Description
Delightful cinnamon roll pancakes with a warm cinnamon swirl and a rich cream cheese glaze, perfect for a cozy breakfast treat.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prep the cinnamon swirl: In a bowl, combine melted butter, brown sugar, and cinnamon until thoroughly combined. Transfer the mixture into a pastry bag or zip-top bag for easy piping.
- Make the cream cheese glaze: Beat together the butter and cream cheese until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and salt, mixing until well combined. Cover with plastic wrap and set aside or refrigerate if preparing ahead.
- Prepare the pancake batter: In a large bowl, combine flour, baking powder, sugar, and salt. Stir in melted butter, milk, and eggs until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of batter into the skillet. Snip the corner of the pastry or zip-top bag and pipe a cinnamon-sugar swirl onto the pancake surface.
- Finish cooking pancakes: Lower the heat to low and cover the pan with a lid to cook the pancake through without flipping, preventing the cinnamon sugar from burning. Cook for about 3 to 5 minutes until fully cooked.
- Repeat and serve: Continue the process with the remaining batter. Drizzle warmed cream cheese glaze over pancakes and serve immediately.
Notes
- Use room temperature ingredients for a smooth batter and glaze.
- Do not flip the pancakes after adding the cinnamon swirl to avoid burning the sugar.
- If making glaze in advance, refrigerate and bring to room temperature before serving.
- Can substitute whole milk with any milk alternative for dietary needs.
- Use a non-stick skillet to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
