Description
A delightful twist on a classic breakfast favorite, these cinnamon roll pancakes are swirled with sweet cinnamon filling and topped with luscious cream cheese icing, perfect for brunch.
Ingredients
Scale
- 1 cup Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Vegetable Oil
- 2 tablespoons Melted Butter
- 1/4 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 4 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Melted Butter (for the icing)
Instructions
- Whisk Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and brown sugar.
- Mix Wet Ingredients: In another bowl, whisk together the milk, egg, vegetable oil, and melted butter.
- Combine the Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until just combined; avoid overmixing.
- Make Cinnamon Filling: In a small bowl, mix brown sugar and cinnamon.
- Cook the Pancakes: Heat a skillet over medium heat. Pour 1/4 cup of batter onto the skillet. Sprinkle a teaspoon of the cinnamon-sugar mixture on top. Cook until bubbles form, then flip and cook until golden.
- Prepare Cream Cheese Icing: Beat cream cheese, powdered sugar, and vanilla together until smooth. Drizzle with melted butter for extra creaminess.
- Serve Hot: Stack your pancakes and drizzle the icing generously over the top.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat by microwaving or warming in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cinnamon roll pancakes, brunch recipe, breakfast pancakes, sweet pancakes