Description
Indulge in fluffy, delightful cinnamon roll pancakes drizzled with a creamy glaze, perfect for a weekend breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted (for cinnamon swirl)
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk (for cream cheese glaze)
- 1/2 teaspoon vanilla extract (for cream cheese glaze)
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Allow to rest.
- In a small bowl, mix melted butter, brown sugar, and cinnamon for the cinnamon swirl. Transfer to a piping bag.
- Beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla to create the glaze.
- Heat a skillet over medium heat and lightly grease it.
- Pour 1/4 cup batter on the skillet, pipe the cinnamon swirl onto each pancake, and cook until bubbles form.
- Flip and cook until golden brown.
- Repeat with the remaining batter and serve warm topped with cream cheese glaze.
Notes
- Keep the heat moderate to prevent burning the cinnamon swirl.
- You can substitute whole wheat flour for a healthier option.
- These pancakes are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg