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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Double this recipe and freeze the leftovers!

Ingredients
  • 1/4 cup plus 2 Tbsp. brown sugar
  • 1 stick unsalted butter, divided
  • 1/2 Tbsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 2 oz. cream cheese, softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup powdered sugar
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1 Tbsp. canola or vegetable oil

Instructions

  1. In a medium bowl combine brown sugar, 4 tablespoons melted butter, cinnamon and nutmeg. Scoop into a plastic bag and set aside.
  2. In a small pan melt remaining 4 tablespoons butter over low heat. Whisk in cream cheese, vanilla and powdered sugar. Remove from heat and set aside.
  3. In a separate bowl combine flour, baking powder and salt. Whisk in milk, egg and oil. Heat a skillet to medium-low and spray with non-stick cooking spray. Add about 1/2 cup batter to the skillet. Wait until bubbles start to form.
  4. Snip a corner of the bag of the cinnamon mixture and create a swirl pattern in the center of the pancake. Flip pancake and continue cooking for an additional 1 to 2 minutes until golden brown. Repeat with remaining batter. Warm glaze if needed and drizzle over pancakes.