Description
Indulge in a fusion of breakfast classics with these fluffy cinnamon roll pancakes. By swirling a rich brown sugar and cinnamon filling directly into the pancake batter on the griddle, every bite captures the warm, spicy essence of a bakery treat. Topped with a tangy, velvety homemade cream cheese icing, this cafe-style dish is simple to prepare and perfect for a cozy morning breakfast that satisfies even the most persistent sweet cravings.
Ingredients
3/4 cup whole milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
5.5 tablespoons brown sugar, packed
1/4 cup butter, melted
1 teaspoon ground cinnamon
2 ounces cream cheese, softened
2 tablespoons powdered sugar
Instructions
Whisk milk and vinegar in a bowl and let sit for 5 minutes to sour.
In a large bowl, whisk flour, 2 tablespoons white sugar, baking powder, baking soda, and salt.
Whisk egg, 2 tablespoons melted butter, and vanilla into the milk mixture.
Combine wet and dry ingredients until just moistened.
In a small bowl, mix brown sugar, 1/4 cup melted butter, and cinnamon; transfer to a plastic bag and refrigerate to thicken.
Whisk softened cream cheese, powdered sugar, and a splash of vanilla together for the icing.
Pour 1/4 cup of batter onto a hot, oiled griddle over medium heat.
Swirl the cinnamon mixture over the pancake batter as it bubbles.
Flip carefully and cook until golden brown.
Notes
Wipe the griddle with a damp paper towel between batches to prevent burnt sugar residue. Ensure the cream cheese is at room temperature for a smooth icing.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg