Cinnamon Roll Pancakes - Just like (or better!) than you get in a restaurant!

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 tablespoon Baking Powder
• 3 tablespoons Granulated Sugar
• 0.25 teaspoon Salt
• 1 large Egg (room temperature)
• 1 cup Milk (whole or 2%)
• 1 teaspoon Vanilla Bean Paste (or vanilla extract)
• 6 tablespoons Unsalted Butter (room temperature, divided (6 for swirl, 4 for glaze))
• 0.75 cup Light Brown Sugar
• 1.5 tablespoons Ground Cinnamon
• 2 oz Cream Cheese (softened, about 1/4 of an 8‑oz block)
• 0.75 cup Powdered Sugar
• 3 tablespoons Milk (for glaze) (add gradually to reach drizzle consistency)

Instructions

1. Make Cinnamon Swirl Base

   In a mixing bowl combine 6 Tbsp softened butter, 3/4 cup light brown sugar, and 1½ Tbsp ground cinnamon. Use a fork or your fingers to mash until a thick, crumbly paste forms.

   Time: PT5M

2. Thin the Swirl for Piping

   Microwave the bowl for 12‑15 seconds, just until the butter softens enough to be squeezable. Stir; the mixture should be thick but able to flow through a piping bag tip.

   Time: PT1M

3. Transfer Swirl to a Piping Bag

   Fit a piping bag (or a Ziploc bag with a corner snipped off) with the swirl mixture. Spoon the mixture into the bag, tapping the bag to settle it.

   Time: PT1M

4. Prepare Pancake Batter

   In a second bowl whisk together 1½ cups flour, 1 Tbsp baking powder, 3 Tbsp granulated sugar, and ¼ tsp salt. In a separate small bowl beat the egg, then add 1 cup milk and 1 tsp vanilla bean paste (or extract). Pour the wet ingredients into the dry and whisk until just combined; a few lumps are fine.

   Time: PT5M

5. Rest Batter While Making Glaze

   Let the batter sit for about 5 minutes. This allows the flour to hydrate and the bubbles to form.

   Time: PT5M

6. Make Cream‑Cheese Glaze

   In a clean bowl, cream together 4 Tbsp softened butter and 2 oz softened cream cheese until smooth. Gradually add ¾ cup powdered sugar, ½ tsp vanilla, and 2‑3 Tbsp milk, mixing on low speed until the glaze is smooth and thin enough to drizzle.

   Time: PT5M

7. Heat Skillet

   Place a non‑stick skillet over medium heat and melt a small pat of butter (about ½ Tbsp) to coat the surface.

   Time: PT2M

   Temperature: Medium heat

8. Cook Pancakes with Cinnamon Swirl

   Pour a ladleful of batter onto the skillet. Immediately pipe a swirl of the cinnamon mixture onto the surface of the batter, spreading lightly with the tip if needed. Cook until bubbles form and the edges look set (≈2 minutes), then flip. After flipping, pipe a second swirl onto the cooked side, cook another 1‑2 minutes until golden and cooked through.

   Time: PT6M

   Temperature: Medium heat

9. Drizzle Glaze

   Transfer the cooked pancakes to a plate and drizzle the cream‑cheese glaze over the top using a spoon or a squeeze bottle.

   Time: PT2M

10. Serve

    Serve the cinnamon roll pancakes warm, optionally with extra butter or fresh fruit.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g