Bobby Flay’s Cinnamon Bun Pancakes 🥞

Get ready to elevate your brunch game with Bobby Flay’s indulgent Cinnamon Bun Pancakes! This delightful recipe combines the comforting flavors of cinnamon rolls with fluffy pancakes, topped with a luxurious maple cream cheese glaze and crunchy toasted pecans. Perfect for a special occasion or a cozy weekend breakfast, these pancakes are sure to impress your family and friends.

The Perfect Blend of Flavors

Bobby Flay takes the classic pancake and transforms it into a brunch masterpiece. Imagine fluffy pancakes swirled with a rich, buttery cinnamon filling that resembles the beloved cinnamon bun. Each bite is a blissful experience, melding the warm spices with a hint of sweetness from the maple glaze.

Ingredients You’ll Need

Maple Cream Cheese Glaze:

• 3 ounces cream cheese, softened
• 1/4 cup grade B maple syrup

Cinnamon Swirl Filling:

• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup dark muscovado sugar
• 2 teaspoons ground cinnamon
• 1/4 cup heavy cream

Cinnamon Bun Pancakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 3 tablespoons unsalted butter, melted (plus extra for greasing the pan)
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup coarsely chopped toasted pecans

Instructions

1. Prepare the Oven: Preheat your oven to 200°F (93°C). Set a baking rack on a baking sheet and place it in the oven to keep the pancakes warm.

2. Make the Maple Cream Cheese Glaze: In a bowl, combine softened cream cheese and warm maple syrup heated in a small saucepan over low heat. Whisk until smooth and set aside to keep warm.

3. Create the Cinnamon Swirl Filling: Melt the butter in a small saucepan until it turns a light golden brown. Stir in muscovado sugar and cinnamon. Don’t worry if the sugar clumps at first; keep whisking! Add 1/4 cup of water and bring the mixture to a simmer. Continue to whisk until smooth and simmer for about 2 minutes. Mix in cream and simmer for another 2 minutes, then transfer to a small bowl to cool slightly. Once cooled, pipe the mixture into a pastry bag.

4. Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry and mix until just combined.

5. Cook the Pancakes: Heat a large nonstick pan or cast-iron griddle over medium heat and brush with melted butter. Pour about 1/4 cup of pancake batter onto the pan, spreading to form a 4-inch circle. Repeat for more pancakes, ensuring you leave space in between.

6. Add the Cinnamon Swirl: When bubbles form on the surface of the pancakes, get ready to create the swirl! Squeeze the cinnamon filling in a swirl pattern starting from the center.

7. Flip: Cook until the edges are set and the bottoms are golden brown, about 2 minutes. Flip and cook for an additional minute until both sides are nicely browned. Transfer cooked pancakes to the oven to keep warm while you finish the batch.

8. Serve: Stack three pancakes per plate, drizzle generously with the maple cream cheese glaze, and sprinkle with toasted pecans for that extra crunch.

Enjoy!

The result is a delightful brunch treat that’s visually stunning and deliciously satisfying. These Cinnamon Bun Pancakes will quickly become a favorite, leaving you and your loved ones asking for seconds! So grab your ingredients and get ready to whip up this delightful dish that truly combines the best of both worlds: pancakes and cinnamon buns!

Watch the video by Food Network

Video “Bobby Flay's Cinnamon Bun Pancakes 🥞 Brunch @ Bobby's | Food Network” was uploaded on 10/07/2026 to Youtube Channel Food Network