These eggless cinnamon roll pancakes are what happens when your favorite breakfast pastry meets a stack of fluffy pancakes. You get that warm cinnamon swirl and a sweet cream cheese glaze, all in one bite.
The best part is that they are completely eggless, so anyone who avoids eggs or simply ran out can still enjoy them.
I make the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon, then piping it right onto the pancakes as they cook. That is how you get those pretty spirals.
The batter comes together fast with just a few pantry staples, and it stays soft and fluffy even without any eggs.
Serve them warm with the cream cheese glaze drizzled on top, and they really do taste like a fresh cinnamon roll in pancake form.
Why You’ll Love It
Classic Cinnamon Roll Flavor – Brown sugar, cinnamon, and buttery pancakes create warm bakery-style flavor in every bite.
Soft and Fluffy – Buttermilk and gentle mixing keep these pancakes tender, light, and wonderfully soft without eggs.
Creamy Cream Cheese Glaze – Tangy cream cheese glaze melts over warm pancakes, balancing the sweet cinnamon swirl beautifully.
Beautiful Cinnamon Swirls – Piped spirals cook into golden pancakes with a lovely cinnamon pattern that makes breakfast feel special.
Ingredient List
For the Cinnamon Swirl
- 4 tbsp Melted Butter
- 1/2 cup Brown Sugar
- 1 tbsp Ground Cinnamon
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cups Buttermilk
- 3 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Cream Cheese Glaze
- 4 oz Cream Cheese (softened)
- 3/4 cup Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla Extract
Directions
Step 1
Stir together the melted butter, brown sugar, and cinnamon for the swirl. Spoon the mixture into a zip-top bag and set aside for 10 minutes so it thickens enough to hold its shape.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3
Whisk the buttermilk, melted butter, and vanilla in a separate bowl. Pour into the dry ingredients and stir just until combined (small lumps are fine), then let the batter rest 5 minutes.
Step 4
Make the glaze by beating the cream cheese until smooth, then beating in the powdered sugar, milk, and vanilla until silky and pourable.
Step 5
Heat a griddle over medium-low heat and grease lightly. Pour 1/4 cup batter per pancake, and when bubbles form on the surface, snip a small corner off the bag and pipe a spiral of cinnamon mixture onto each pancake.
Step 6
Flip carefully and cook 1 to 2 minutes more until golden. Wipe the pan clean between batches since the sugar can melt onto it.
Step 7
Serve warm with the cream cheese glaze drizzled generously over the top, just like a fresh cinnamon roll in pancake form.
Tips
Thicken the Cinnamon Swirl
Let the melted butter cool slightly before mixing it with the brown sugar and cinnamon. If the mixture still looks runny after 10 minutes, chill the bag for a few more minutes so the swirl stays on top of the batter.
Snip only a very small corner from the bag. A small opening gives you better control and keeps the cinnamon mixture from spreading too quickly across the pancake.
Mix the Batter Gently
Stir the wet and dry ingredients just until no dry flour remains. A few small lumps are fine and will give the pancakes a softer texture.
Let the batter rest for 5 minutes before cooking. This gives the flour time to absorb the buttermilk and helps the pancakes cook up thicker.
Use Medium-Low Heat
Keep the griddle over medium-low heat because the brown sugar swirl can darken faster than the pancake cooks. Test one pancake first and lower the heat if the cinnamon mixture becomes dark before the edges set.
Grease the pan lightly instead of adding a large amount of butter. Too much butter can make the batter spread unevenly and cause the cinnamon sugar to slide.
Try These Next
- Eggless Cinnamon Bread Pudding
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Golden French Toast
- Eggless Super Moist Banana Bread
Questions You Might Have
How do I keep the cinnamon swirl from spreading too much?
Let the melted butter, brown sugar, and cinnamon mixture sit for about 10 minutes so it thickens before piping. If it still seems runny, wait a few more minutes until it has a soft, paste-like texture.
Pipe the swirl after bubbles begin forming on the pancake, rather than adding it to the raw batter. This helps the cinnamon mixture stay on top while the pancake cooks.
Eggless Cinnamon Roll Pancakes
Ingredients
Equipment
Method
- Stir together the melted butter, brown sugar, and cinnamon for the swirl. Spoon the mixture into a zip-top bag and set aside for 10 minutes so it thickens enough to hold its shape.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the buttermilk, melted butter, and vanilla in a separate bowl. Pour into the dry ingredients and stir just until combined (small lumps are fine), then let the batter rest 5 minutes.
- Make the glaze by beating the cream cheese until smooth, then beating in the powdered sugar, milk, and vanilla until silky and pourable.
- Heat a griddle over medium-low heat and grease lightly. Pour 1/4 cup batter per pancake, and when bubbles form on the surface, snip a small corner off the bag and pipe a spiral of cinnamon mixture onto each pancake.
- Flip carefully and cook 1 to 2 minutes more until golden. Wipe the pan clean between batches since the sugar can melt onto it.
- Serve warm with the cream cheese glaze drizzled generously over the top, just like a fresh cinnamon roll in pancake form.