Cinnamon Roll Pancakes
Serves 2 | with Crispy Bacon- Wheat
- Milk
- Egg
Two of the most delicious breakfast items combine to form the ultimate brunch! These cinnamon roll pancakes are complete with a tangy cream cheese glaze and paired with a side of crispy bacon for an indulgent start to your weekend.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat)
2 tsp
Ground Cinnamon
237 mL
Milk
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
3 tsp
Baking Powder
1 cup
Brown Sugar
½ cup
Icing Sugar
2 unit(s)
Cream Cheese
(Contains: Milk)
100 g
Bacon Strips
1 unit(s)
Clementine
Not included in your delivery
¼ tsp
Salt*
6 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**Transfer to a paper towel-lined plate.Whisk together flour, 1 tbsp brown sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg, milk and 2 tbsp water, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking batter!)
Melt 3 tbsp butter in the microwave or a small pot. Combine melted butter, 1/2 cup brown sugar and 1 1/2 tsp cinnamon in a medium bowl, using a spatula, until a thick paste forms.Transfer cinnamon sugar mixture to a ziplock bag, then seal tightly. Zest, then juice lemon. Combine cream cheese, icing sugar, lemon zest, 1 1/2 tbsp lemon juice and 1 tbsp water in another medium bowl, then whisk to combine. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Carefully cut a small opening in one corner of the bag cinnamon sugar bag. Hold the opened end of the bag over pancake and gently squeeze the bag. Pipe cinnamon sugar in a swirl pattern across pancake, leaving enough space around edges that filling doesn't touch the pan. (NOTE: The swirls will be messy!) Cook on one side until mostly cooked through, 3-4 min.
When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Carefully wipe the pan clean with paper towels.Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Divide pancakes and bacon between plates, then drizzle cream cheese glaze over pancakes.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Delicious cinnamon roll-inspired pancakes with a tangy cream cheese glaze, though some found the lemon flavor overpowering.
- Ease of prep: Many found the recipe challenging, with the cinnamon sugar swirl being particularly tricky to execute properly.
- Suggestions: Consider mixing the cinnamon sugar into the batter for easier cooking and more consistent flavor distribution.
- Leftovers: The recipe was surprisingly filling for most, though some wished for extra bacon.
