Cinnamon Roll Pancakes


flour baking powder baking soda salt milk egg  butter granulated sugar vanilla extract brown sugar cinnamon cream cheese powdered sugar heavy cream

In a medium mixing bowl, whisk 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until combined.

In a large mixing bowl, add 1 cup of whole milk, 1 large egg, 2 tablespoons melted and cooled unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon of vanilla extract and mix.

Add the contents of the dry ingredient bowl into the large mixing bowl containing the wet ingredients. Whisk the mixture until just blended. Some lumps are OK.

Allow the pancake batter to rest on the counter for 10 – 15 minutes while preparing the remaining items for the recipe.

In a small mixing bowl, mix 4 tablespoons of melted and cooled unsalted butter, 6 tablespoons packed light brown sugar, and 2 teaspoons of ground cinnamon until combined. Then place the mixture into a piping or resealable bag and set aside.

In a mixing bowl, mix 4 tablespoons butter, 2 oz  soft cream cheese, ¾ cup sifted powdered sugar, 1 tablespoon heavy cream, and ½ teaspoon vanilla. Mix until it becomes the consistency of thick icing. Pour into a piping bag and set aside until you are ready to glaze the pancakes.

Heat a nonstick griddle or skillet over medium heat (350°F). Lightly spray the surface with cooking spray. Use a ¼ cup (measuring cup) to pour the batter onto the hot skillet or griddle.

Cut a hole in the tip of the piping bag filled with cinnamon and sugar. Squeeze the cinnamon filling around the top in a swirl pattern, similar to a cinnamon roll. Cook the pancake for 4 to 5 minutes, until the bubbles are popping on top and it is golden brown on the bottom.

Gently but quickly flip them over and cook for another 3 – 4 minutes until the other side is golden. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater swirl of cinnamon. Wipe out the pan, and repeat the process with the remaining batter.

Garnish by drizzling with cream cheese icing when ready to eat. If your cream cheese icing has hardened slightly, re-warm the cream cheese icing with warm hands.