Eggnog Cinnamon Roll Pancakes

By melissaf

Ingredients

• Ingredients:
• For the Eggnog Pancakes
• 1 1/4 cups all-purpose flour
• 4 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 large eggs
• 3 tablespoons butter, melted plus butter for the pan
• 1 teaspoon vanilla extract
• For the Cinnamon Swirl
• 3 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• For the Cream Cheese Icing
• 4 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon eggnog
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 3/4 cup powdered sugar

Details

Servings 1
Adapted from bakerbynature.com

Preparation

Step 1

Makes about 12 pancakes

In a large bowl mix the flour, sugar, baking powder, and salt.

In a small bowl whisk together the eggnog, eggs, 3 tablespoons of melted butter, and vanilla; add to flour mixture, whisking until smooth.

Melt 1 – 2 tablespoons of butter in a large skillet over medium heat. Ladle 1/4 cup of batter for each pancake into the hot pan. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Quickly swirl with cinnamon swirl mixture, then turn and cook on the other side for another 1 – 2 minutes. Repeat procedure with remaining batter, adding additional butter to the pan when needed.

In a medium bowl, beat cream cheese and butter at medium-high speed with an electric mixer until smooth. Add eggnog and vanilla. Gradually beat in confectioners sugar and cinnamon, beating until well combined. Drizzle over pancakes.