Fluffy cinnamon roll pancakes are swirled with brown sugar and cinnamon, then topped with an irresistible cream cheese glaze. Your favorite breakfast pastry in pancake form!
1teaspoonvanilla extract(use clear extract for a pretty white glaze)
Pancakes:
1large egg
1cupmilk
2tablespoonsoil or melted butter
1teaspoonvanilla extract
1 1/2cupsall-purpose flour
1tablespoongranulated sugar
2teaspoonsbaking powder
1/4teaspoonsalt
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Instructions
In a small bowl, combine cinnamon swirl ingredients. Pour into a piping bag or zip-top bag and set aside.
In a small microwave safe bowl, heat butter and cream cheese in 20 second intervals or until just melted, stirring with a whisk or fork. Stir in powdered sugar and vanilla extract until smooth. Set aside.
Next, make the pancakes. In a mixing bowl, whisk egg, milk, oil, and vanilla until well combined.
On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
Mix only until just combined, do not overmix.
Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops. Once bubbles begin to form, snip off corner of piping bag and swirl on cinnamon mixture starting in the middle of each pancake and working your way out. Hold the piping bag close to the pancake, and don’t add the swirl too close to the edge of the pancake.
Cook for 3-4 minutes total on first side or until bubbles appear and don’t disappear. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
Carefully wipe griddle with a wet paper towel between batches to prevent sugars from burning on.
Serve immediately with cream cheese glaze.
Video
Notes
Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze cinnamon roll pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave leftover pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating pancakes from frozen, simply add a few extra minutes to the cooking time.