Description
Indulge in the delightful experience of Cinnamon Roll Pancakes, a unique twist on your favorite breakfast classic. These fluffy pancakes are swirled with rich cinnamon and topped with a creamy glaze, making them perfect for special brunch occasions or leisurely weekend mornings.
Ingredients
Scale
- 1 cup flour (can use gluten-free blend)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (non-dairy milk works too)
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter (substitute with vegetable oil if needed)
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese (mascarpone can be used)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, combine milk, egg, vegetable oil, and melted butter until smooth. Gently mix both mixtures without overmixing.
- In a small bowl, create the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon until smooth; transfer to a piping bag.
- Preheat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet and quickly drizzle the cinnamon mixture on top in a circular motion. Cook until bubbles form on top (about 2-3 minutes), then flip and cook for an additional 2 minutes.
- To make the glaze, beat cream cheese with powdered sugar, vanilla extract, and melted butter until creamy.
- Stack pancakes on a plate and drizzle generously with cream cheese glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg