Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes are a perfect combination of two breakfast favorites. Made with a delicious cinnamon-sugar swirl and topped with a sweet glaze.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 287kcal

Author Sandra

Ingredients

Cinnamon Filling

4 tablespoons unsalted butter barely melted
6 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze

4 tablespoons unsalted butter
2 ounces cream cheese room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract

Pancakes

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg lightly beaten
1 tablespoon canola or vegetable oil

Instructions

Cinnamon Filling

In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized ziplock and set it aside.

Glaze

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Pancakes

In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
Heat a large, nonstick skillet over medium heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium-low.
Snip the corner of the bag of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
Flip and cook until golden brown on each side and cooked through. Serve with glaze.

Notes

When I double this I use 1/2 butter and 1/2 margarine to bring down the calories.

Nutrition