Description
A delightful twist on a classic breakfast treat, these Cinnamon Roll Sheet Pan Pancakes are warm, comforting, and easy to make, perfect for gatherings or family brunch.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup melted butter
- 2 tablespoons ground cinnamon
- PAM cooking spray
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 4 large eggs
- 2 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 4 oz whipped cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Spray an 18×13-inch rimmed baking sheet with PAM cooking spray.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until well mixed.
- In another bowl, beat together the eggs, buttermilk, melted butter, and vanilla extract until fully combined.
- Pour your wet ingredients into the dry ingredients and gently fold until just combined.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Mix together the melted butter, brown sugar, and cinnamon, and drizzle over the batter.
- Bake for 15-18 minutes or until edges turn golden and a toothpick comes out clean.
- Meanwhile, beat the cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle the cream cheese glaze over the warm pancakes, slice into squares, and serve.
Notes
Serve with fresh berries, sliced bananas, or a dollop of whipped cream for an elevated breakfast experience.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pancakes, breakfast, cinnamon rolls, sheet pan breakfast