Description
Delicious pancakes infused with cinnamon roll flavors, featuring a sweet cinnamon swirl and optional cream cheese glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- 2 tablespoons melted butter (for swirl)
- 2 ounces cream cheese (optional glaze)
- ½ cup powdered sugar (optional glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- In a mixing bowl, whisk together flour, baking powder, granulated sugar, and salt.
- In another bowl, combine milk, egg, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- In a small bowl, mix brown sugar, ground cinnamon, and melted butter to create the cinnamon swirl.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease the surface.
- Pour about ¼ cup of pancake batter onto the skillet for each pancake and immediately spiral the cinnamon mixture on top.
- Cook until bubbles appear and edges look set, about 2–3 minutes. Flip and cook until golden brown, about 1–2 minutes more.
- For the optional glaze, beat cream cheese until smooth, then mix in powdered sugar and milk to reach desired consistency.
- Serve pancakes warm with or without glaze.
Notes
Best eaten fresh but can be stored in an airtight container for 3–4 days in the fridge or up to 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 450
- Sugar: 27g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62.5g
- Fiber: 1.3g
- Protein: 10g
- Cholesterol: 30mg