No flipping needed! These cinnamon swirl sheet pan pancakes are baked to perfection in the oven. You’ll love the swirls of cinnamon sugar and irresistible cream cheese glaze!
Preheat oven to 375ºF and spray a 9×13 sheet pan with nonstick cooking spray.
In a small microwave safe bowl, heat butter and cream cheese in 20 second intervals or until melted, stirring with a whisk or fork. Stir in powdered sugar and vanilla extract until smooth. Set aside.
Add melted butter to a mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick. Whisk in beaten egg, sugar, and vanilla extract until well combined.
On top of wet ingredients, add flour, baking powder, baking soda, and salt. Toss together gently before stirring all ingredients together until just combined.
Spread into prepared sheet pan in an even layer.
In a small bowl, combine cinnamon swirl ingredients. Pour into a piping bag or zip-top bag.
Snip end of piping bag or zip-top bag and drizzle on cinnamon mixture. Use a knife or a toothpick to create swirls.
Bake for 12 minutes or until set in the middle. Cut into squares and serve with cream cheese glaze.
Notes
Can make with regular milk, increase baking powder to 2 teaspoons, omit baking soda.
Leftover pancakes (without glaze) can be refrigerated for up to 5 days, or frozen for up to 2 months. If you’re freezing the pancakes, place them in an airtight container or freezer bag with parchment between the layers to keep them from sticking together. Store the glaze separately in the refrigerator; it will keep for up to 3 days. It may need to be warmed slightly to make it spreadable.
Reheat leftover pancakes in a 350ºF oven on a covered sheet pan for about 10 minutes, or until they’re warmed through. You can also heat them up in the microwave.