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Cinnamon Roll Pancakes

Indulge in the delightful fusion of cinnamon rolls and pancakes, topped with a creamy glaze for the perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
For the Cinnamon Swirl
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
For the Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. In a small bowl, mix together the brown sugar and cinnamon. In another bowl, combine the melted butter for the cinnamon swirl until well blended. Set both aside.
Make the Pancake Batter
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix just until combined.
Cook the Pancakes
  1. Preheat a non-stick skillet or frying pan over medium heat. Pour about 1/4 cup of pancake batter onto the skillet. Immediately drizzle a spoonful of the cinnamon mixture on top of the batter in a swirling pattern.
  2. Cook until bubbles form on the surface of the pancake, then flip it over and cook until golden brown. Repeat with the remaining batter and cinnamon swirl.
Make the Cream Cheese Glaze
  1. In a bowl, mix the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle this creamy goodness over your stacked pancakes.
Serve
  1. Serve warm, and enjoy the deliciousness of your Cinnamon Roll Pancakes!

Notes

Don’t overmix the batter, and feel free to experiment with toppings like whipped cream or fresh fruit. Store leftovers in the refrigerator for up to three days.