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Cinnamon Roll Pancakes

A cozy morning treat that combines the flavors of cinnamon rolls with fluffy pancakes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour the base for your pancakes.
  • 2 tablespoons granulated sugar for a touch of sweetness.
  • 2 teaspoons baking powder to help your pancakes rise.
  • 1/2 teaspoon salt balances the sweetness.
  • 1 cup milk gives the batter a lovely consistency.
  • 1 large egg binds everything together.
  • 2 tablespoons unsalted butter, melted adds richness.
  • 1 teaspoon vanilla extract for a warm flavor.
  • 1/4 cup brown sugar brings that classic cinnamon roll taste.
  • 1 tablespoon ground cinnamon essential for that cinnamon flavor!
  • 1/4 cup cream cheese, softened the star of the icing.
  • 1 cup powdered sugar for sweetness in the icing.
  • 2-3 tablespoons milk (for icing) to achieve the perfect drizzle consistency.

Equipment

  • Mixing Bowl
  • Skillet or griddle

Method
 

  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. In a small bowl, mix together the brown sugar and ground cinnamon.
  5. Heat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.
  6. Pour about 1/4 cup of pancake batter onto the skillet. Before the batter sets, sprinkle about 1 tablespoon of the cinnamon-sugar mixture on top.
  7. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  8. For the icing, beat together the softened cream cheese, powdered sugar, and enough milk to achieve a drizzleable consistency.
  9. Serve the pancakes warm, drizzled with cream cheese icing. Enjoy!