Description
Soft, fluffy pancakes swirled with gooey cinnamon-sugar and topped with creamy, dreamy cream cheese glaze—everything you love about cinnamon rolls, reimagined as breakfast pancakes.
Ingredients
- Pancake Batter: 1 ½ cups all‑purpose flour; 2 tsp baking powder; ½ tsp salt; 1 ¼ cups milk (or buttermilk); 1 large egg; 2 Tbsp melted butter; 1 tsp vanilla extract :contentReference[oaicite:1]{index=1}
- Cinnamon Swirl: ⅓ cup melted butter; ¾ cup packed light brown sugar; 1 tbsp ground cinnamon :contentReference[oaicite:2]{index=2}
- Cream Cheese Glaze: 4 tbsp butter (softened or melted); 2 oz cream cheese, softened; ¾ cup powdered sugar; 1 tsp vanilla extract; optional splash of milk to thin :contentReference[oaicite:3]{index=3}
Instructions
- Whisk flour, baking powder, and salt. In a separate bowl, combine milk, egg, butter, and vanilla; stir into dry ingredients until just combined.
- Make the cinnamon swirl by mixing butter, brown sugar, and cinnamon until smooth; transfer to a piping or zip-top bag with a small snip.
- Heat a nonstick skillet over medium-low. Pour about ⅓ to ½ cup batter per pancake. Immediately swirl in cinnamon mixture.
- Cook until bubbles form and edges set (~2 min), then flip and cook 1–2 more minutes until golden. Wipe skillet between batches to prevent burning :contentReference[oaicite:4]{index=4}.
- Beat together glaze ingredients until smooth; thin with a dash of milk if needed.
- Stack pancakes, drizzle glaze generously, and serve warm.
Notes
- Let batter rest 5–10 minutes for extra fluffiness :contentReference[oaicite:5]{index=5}.
- Syrup isn’t needed—glaze makes it decadently sweet.
- Add a sprinkle of toasted pecans for crunch :contentReference[oaicite:6]{index=6}.
- Use buttermilk instead of milk for tang and lift, or adapt as your kitchen provides :contentReference[oaicite:7]{index=7}.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes with glaze
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
