Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the warm flavors of cinnamon rolls with the fluffy texture of pancakes, topped with a creamy glaze for a delightful breakfast treat.
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Glaze Ingredients
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix together the cinnamon and brown sugar.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a small amount of pancake batter onto the skillet and swirl a tablespoon of the cinnamon mixture on top.
- Allow the pancake to cook until bubbles form on the surface, then flip and cook until golden brown.
Glazing
- For the glaze, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the glaze over the pancakes before serving.
Notes
Serve hot with a drizzle of cream cheese glaze. Add fresh fruit or nuts for extra flavor and presentation. Store leftover pancakes in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 6gSodium: 250mgFiber: 1gSugar: 10g
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