Description
Indulge in a decadent brunch with these Cinnamon Roll Pancakes that combine the flavors of a classic cinnamon roll with fluffy pancakes, topped with a creamy glaze.
Ingredients
Units
Scale
Pancake Batter:
- 1 cup Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Vegetable Oil
Cinnamon Filling:
- 2 tablespoons Melted Butter
- 1/4 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
Cream Cheese Glaze:
- 4 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Melted Butter
Instructions
- Prepare Cinnamon Filling: Mix melted butter, brown sugar, and cinnamon in a bowl, then transfer to a ziplock bag.
- Make Pancake Batter: Whisk together flour, baking powder, salt, milk, egg, and vegetable oil until just combined.
- Make Glaze: Heat cream cheese and melted butter, then whisk in powdered sugar and vanilla extract.
- Cook Pancakes: Pour batter on a skillet, pipe cinnamon filling, cook until bubbles form, then flip.
- Serve: Stack pancakes, drizzle with cream cheese glaze, and add toppings if desired.
Notes
- Consider topping with fresh berries for extra flavor.
- Store leftovers in airtight containers.
Nutrition
- Serving Size: 1 pancake
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg