Cinnamon Roll Pancakes

Ingredients:

For the Pancakes:

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Cinnamon Swirl:

1/4 cup unsalted butter, softened

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

4 ounces cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

Prepare the Cinnamon Swirl:

In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until smooth. Transfer the mixture to a small piping bag or plastic sandwich bag with a corner cut off for easy piping.

Make the Pancake Batter:

In a large bowl, whisk together the flour, granulated sugar, baking powder, 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. The batter will be slightly lumpy.

Cook the Pancakes:

Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup of pancake batter onto the griddle. Quickly pipe a swirl of the cinnamon mixture onto the batter in a spiral pattern.

Cook the pancake until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter and cinnamon swirl.

Prepare the Cream Cheese Glaze:

In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until creamy and smooth.

Serve:

Stack the warm cinnamon roll pancakes on a plate and drizzle with the cream cheese glaze. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 350 kcal per serving | Servings: 4 servings