White Chocolate Cinnabon Pancakes
Fluffy cinnamon-spiced pancakes layered with a buttery cinnamon swirl, topped with a luscious white chocolate sauce, and finished with cream cheese glaze. These pancakes combine the comfort of Cinnabon rolls with the indulgence of dessert-style pancakes, perfect for brunch or special mornings.
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Equipment
Ingredients
- 2 cups all-purpose flour sifted for lighter pancakes
- 2 tbsp granulated sugar
- 2 tsp baking powder for fluffiness
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon for pancake batter
- 1 1/2 cups buttermilk room temperature
- 2 large eggs lightly beaten
- 3 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips folded into batter
- 1/3 cup brown sugar for cinnamon swirl
- 2 tbsp ground cinnamon for cinnamon swirl
- 4 tbsp unsalted butter melted, for swirl
- 1/2 cup white chocolate chopped or chips, for sauce
- 1/4 cup heavy cream for sauce
- 2 oz cream cheese softened, for glaze
- 1/4 cup powdered sugar for glaze
- 2 tbsp milk to thin glaze
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture into a piping bag or squeeze bottle. Set aside at room temperature. If it becomes too thick while resting, rewarm slightly before use.
- Make the White Chocolate Sauce: In a small saucepan, gently heat the heavy cream over low heat until steaming (do not boil). Remove from heat and stir in chopped white chocolate until smooth and creamy. Keep warm on the lowest setting or rewarm gently before serving.
- Mix the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour wet ingredients into the dry ingredients and stir gently until just combined – the batter should be slightly lumpy. Fold in the white chocolate chips without overmixing.
- Preheat and Grease the Griddle: Heat a nonstick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles on contact.
- Cook the Pancakes: Pour 1/3 cup of batter onto the hot griddle. Immediately pipe a spiral of the cinnamon swirl onto the surface of the pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown. Wipe the pan between batches if swirl mixture leaks.
- Prepare the Cream Cheese Glaze: In a small bowl, whisk softened cream cheese, powdered sugar, and milk until smooth. Adjust consistency with extra milk if needed.
- Assemble and Serve: Stack warm pancakes on plates. Drizzle generously with white chocolate sauce, then finish with cream cheese glaze. Garnish with extra white chocolate chips or a dusting of cinnamon for a bakery-style finish. Serve immediately.
Notes
🔹️Batter Consistency: Do not overmix. A few lumps keep pancakes tender and fluffy. Overmixing can make them dense.
🔹️Cinnamon Swirl Tip: If the swirl mixture is too thin, it will spread across the pan instead of staying in a neat spiral. Let it cool slightly until thick but still pipeable.
🔹️Heat Control: Medium heat is best – too hot will burn the cinnamon sugar before the pancake cooks through.
🔹️White Chocolate Sauce: White chocolate scorches easily, so melt gently and stir constantly. If it seizes, add 1–2 tsp extra cream to bring it back.
🔹️Make Ahead: Pancakes can be cooked in advance and frozen. Reheat in a toaster or oven before serving. The sauce and glaze are best made fresh.
🔹️ Flavor Variations: Add a handful of chopped pecans to the batter, or top with caramel sauce for a sticky bun flavor. For extra indulgence, layer pancakes with cream cheese glaze between each stack like a Cinnabon cake.
Nutrition
Calories: 480kcalCarbohydrates: 65gProtein: 9gFat: 20gSaturated Fat: 11gCholesterol: 95mgSodium: 430mgPotassium: 220mgFiber: 2gSugar: 36gVitamin A: 15IUCalcium: 18mgIron: 12mg