Description
Delight in these Cinnamon Roll Pancakes, a perfect fusion of fluffy pancakes swirled with a cinnamon-sugar filling and topped with a creamy vanilla cream cheese glaze. This easy-to-make breakfast treat combines the comforting flavors of classic cinnamon rolls with the quick preparation of pancakes, making it an indulgent yet approachable dish for any morning.
Ingredients
Scale
Pancake Batter
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (may need a little more if batter is too thick)
- 1 Tablespoon vegetable oil
- 1 large egg (beaten)
- OR use pancake batter from a mix (such as Bisquick)
Cinnamon Filling
- â…“ cup butter (melted)
- ¾ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Glaze
- 4 Tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Filling: In a medium bowl, thoroughly mix the melted butter, light brown sugar, and ground cinnamon until well combined. Transfer the mixture into a small zip-top baggie and set aside to rest for 10 to 15 minutes, allowing it to thicken slightly for easy piping.
- Make Pancake Batter: In another medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually whisk in milk, vegetable oil, and beaten egg just until the batter is moistened; a few small lumps are okay. Alternatively, prepare pancake batter according to package directions if using a boxed mix like Bisquick.
- Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat butter and cream cheese together until melted and smooth. Whisk well, then incorporate powdered sugar and vanilla extract until fully blended. Set this glaze aside.
- Cook Pancakes with Filling: Heat a large skillet or griddle over low heat and spray with non-stick cooking spray. Pour approximately ½ cup of pancake batter onto the skillet. Snip a tiny corner off the cinnamon filling bag and carefully squeeze a spiral of filling onto the pancake surface.
- Flip and Finish Cooking: When bubbles form on the pancake’s surface, cautiously flip with a spatula. Cook for another 1 to 2 minutes until the underside is lightly browned. Transfer the cooked pancake to a baking sheet and keep warm in a low oven while preparing the remaining pancakes.
- Serve: Spoon warm cream cheese glaze over each pancake before serving. Enjoy this luscious cinnamon roll pancake treat fresh and warm.
Notes
- Use low heat for cooking pancakes to ensure filling doesn’t burn and to allow pancakes to cook through evenly.
- If batter is too thick, add a little more milk to reach desired consistency.
- Keep cooked pancakes warm in a low oven to serve all pancakes hot.
- The glaze can be warmed slightly if it thickens too much before serving.
- Substitute dairy-free butter and cream cheese for a lactose-free variation.
