Cinnamon Roll Pancakes
Ingredients
- For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 tablespoon ground cinnamon
- For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In another bowl, combine milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a squeeze bottle or a ziplock bag with a small corner snipped off.
- Heat a non-stick skillet over medium heat. Grease lightly with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the skillet. As it starts to cook, pipe the cinnamon swirl mixture onto the pancake in a spiral pattern.
- When bubbles start to form on the surface, flip the pancake carefully. Cook until golden brown on both sides.
- For the cream cheese glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk, and mix until you reach the desired consistency.
- Drizzle the cream cheese glaze over the warm pancakes and serve immediately.
Tips and Variations
- Tip: Ensure the cinnamon swirl mixture is not too runny to maintain a distinct swirl pattern on the pancakes.
- Variation: Add chopped nuts or raisins to the cinnamon swirl for added texture.
- Tip: Make sure your skillet is not too hot to prevent the cinnamon sugar from burning.
- Variation: Try using whole wheat flour for a healthier twist.
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