Description
Cinnamon Roll Pancakes are a delightful breakfast dish that combines the flavors of traditional cinnamon rolls with fluffy pancakes, topped with a rich cream cheese glaze.
Ingredients
Scale
- 1 cup Flour (can use gluten-free flour blend)
- 2 teaspoons Baking Powder (ensure freshness for best rise)
- 1/4 teaspoon Salt (sea salt can be used for flavor)
- 1 cup Milk (any non-dairy milk works well)
- 1 large Egg (a flax egg can substitute for vegan)
- 2 tablespoons Vegetable Oil (melted butter can be used for flavor)
- 2 tablespoons Melted Butter (for the cinnamon filling)
- 1/4 cup Brown Sugar (light or dark brown sugar can be used)
- 1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)
- 4 ounces Cream Cheese (mascarpone can be a delightful alternative)
- 1 cup Powdered Sugar (adjust for preferred sweetness)
- 1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)
- 2 tablespoons Melted Butter (for the glaze)
Instructions
- Prepare Cinnamon Filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer the mixture to a ziplock bag and allow it to thicken for 10-15 minutes.
- Make Pancake Batter by whisking flour, baking powder, and salt in a separate bowl. Add milk, vegetable oil, and beaten egg, stirring until just combined.
- Make Glaze by heating cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth and blend in powdered sugar and vanilla extract.
- Cook Pancakes by preheating a skillet over low heat. Pour ½ cup of batter onto the skillet and use the ziplock bag to pipe the cinnamon filling into a swirl. Cook until bubbles form, then flip.
- Serve by stacking pancakes and drizzling or spooning cream cheese glaze over the top. Add powdered sugar or nuts if desired.
Notes
- Feel free to use gluten-free flour for a gluten-free version.
- You can substitute the egg with a flax egg for a vegan option.
- Experiment with different toppings such as nuts or fresh fruits.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg