Name: Cinnamon Roll Pancakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cups milk; 2 tbsp vegetable oil or melted butter; 1 large egg; (Optional) Pancake mix as substitute; 1/3 cup melted butter; 1/2 cup packed light brown sugar; 1 tbsp ground cinnamon; 2 tbsp butter; 2 oz cream cheese; 3/4 cup powdered sugar; 1/2 tsp vanilla extract

Ingredients

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups milk

2 tbsp vegetable oil or melted butter

1 large egg

(Optional) Pancake mix as substitute

Cinnamon Filling:

1/3 cup melted butter

1/2 cup packed light brown sugar

1 tbsp ground cinnamon

Cream Cheese Glaze:

2 tbsp butter

2 oz cream cheese

3/4 cup powdered sugar

1/2 tsp vanilla extract

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Instructions

Make the cinnamon filling: In a bowl, combine melted butter, brown sugar, and cinnamon. Transfer to a plastic bag and let rest for 10 minutes until thickened.
Prepare pancake batter: In one bowl, whisk flour, baking powder, and salt. In another, mix milk, oil or melted butter, and egg. Combine wet and dry ingredients, stirring until just moistened. Small lumps are fine.
Make the cream cheese glaze: In a saucepan or microwave-safe bowl, melt butter and cream cheese. Whisk until smooth. Stir in powdered sugar and vanilla. Set aside.
Heat a griddle or skillet over medium-low heat and grease it lightly. Pour 1/2 cup of batter onto the skillet for each pancake. Snip the corner of the cinnamon filling bag and swirl over the top of each pancake.
When bubbles form and the edges look set, flip pancakes and cook for another 1–2 minutes. Transfer to a warm oven or plate.
Stack pancakes on a plate, pour warm cream cheese glaze over the top, and serve immediately.

Notes

You can use pancake mix instead of homemade batter for convenience.
Let cinnamon filling rest before using to prevent it from being too runny.
Cook on medium-low heat to avoid burning the sugar swirl.
Store leftovers in the fridge for up to a week or freeze up to 2 months.
To reheat, microwave for 20–30 seconds or warm in a 300°F oven.

Author: Julia
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 pancakes
Calories: 390
Sugar: 20g
Sodium: 380mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg