Cinnamon Roll Pancakes
Fluffy pancakes swirled with brown sugar and cinnamon, topped with a creamy glaze – the perfect brunch dish that combines breakfast and dessert.
Ingredients
For the Pancakes
- 1 cup Flour You can use a gluten-free flour blend for a gluten-free option.
- 2 teaspoons Baking Powder Always check for freshness to ensure the best rise.
- 1/4 teaspoon Salt Sea salt can enhance the flavor beautifully.
- 1 cup Milk Any non-dairy milk works wonderfully in this recipe.
- 1 large Egg Substitute with a flax egg for a vegan version.
- 2 tablespoons Vegetable Oil Melted butter can add extra flavor if you prefer.
- 2 tablespoons Melted Butter You can use vegetable oil as a substitute here.
For the Cinnamon Swirl
- 1/4 cup Brown Sugar Light or dark brown sugar both work well.
- 1 tablespoon Ground Cinnamon Mix with a pinch of nutmeg for extra warmth.
For the Cream Cheese Glaze
- 4 ounces Cream Cheese Mascarpone can be a delightful alternative.
- 1 cup Powdered Sugar Adjust based on how sweet you like your glaze.
- 1 teaspoon Vanilla Extract Opt for pure vanilla for the best flavor.
- 2 tablespoons Melted Butter For the glaze.
Instructions
Preparation
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the milk, egg, vegetable oil, and melted butter until well-blended.
- Gradually add the wet ingredients to the dry, mixing just until combined.
- In another small bowl, stir together the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
Cooking
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of pancake batter onto the skillet.
- Using a spoon, drizzle a small amount of the cinnamon mixture over the pancake and gently swirl it with a toothpick or knife.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove pancakes from the skillet and keep them warm while cooking the remaining batter.
- For the glaze, beat together cream cheese, powdered sugar, melted butter, vanilla extract, and a splash of milk until smooth.
- Drizzle the glaze over warm pancakes before serving.
Notes
To keep your leftovers fresh, store any uneaten pancakes in an airtight container in the fridge for up to 2-3 days. If you would like to freeze them, lay the pancakes flat on a baking sheet until frozen, then transfer to a freezer bag. Reheat in the microwave or toaster for a quick breakfast option. For the best texture and flavor, serve these pancakes immediately after cooking while they are still warm.