Description
Cinnamon Roll Pancakes combine the fluffy goodness of pancakes with the gooey, spiced swirl of a cinnamon roll and a sweet cream cheese glaze. They’re the ultimate indulgent breakfast or brunch treat.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Baking Powder: 3 1/2 tsp
- Salt: 1/2 tsp
- Milk: 1 1/4 cups
- Egg: 1 large
- Melted Butter: 3 tbsp
- Vanilla Extract: 1 tsp
- Brown Sugar: 1/3 cup
- Ground Cinnamon: 1 1/2 tsp
- Melted Butter (for swirl): 4 tbsp
- Cream Cheese: 2 oz (softened)
- Powdered Sugar: 1/2 cup
- Milk (for glaze): 2 tbsp
- Vanilla Extract (for glaze): 1/2 tsp
Instructions
- Preheat Your Equipment: Heat a nonstick skillet or griddle over medium-low heat.
- Combine Ingredients: Whisk together flour, baking powder, and salt. In a separate bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and mix until just combined.
- Prepare Your Cooking Vessel: Lightly grease skillet with butter or oil. Pour 1/4 cup of batter for each pancake onto the hot surface.
- Assemble the Dish: Pipe the cinnamon mixture in a swirl on top of each pancake.
- Cook to Perfection: Cook 2–3 minutes until bubbles form on surface. Flip gently and cook 1–2 minutes more. Wipe skillet between batches if needed.
- Finishing Touches: Mix softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over warm pancakes.
- Serve and Enjoy: Stack them high, drizzle generously, and serve while warm.
Notes
- Use room temperature ingredients for best results.
- Wipe the skillet between batches to avoid burning the cinnamon swirl.
- Use a piping bag or zip-top bag for precise swirl control.
- Serve immediately for optimal texture and warmth.