Cinnamon Roll Pancakes
Warm, pillowy pancakes braided with a gooey cinnamon ribbon and finished with tangy cream cheese frosting, ideal for a cozy brunch.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Whole milk is recommended for tenderness
- 1 large egg
- 2 tablespoons melted butter Or neutral oil
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 1/4 cup cream cheese Softened
- 1 cup powdered sugar
- 2 tablespoons milk Adjust for desired consistency
Instructions
Preparation
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; small lumps are okay.
- In a small bowl, combine the brown sugar and cinnamon until uniform; set aside.
Cooking
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Use a 1/4-cup measure to pour batter for each pancake.
- Once bubbles start to appear on the surface (about 2–3 minutes), spoon a teaspoon of the cinnamon mixture over each pancake.
- Use a toothpick or spoon to create a swirl pattern with the cinnamon mixture before flipping.
- Flip the pancake carefully and cook the other side until golden brown, about 1–2 minutes.
- Transfer to a warm plate and repeat with the remaining batter and cinnamon mixture.
Frosting
- Beat the softened cream cheese with the powdered sugar and 2 tablespoons of milk until smooth.
- Add more milk a teaspoon at a time if a thinner drizzle is desired.
Serving
- Serve pancakes warm with cream cheese frosting drizzled over the stack.
Notes
For a lighter version, substitute 2 tablespoons of flour with oat flour. For variations, consider mixing in diced apples or pumpkin purée.