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
- In a medium bowl combine brown sugar, 4 tablespoons melted butter, cinnamon and nutmeg. Scoop into a plastic bag and set aside.
- 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.
- 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.
- 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.
