Description
Fluffy pancakes swirled with gooey cinnamon‑sugar filling and topped with a rich cream‑cheese glaze—essentially a cinnamon roll in pancake form, perfect for weekend brunch.
Ingredients
For Pancakes:
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (adjust for batter consistency)
1 tablespoon vegetable oil
1 large egg, beaten
OR pancake mix (e.g., Bisquick)
Cinnamon Filling:
⅓ cup butter, melted
¾ cup light brown sugar, packed
1 tablespoon ground cinnamon
Cream Cheese Glaze:
4 tablespoons butter
2 ounces cream cheese
1¼ cups powdered sugar
1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together melted butter, brown sugar, and cinnamon. Transfer into a zip‑top bag and let thicken slightly for 10–15 minutes.
- In a separate bowl, whisk flour, baking powder, and salt. Add milk, oil, and beaten egg; stir until just combined. If using mix, follow package directions.
- In a microwave-safe bowl, melt butter and cream cheese. Whisk until smooth, then add powdered sugar and vanilla. Whisk until silky and set aside.
- Heat a nonstick skillet over medium heat. Spoon about ¼ cup batter per pancake. Snip a corner of the bag and squeeze cinnamon swirl on top.
- When bubbles appear and edges set, flip pancake and cook until golden on both sides.
- Transfer pancakes to a baking dish and keep warm in a low oven while you finish the batch.
- Stack pancakes, drizzle with cream cheese glaze, and serve immediately.
Notes
- Let cinnamon filling thicken slightly to prevent leakage.
- Use a very small hole in the bag for neat swirls.
- Can be made with boxed pancake mix for convenience.
- Glaze and filling can be prepped a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
