Cinnamon Roll Pancakes
| | Cinnamon Roll Pancakes |
Ingredients
For the Pancake Batter:
- store bought pancake mix OR
- 1 1/2cups flour
- 1/4cup sugar
- 3 1/2teaspoons baking powder
- 1/2teaspoon salt
- 1 1/4cups whole milk or buttermilk
- 3 tablespoons melted butter
- 1 large egg
- 1teaspoon vanilla
For the Cinnamon Swirl:
- 4tablespoons unsalted butter, just melted, not boiling
- 6tablespoons (packed) light brown sugar
- 1/2tablespoon ground cinnamon
For the Cream Cheese Drizzle:
- 4tablespoons softened butter
- 2tablespoons softened cream cheese
- 3/4cup powdered sugar
- 1teaspoon vanilla extract
Instructions
Prepare the Pancake Batter:
- If making boxed pancake mix, follow instructions on the back of the box. If making pancake batter from scratch, Melt the butter in microwave for 30 seconds. In a medium bowl, mix together flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla, stirring to combine. Set aside.
Prepare the Cinnamon Swirl:
- In a medium bowl, stir together the butter, brown sugar and cinnamon. Spoon into piping or zippered bag. (Swirl should not be runny, but have structure.)
Prepare the Cream Cheese Drizzle:
- In a bowl, mix together butter, cream cheese, powdered sugar and vanilla. Spoon into piping or zippered bag.
Assemble and Cook:
- Next, Heat a large, nonstick skillet or griddle. Coat with cooking spray. Make pancake with 1/3 cup batter, spreading it out to form a circle. Reduce heat to medium low. Snip a small opening in the piping bag. When the pancake begins to form bubbles, make a pinwheel with the cinnamon drizzle, starting at the center of the pancake. Cook the pancake 2 to 3 minutes. (Cinnamon mixture will bubble up around the edges of the pancake.) Carefully flip pancake over and cook an additional 2-3 minutes. Repeat with remaining pancake mix. Serve with maple syrup or make a pinwheel on top of pancake stack with cream cheese glaze.