Description
Indulge in the cozy, spiced aroma of fresh cinnamon rolls combined with the fluffy comfort of classic pancakes. This breakfast hack delivers bakery-style flavor without the need for yeast-risen dough. Perfect for a busy Saturday morning, these pancakes feature a decadent cinnamon swirl and are topped with a velvety cream cheese glaze. They are a guaranteed family favorite that turns a standard brunch into a sweet and satisfying experience.
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup butter, melted
1/2 cup butter, melted (for filling)
3/4 cup brown sugar, packed
2 tablespoons ground cinnamon
4 oz cream cheese, softened
1/2 cup powdered sugar
2 tablespoons milk (for glaze)
Instructions
Whisk together the melted butter, brown sugar, and cinnamon in a small bowl until smooth, then transfer to a squeeze bottle or zip-top bag.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, eggs, vanilla, and 1/4 cup melted butter to the dry ingredients and whisk until just combined.
Heat a skillet over medium heat and lightly grease.
Pour 1/4 cup of batter per pancake onto the skillet.
Once bubbles form on the surface, swirl the cinnamon mixture onto the raw side of the pancake.
Carefully flip and cook for another 2 minutes until golden brown.
Whisk the cream cheese, powdered sugar, and 2 tablespoons of milk until smooth.
Drizzle the glaze over the warm stacked pancakes and serve.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven until warm.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 520
- Sugar: 32g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg