Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the fluffy goodness of pancakes with the sweet, spicy flavors of cinnamon rolls, making it a delightful breakfast treat.
Ingredients
For the Pancake Batter
- 1.5 cups All-Purpose Flour
- 3.5 tsps Baking Powder
- 0.5 tsps Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Cinnamon Swirl
- 0.33 cups Brown Sugar
- 1.5 tsps Ground Cinnamon
- 4 tbsp Melted Butter (for swirl)
For the Glaze
- 2 oz Cream Cheese (softened)
- 0.5 cups Powdered Sugar
- 2 tbsp Milk (for glaze)
- 0.5 tsp Vanilla Extract (for glaze)
Instructions
Preparation
- Heat a nonstick skillet or griddle over medium-low heat.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Lightly grease the skillet with butter or oil, then pour about 1/4 cup of the batter for each pancake onto the hot surface.
Cooking
- Mix the melted butter with brown sugar and cinnamon, then pipe the cinnamon mixture into a swirl on top of each pancake.
- Cook for 2-3 minutes until bubbles form on the surface of the pancakes.
- Flip gently and cook for an additional 1-2 minutes or until golden brown.
- If needed, wipe the skillet between batches to ensure each pancake cooks evenly.
Glazing
- In a small bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth to create a glaze.
- Drizzle this over warm pancakes.
- Stack them high, drizzle generously, and serve while warm.
Notes
These pancakes can be served with crispy bacon or fresh fruit for a balanced breakfast. Try pairing with warm maple syrup or whipped cream, and top with nuts or more cinnamon sugar for added flavor.