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Fluffy Gluten-Free Cinnamon Roll Swirl Pancakes with Cream Cheese Glaze

A tall stack of three golden gluten free cinnamon roll pancakes drizzled heavily with white cream cheese icing.
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Make comforting cinnamon roll flavor in a fluffy pancake format using a reliable gluten-free recipe. This guide shows you how to create the perfect swirl and a simple cream cheese topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose gluten-free flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups milk (dairy or non-dairy)
  • 1 large egg
  • 2 tablespoons melted unsalted butter, plus more for the griddle
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted unsalted butter
  • For the Cream Cheese Glaze:
  • 2 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, and 1 tablespoon of melted butter until crumbly. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, 2 tablespoons of melted butter, and vanilla extract.
  4. Combine: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  5. Heat Griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter.
  6. Cook Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Create the Swirl: Immediately sprinkle about 1 teaspoon of the cinnamon sugar mixture over the wet batter. Use a toothpick or the tip of a knife to gently swirl the mixture into the batter once or twice.
  8. Flip: Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Make the Glaze: While pancakes cook, prepare the glaze. In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla. Whisk until the glaze is smooth and drizzle-able. Add a tiny bit more milk if it is too thick.
  10. Serve: Stack the pancakes and drizzle generously with the cream cheese glaze.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients to help with structure.
  • For a dairy-free option, use non-dairy milk and substitute the butter with melted coconut oil, and use a dairy-free cream cheese alternative for the glaze.
  • You can make the cinnamon swirl mixture ahead of time and store it in an airtight container at room temperature.

Nutrition

Find it online: https://cookingbycarla.com/gluten-free-cinnamon-roll-pancakes/