If you love cinnamon rolls but don’t love waiting for dough to rise (or standing over a stove flipping pancakes), these one-pan cinnamon roll pancakes are the answer. This recipe delivers the best texture and flavor when made in a skillet, giving you pillowy pancakes with a rich, molten cinnamon swirl — all in a single pan.

While a baked option exists, the skillet method is what truly makes this recipe shine. Below, I’ll show you exactly why — and how to make it perfectly every time.

Why the Skillet Method Is the Best

This recipe was designed for the skillet, and here’s why it outperforms the oven:

True pancake texture — soft, fluffy, and tender
Gooey cinnamon swirl that stays molten instead of fully baking through
Better moisture retention than oven baking
Golden bottom with a soft top, not dry or cakey
Faster cooking time with more control

If you’re after that “cinnamon roll meets pancake” experience, skillet is non-negotiable.

Ingredients You’ll Need

Pancake Batter

1 1/2 cups all-purpose flour
1/4 cup Vitauthority Whey Protein (optional for protein boost)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk or buttermilk
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract

Cinnamon Swirl

¼ cup brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Vanilla Glaze

¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

How to Make One-Pan Cinnamon Roll Pancakes (Skillet)

In a bowl, whisk together flour, sugar, baking powder, and salt.
Add milk, egg, melted butter, and vanilla. Mix just until combined — do not overmix.
Lightly grease a large non-stick skillet and place over low-medium heat.
Pour all the batter into the skillet and gently spread into an even layer.
In a small bowl, mix brown sugar, butter, and cinnamon. Spoon over the batter.
Use a knife or skewer to gently swirl the cinnamon mixture through the batter.
Cover the skillet and cook for 8–10 minutes, until the top is set and the bottom is golden.
Remove from heat and drizzle with vanilla glaze while warm.
Slice and serve immediately.

Pro Tips for Perfect Cinnamon Roll Pancakes

Low heat is key. High heat will burn the swirl before the center cooks.
Cover the pan. Trapped steam keeps the pancakes fluffy.
Do not overmix the batter. Lumps are good — overmixing makes it dense.
Glaze while warm so it melts into the cinnamon swirls.

Troubleshooting One-Pan Cinnamon Roll Pancakes

This pancake is thick and cooked all in one pan. Use this guide to fix common issues without starting over.

Problem	What’s happening	How to fix it now	How to prevent it
Center is raw or looks like batter	The pancake is thick and the cinnamon swirl insulates the center.	Finish uncovered in a 350°F oven for 4–6 minutes, or cook on low heat, covered.	Cook on low-medium heat and keep the skillet covered.
Top is wet but bottom is browning	Bottom heat is cooking faster than the top.	Lower heat and cover. If needed, finish uncovered in the oven.	Start on lower heat and avoid rushing the cook.
Bottom is burning before the middle cooks	Heat is too high for a thick pancake.	Move pan half off the burner or finish in the oven.	Always use low-medium heat.
Pancake is dense or gummy	Batter was overmixed.	Serve warm with glaze; texture won’t fully recover.	Mix just until combined — lumps are okay.
Cinnamon swirl tastes bitter or burnt	Sugar cooked too fast.	Lower heat immediately and pull earlier.	Keep heat low and swirl gently.
Pancake sticks to the pan	Not enough grease or it wasn’t set yet.	Let it cook 1 more minute before lifting.	Lightly grease the skillet before adding batter.

Done test: Top looks matte (not shiny), center gently springs back, and no wet batter remains.

Can These Cinnamon Roll Pancakes Be Baked?

Yes — but baking produces a different result.

Baked Version (Alternative Method)

Texture is more cake-like, less pancake-soft
Cinnamon swirl fully bakes through (less gooey)
Best for feeding a crowd or hands-off brunch

How to bake:

Oven: 350°F (175°C)
Pan: Greased 9-inch oven-safe skillet or baking dish
Bake time: 18–22 minutes, until just set
Tent loosely with foil if browning too quickly
Glaze after baking while warm

Bottom line:
✔ Skillet = best flavor + texture
✔ Baked = convenience option

Storage & Reheating

Store leftovers covered in the refrigerator for up to 3 days
Reheat gently in the microwave or oven until just warm
Add fresh glaze after reheating for best results

Recipe Variations

Protein Boost Option
To add protein, replace ¼ cup of the flour with Vitauthority Whey Protein and add 2 extra tablespoons of milk or buttermilk. This keeps the pancakes soft and fluffy without drying them out.
Apple cinnamon: Add thin apple slices before cooking
Cream cheese glaze: Swap vanilla glaze for cream cheese + powdered sugar + milk
Holiday version: Add a pinch of nutmeg or cardamom to the swirl

Why This Recipe Works

This one-pan cinnamon roll pancake recipe delivers maximum payoff with minimal effort. You get the comfort of cinnamon rolls, the fluffiness of pancakes, and the ease of one pan — no yeast, no flipping, no mess.

One-Pan Cinnamon Roll Pancakes (Best Skillet Method)

Why the Skillet Method Is the Best