
• My swirl sank to the bottom! What happened? You might have piped it on too late. Get it onto the batter while it’s still very wet on the griddle so it has something to bind to.
• Can I make these without the swirl? Absolutely. You’ll just have wonderfully spiced cinnamon pancakes—still a fantastic quick breakfast idea.

And there you have it. A stack of warm, comforting, downright delicious pancakes that brings all the joy of a cinnamon roll to your breakfast table without the fuss. I hope this Cinnamon Roll Pancake Stack becomes a new favorite in your home, filling your mornings with that special, heartwarming feeling.