Description
These Cinnamon Roll Pancakes are a delightful twist on classic pancakes, featuring a sweet cinnamon swirl and a creamy cream cheese glaze. Perfect for a special breakfast or brunch, they bring the comforting flavors of cinnamon rolls to your pancake stack.
Ingredients
Units
Scale
Cinnamon Filling:
- 4 tablespoons unsalted butter, melted
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
Cream Cheese Glaze:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Pancakes:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
Cinnamon Filling:
- In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Mix well.
- Transfer the mixture to a zip-top bag and set aside.
Cream Cheese Glaze:
- In a small saucepan over low heat, melt the butter.
- Remove from heat and whisk in the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Pancakes:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and oil. 3. 1 Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a skillet or griddle over medium-low heat. Spray with non-stick cooking spray.
- Pour about ½ cup of batter onto the hot skillet.
- Once bubbles start to form on the surface of the pancake, snip the corner of the zip-top bag containing the cinnamon filling. Create a swirl pattern in the center of the pancake, being careful not to get too close to the edge.
- Using a wide metal spatula, flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
- Wipe the skillet clean between batches and repeat with the remaining batter.
- Warm the cream cheese glaze if needed and drizzle over the cooked pancakes.
Notes
- Before using the cinnamon filling, re-stir it in the bag to ensure the butter is fully incorporated.
- For a fluffier pancake, let the batter rest for 5 minutes before cooking.
- If you prefer, you can use a boxed pancake mix instead of making the pancakes from scratch.
- Adjust the amount of cinnamon filling to your taste.
- For a richer glaze, use full-fat cream cheese.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg