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A tall stack of fluffy cinnamon pancakes with a generous cream cheese glaze dripping down the sides, served on a white speckled plate with a fork and extra glaze on the side. A large wedge is cut out, showing the soft, airy texture inside.
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Cinnamon Pancakes with Cream Cheese Glaze

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 15 pancakes
Author: Aleksandra

Ingredients

for the pancakes:

  • 1 ¾ cups + 2 tablespoons (455g) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) flour spooned and leveled, not scooped
  • 2 tablespoons sugar
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons (42g) melted butter

for the cream cheese glaze:

  • 3 ½ tablespoons powdered sugar
  • 4 tablespoons milk
  • ½ teaspoon vanilla extract
  • pinch of cinnamon
  • 4 ounces (115g) cream cheese

additionally:

Instructions

  • Make the cream cheese glaze: In a medium bowl, whisk together powdered sugar and milk. Add vanilla, cinnamon, and cream cheese. Whisk vigorously until smooth. Adjust the consistency to your liking by adding more cream cheese, sugar, or milk. Set aside.
    3 ½ tablespoons powdered sugar, 4 tablespoons milk, ½ teaspoon vanilla extract, pinch of cinnamon, 4 ounces (115g) cream cheese
  • Make the pancake batter: In a large mixing bowl, whisk together buttermilk, eggs, and vanilla.
    1 ¾ cups + 2 tablespoons (455g) buttermilk, 2 large eggs, 1 teaspoon vanilla extract
  • In a medium bowl, combine sugar, flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the buttermilk mixture and whisk until just combined (don’t overmix).
    2 cups (250g) flour, 2 tablespoons sugar, 4 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, 1/8 teaspoon salt
  • Whisk in the melted and slightly cooled butter. Don’t overmix the batter—small lumps are fine.
    3 tablespoons (42g) melted butter
  • Cook the pancakes: Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat based on your stovetop, as it can vary in power).
  • Scoop about 1/4 cup of batter per pancake, allowing space for spreading. When you see bubbles on top of the pancakes, the edges look set, and the bottom is lightly browned, flip them over. These pancakes come out quite puffy, so sometimes I like to loosely place a lid on top of the pan (it doesn’t have to fit perfectly) to help them cook faster on the inside. Cook until fully cooked through and lightly browned. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between each batch.
  • Serve with cream cheese glaze.
  • Enjoy!

Notes

  • How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
  • Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!

Nutrition

Calories: 578kcal