Description
Enjoy these fluffy pancakes swirled with cinnamon sugar and topped with a sweet cream cheese glaze. They taste like cinnamon rolls in pancake form!
Ingredients
- For the Pancake Batter:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- ⅓ cup butter, melted
- ¾ cup packed light brown sugar
- 1 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 4 tbsp butter
- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cinnamon Swirl: Mix melted butter, brown sugar, and cinnamon until combined. Place in a small zip-top or piping bag.
- Prepare the Cream Cheese Glaze: Melt butter and cream cheese in a microwave-safe bowl. Whisk until smooth. Whisk in powdered sugar and vanilla extract.
- Make the Pancake Batter: Whisk flour, baking powder, and salt in a large bowl. Combine milk, egg, melted butter, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir until just combined. Some lumps are okay.
- Cook the Pancakes: Heat a lightly oiled skillet or griddle over medium-low heat. Pour ⅓ to ½ cup of batter onto the skillet for each pancake.
- Pipe the cinnamon mixture in a spiral pattern onto the pancake once bubbles form.
- Cook until more bubbles pop and edges look set, about 1-2 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Wipe the pan clean between batches.
- Serve warm pancakes drizzled with cream cheese glaze.
Notes
- For easier piping, ensure the cinnamon mixture is smooth.
- Adjust glaze consistency by adding more powdered sugar for a thicker glaze or a splash of milk for a thinner glaze.
- Wipe the pan clean between batches to prevent sugar from burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American