Recipe for Cinnamon Roll Pancakes
Ingredients:
For the Pancakes:
1 ½ cups all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract
For the Cinnamon Swirl:
¼ cup unsalted butter, melted
½ cup brown sugar
1 tbsp ground cinnamon
For the Cream Cheese Glaze:
2 oz cream cheese, softened
1 tbsp butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
1-2 tbsp milk (for thinning)
Instructions:
Prepare the Cinnamon Swirl:
In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
Transfer the mixture into a piping bag or a ziplock bag with a small corner cut off for easy swirling.
Make the Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay).
Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour ¼ cup of pancake batter onto the skillet for each pancake.
Once the pancakes start to bubble (about 1-2 minutes), pipe a swirl of the cinnamon mixture onto the batter.
Flip the pancake and cook for another 1-2 minutes, until golden brown.
Prepare the Cream Cheese Glaze:
In a small bowl, whisk together the cream cheese and butter until smooth.
Gradually add in the powdered sugar, vanilla extract, and enough milk to reach a drizzle consistency.
Assemble and Serve:
Stack the pancakes and drizzle generously with the cream cheese glaze.
Optionally, sprinkle some extra cinnamon on top and serve with maple syrup for extra indulgence.
Enjoy these delicious cinnamon roll pancakes for a sweet and satisfying breakfast!
