Description
A delicious twist on classic breakfast pancakes, combining the flavors of cinnamon rolls with fluffy pancakes.
Ingredients
Scale
- 1 1/4 cup milk (regular or plant-based)
- 2 tbsp maple syrup
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1 cup all-purpose flour (regular or gluten-free)
- 3 tsp cinnamon
- 4 tbsp softened butter (regular or plant-based)
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup powdered sugar
- 2 tbsp melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
Instructions
- In a bowl, mix the milk, maple syrup, and vanilla extract.
- In another bowl, combine the flour, baking powder, and 3 teaspoons of cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- In a small bowl, mix the softened butter, brown sugar, and 1 teaspoon of cinnamon to create the cinnamon filling.
- Preheat a skillet over medium heat and grease it lightly.
- Pour 1/4 cup of the pancake batter into the skillet. Then, using a spoon or piping bag, swirl in some of the cinnamon filling on top.
- Cook until small bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.
- Remove from the skillet and keep warm while you repeat with the remaining batter and filling.
- For the glaze, mix the cream cheese, powdered sugar, and melted butter together until smooth. Add a small amount of milk if you desire a thinner consistency.
- Drizzle the glaze over warm pancakes before serving.
Notes
Serve warm with extra glaze and fresh fruits like bananas or berries. Can store in the refrigerator for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: pancakes, breakfast, cinnamon roll, brunch