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Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes combine the best of both worlds: fluffy pancakes with cinnamon swirls and a delicious cream cheese glaze. This fun twist on a classic breakfast dish will leave you craving more every morning.

Ingredients

1 ¼ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (may need to add a little more if batter is too thick)

1 tablespoon vegetable oil

1 large egg, beaten

OR pancake batter from a mix (e.g. Bisquick)

1/3 cup butter, melted (for cinnamon filling)

3/4 cup packed light brown sugar

1 tablespoon ground cinnamon

4 tablespoons butter (for glaze)

2 ounces cream cheese

1 1/4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

  1. Prepare Cinnamon Filling: In a medium bowl, mix together the melted butter, brown sugar, and cinnamon. Scoop the mixture into a small zippered bag and set aside. Let it rest for 10-15 minutes to thicken slightly.
  2. Prepare Pancake Batter: In another medium bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, whisking just until the batter is moistened. (A few small lumps are okay.) If using a boxed pancake mix, prepare according to the package directions.
  3. Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in the powdered sugar and vanilla extract. Set aside.
  4. Cook the Pancakes: Heat a large skillet or griddle over low heat and spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet. Snip the corner of the cinnamon filling bag and squeeze a spiral of the filling onto the top of the pancake.
  5. Flip the Pancakes: Once bubbles begin to appear on the surface of the pancake, carefully flip it with a spatula and cook until lightly browned on the underside, about 1-2 minutes. Transfer the pancakes to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  6. Serve: Spoon the warmed cream cheese glaze over each pancake. Serve immediately and enjoy!

Notes

  • For a vegan version, replace the milk with a plant-based alternative (e.g., almond or oat milk), and use non-dairy butter and cream cheese for the glaze.
  • For a healthier version, use whole wheat or gluten-free flour and swap the brown sugar for coconut sugar or maple syrup.
  • Store leftover pancakes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
  • Can be made ahead of time and frozen for up to 1-2 months. Reheat in a toaster or microwave.
  • Adding fresh berries, sliced bananas, or apples can enhance the flavor of these pancakes.

Nutrition

Find it online: https://recipesbyjanet.com/cinnamon-roll-pancakes/