Cinnamon Roll Pancakes At Home

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 3/4 cup Milk (whole or 2% works best)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted, plus extra for cooking)
• 2 tablespoons Brown Sugar (packed)
• 1 teaspoon Ground Cinnamon
• 4 ounces Cream Cheese (softened)
• 1/2 cup Powdered Sugar (sifted)
• 1 bean Vanilla Bean (seeds scraped)

Instructions

1. Make the Pancake Batter

   In a mixing bowl whisk together the flour, baking powder, and salt. In a separate bowl combine the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and whisk until just combined; a few lumps are okay.

   Time: PT5M

2. Prepare Cinnamon‑Brown‑Sugar Butter

   In a small saucepan melt 1 tablespoon of butter over low heat. Add the brown sugar and ground cinnamon, stirring until the mixture bubbles and the sugar dissolves, about 2 minutes. Remove from heat and set aside.

   Time: PT3M

   Temperature: Low heat

3. Cook the Pancakes

   Heat a skillet over medium heat (about 350°F). Lightly grease with a little butter. Pour ¼ cup of batter for each pancake. As bubbles form on the surface, drizzle a teaspoon of the cinnamon‑butter mixture onto the pancake and use a spatula to swirl it in. Cook 2‑3 minutes per side until golden brown.

   Time: PT10M

   Temperature: 350°F

4. Make the Cream Cheese Glaze

   In a small saucepan (or microwave‑safe bowl) combine the softened cream cheese, powdered sugar, vanilla bean seeds, and 1‑2 tablespoons of milk. Whisk until smooth and glossy; add more milk a teaspoon at a time if the glaze is too thick.

   Time: PT5M

5. Plate and Serve

   Stack the pancakes on a plate, drizzle generously with the cream cheese glaze, and finish with any remaining cinnamon‑butter drizzle. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

9 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g