Cinnamon Roll Pancakes

By CheeseDiva

Ingredients

• 1 1/2 cups all-purpose flour
• 1 Tablespoon baking powder
• 3 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 6 Tablespoons unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 1/2 Tablespoons ground cinnamon
• 1/4 cup unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2-3 Tablespoons milk

Details

Servings 8
Adapted from tiphero.com

Preparation

Step 1

Make the pancake batter: in a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the egg, milk, and vanilla, extract and mix until the batter is fully blended.

Make the cinnamon swirl filling: in a small bowl, combine the melted butter, brown sugar and cinnamon. Mix well. Transfer the mixture to a quart-sized resealable plastic bag and set it aside.

Make the cream cheese glaze: In a medium bowl, beat together the butter and cream cheese until the mixture is smooth and creamy. Add the powdered sugar and vanilla, and continue to beat until it’s fully mixed and no lumps remain. Add enough milk to thin the glaze to your desired consistency, and set it aside.

Preheat a large skillet or griddle to medium-low heat. Spray the preheated griddle with pan spray, and wipe away any excess. Pour ½ cup of the pancake batter onto the prepared griddle.

When the batter begins to bubble, the pancake is ready to be flipped. Flip the pancake and cook it for an additional 1-2 minutes, or until the bottom side is golden brown. Keep the pancakes warm in a low oven or on a plate covered with aluminum foil while preparing the remaining pancakes.

Drizzle the cream cheese glaze over the warm pancakes and serve.

Are you on Team Pancakes or Team Cinnamon Rolls? Don’t choose sides–make this your new favorite breakfast recipe!

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