Cinnamon Roll Pancakes

Ingredients:

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 2 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk (to thin)

Directions:

1. Prepare the Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon. Transfer the mixture to a small ziplock bag and snip off one corner to use for piping.
2. Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay).
3. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the skillet for each pancake.
4. Quickly pipe a swirl of the cinnamon mixture onto the surface of each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5. Prepare the Cream Cheese Glaze: In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla, and enough milk to reach a drizzling consistency.
6. Drizzle the glaze over the warm pancakes and serve immediately.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 4 servings

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