Cinnamon Roll Pancakes (Print Version)

# Ingredients:

→ For the Cinnamon Swirl

01 - 1/4 cup unsalted butter, softened
02 - 1/2 cup brown sugar, packed
03 - 2 teaspoons ground cinnamon

→ For the Pancakes

04 - 1 1/2 cups all-purpose flour
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1 tablespoon granulated sugar
08 - 1/2 teaspoon salt
09 - 1 1/2 cups buttermilk
10 - 1 large egg
11 - 2 tablespoons unsalted butter, melted
12 - 1 teaspoon vanilla extract

→ For the Cream Cheese Icing

13 - 4 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 3/4 cup powdered sugar
16 - 1/2 teaspoon vanilla extract
17 - 2-3 tablespoons milk, as needed

# Instructions:

01 - In a medium bowl, whisk the soft butter, brown sugar, and cinnamon until very well blended. Transfer to a piping bag or ziplock bag and set aside.
02 - In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.
03 - In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth. Pour into the dry ingredients and stir gently until just combined. A few lumps are okay. Set aside.
04 - In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beating until thick and lump-free. Mix in the milk until the desired consistency is reached.
05 - Warm a skillet or griddle over medium heat. Grease lightly. Pour 1/4 cup portions of pancake batter. Pipe a thin swirl of cinnamon filling over each pancake. When bubbles appear, flip and cook 1-2 minutes more.
06 - Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter. Serve warm with cream cheese icing drizzled on top.

# Notes:

01 - Let pancake batter rest 5-10 minutes for fluffier results
02 - Maintain medium heat to prevent cinnamon swirl from burning