Cinnamon rolls, but make them pancakes. 😂 These soft, fluffy sheet pan pancakes are swirled with cinnamon sugar and finished with cream cheese icing. The best part? No standing over the stove flipping pancakes one at a time.
Ingredients:
Pancake Batter:
3 cups all-purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
¾ teaspoon salt
2 ½ cups water
3 large eggs
1/3 cup vegetable oil
1 ½ teaspoons vanilla extract (optional)
Cinnamon Swirl:
4 tablespoons melted butter
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour (optional, helps swirls stay defined)
Cream Cheese Icing:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1–2 tablespoons milk or water
1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F. Grease or line a sheet pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the water, eggs, oil, and vanilla. Stir until just combined—do not overmix.
4. Pour the batter into the prepared pan and spread it out evenly.
5. In a small bowl, mix the cinnamon swirl ingredients until smooth.
6. Drizzle the cinnamon mixture over the batter in swirls or zigzags. Use a knife or toothpick to marble the swirl into the batter.
7. Bake for 12–16 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. While baking, prepare the icing by beating together the cream cheese and butter until smooth. Mix in the powdered sugar and vanilla, then slowly add milk until it reaches a drizzle consistency.
9. Let the pancakes cool slightly. Drizzle with cream cheese icing, slice into squares, and serve!
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