Save to Pinterest A decadent breakfast casserole combining fluffy pancakes, a rich cinnamon swirl, and a sweet cream cheese glaze—perfect for brunch or special occasions.
This casserole quickly became a family favorite that we enjoy especially on weekend mornings when we have extra time for a special breakfast.
Ingredients
- Pancake Batter: 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 large eggs, 1 3/4 cups buttermilk, 1/4 cup unsalted butter melted, 1 teaspoon vanilla extract
- Cinnamon Swirl: 1/3 cup unsalted butter melted, 1/2 cup light brown sugar packed, 1 tablespoon ground cinnamon
- Cream Cheese Glaze: 4 oz (115 g) cream cheese softened, 1/2 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Pour wet ingredients into dry and mix until just combined (do not overmix).
- Step 4:
- Pour pancake batter evenly into the prepared baking dish.
- Step 5:
- In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl. Using a spoon, drizzle and swirl the cinnamon mixture over the pancake batter.
- Step 6:
- Bake for 28–32 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Step 7:
- While baking, make the glaze: Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla. Mix until creamy and pourable.
- Step 8:
- Remove the bake from the oven. Let cool for 5–10 minutes, then drizzle with cream cheese glaze. Serve warm.
Save to Pinterest This recipe always brings everyone together in the kitchen and around the table for a warm comforting breakfast.
Notes
Serve with fresh berries for a fruity touch. Leftovers can be refrigerated and reheated.
Required Tools
Mixing bowls, Whisk, 9x13-inch baking dish, Small saucepan (optional for melting butter), Electric mixer or hand mixer (for glaze)
Allergen Information
Contains Wheat (gluten), Eggs, Milk, Dairy (cream cheese, butter). Check all ingredient labels for cross-contamination if serving to those with food allergies.
Save to Pinterest This cinnamon roll pancake bake combines classic flavors into an easy dish perfect for making ahead and sharing.
Common Recipe Questions
- → Can I use whole wheat flour instead of all-purpose?
Yes, substituting whole wheat flour adds a nuttier flavor and boosts fiber, but may slightly alter texture.
- → How do I know when it’s fully baked?
Insert a toothpick in the center; it should come out clean once the bake is done, usually after 28–32 minutes.
- → Can I prepare the glaze ahead of time?
The cream cheese glaze can be made in advance and refrigerated; bring to room temperature before drizzling.
- → What’s the best way to store leftovers?
Cover leftovers and refrigerate for up to 3 days. Reheat gently to preserve moisture and flavor.
- → Can nuts be added to the cinnamon swirl?
Yes, chopped pecans or walnuts can be mixed into the cinnamon swirl for added texture and flavor.