Cinnamon Roll Pancakes
Total Time
Prep: 10 min. Cook: 15 min./batch
Yield
8 pancakes
These fluffy cinnamon roll pancakes have swirls of cinnamon sugar and a cream cheese glaze for the ultimate brunch treat. Whip up a big batch the next time you want to spoil your guests!
Ingredients
- 1-1/3 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- FILLING:
- 1/3 cup packed brown sugar
- 1/4 cup butter, melted
- 1 tablespoon ground cinnamon
- GLAZE:
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/3 cup confectioners' sugar
Directions
- In a large bowl, combine flour, sugar, baking powder and salt. Whisk in milk, egg, melted butter and vanilla extract until just combined. Let sit 5-10 minutes.
- In a small bowl, combine brown sugar, melted butter and cinnamon; transfer to a small resealable plastic bag.
- Heat a griddle or large skillet to medium-high heat. Working in batches, pour batter by 1/4 cupfuls onto greased hot griddle or skillet. Cut tip of bag; pipe cinnamon brown sugar mixture in a swirl onto each pancake. Cook each side until golden brown, 2-3 minutes; flip. Cook another 1-2 minutes or until golden brown on the bottom.
- With an electric mixer, beat the softened butter, cream cheese, and vanilla until smooth and fluffy. Gradually add confectioners’ sugar until smooth. Pipe or spread over the warm pancakes and serve.
Nutrition Facts
2 pancakes: 590 calories, 32g fat (19g saturated fat), 128mg cholesterol, 813mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 9g protein.
Why choose between pancakes and cinnamon rolls when you can have both? Our cinnamon roll pancake recipe pulls the signature swirl and brown sugar-cinnamon filling from cinnamon rolls and puts them in pancake form. —Julie Andrews, Rockford, Michigan
Recipe Creator
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