Cinnamon Roll Pancakes
Delightful pancakes with a warm cinnamon swirl and creamy glaze, perfect for breakfast or brunch.
Ingredients
Cinnamon Filling
- 4 tablespoons melted unsalted butter Melt before measuring
- ⅓ cup packed light brown sugar Pack tightly into the measuring cup
- ½ tablespoon ground cinnamon
Glaze
- 4 tablespoons unsalted butter Softened
- 2 ounces cream cheese At room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg Lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
Cinnamon Filling
- In a small bowl, mix together the melted unsalted butter, light brown sugar, and ground cinnamon until well combined. Set it aside.
Glaze
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Pancakes
- In a large bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and canola oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
- Heat a non-stick skillet or griddle over medium heat.
- Pour about ¼ cup of pancake batter onto the skillet and swirl a spoonful of the cinnamon filling on top.
- Cook until bubbles form on the surface; then flip and cook until golden brown on the other side. Repeat for the remaining batter.
Notes
Serve warm with a drizzle of the cream cheese glaze. Enhance with extra cinnamon, whipped cream, or fresh fruit. Enjoy with maple syrup!