Cinnamon Roll Pancakes
Serves 1215 mins prep20 mins cook
Make breakfast an experience with Cinnamon Roll Pancakes! A twist on the brunch classic, these homemade pancakes feature cinnamon-sugar swirls and are topped with a cream cheese glaze. Perfect for weekends, holidays or even breakfast for dinner.
0 servings
What you need
tbsp salted butter, melted and cooled slightly
cup brown sugar
tbsp ground cinnamon
oz cream cheese, softened
cup powdered sugar
cup whole milk
tsp vanilla extract
tbsp granulated sugar
tsp baking powder
tsp baking soda
tsp kosher salt
tbsp oil, like vegetable, avocado or canola oil
Instructions
Make the Cinnamon Sugar Swirl 1 Combine the melted butter, brown sugar and cinnamon in a bowl. 2 Stir until mixed well. 3 Transfer to a plastic bag or a piping bag, and set aside. (This will help us swirl the mixture into the pancakes without a lot of messiness. We’ll snip the bag when it’s time.) 4 Let this sit for 20-30 minutes. Make the Cream Cheese Glaze 6 Combine the softened cream cheese, powdered sugar, milk and vanilla extract in the base of your food processor or a blender. 7 Blend until smooth. 8 Set aside until it’s time to serve your pancakes. You can also make this ahead of time, so you can store it in a food-safe container in the refrigerator. Make the Pancakes 10 Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside. 11 Measure the milk, eggs, vanilla extract and oil into a smaller bowl. Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated. 12 Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK. 13 Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray. 14 Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup. 15 Snip a small corner off the piping/plastic bag, and swirl the cinnamon-sugar mixture on top of the pancakes. Cover with another small scoop of pancake batter. Doing this step will ensure the cinnamon-sugar mixture stays inside your pancake. 16 When several bubbles have formed on the surface, flip the pancakes, and cook through. 17 Wipe down the skillet between pancakes with a wet towel or cloth, and rebutter it each time. Why? This will ensure they don’t stick or become a mess. 18 Repeat until all of the pancakes have been made. 19 Stack the pancakes onto plates and serve with the cream cheese glaze.View original recipe
