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