Cinnamon Roll Pancakes! Dessert for Breakfast

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 0.5 teaspoons Baking Soda
• 0.5 teaspoons Salt
• 2 tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract (pure)
• 1 cup Buttermilk (room temperature)
• 1 Large Egg (room temperature)
• 5 tablespoons Unsalted Butter (melted; 3 tbsp for batter, 2 tbsp for cinnamon mixture)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon White Sugar
• 2 teaspoons Ground Cinnamon
• 4 ounces Cream Cheese (softened)
• 2 tablespoons Maple Syrup (pure grade A; can substitute powdered sugar)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.

   Time: PT3M

2. Add Wet Ingredients and Form Batter

   Create a well in the dry mixture and add vanilla extract, buttermilk, the egg, and 3 Tbsp melted unsalted butter. Whisk just until the batter is smooth; do not over‑beat.

   Time: PT4M

3. Make Cinnamon‑Sugar Paste

   In a small bowl combine the remaining 2 Tbsp melted butter, brown sugar, white sugar, and ground cinnamon. Stir until it forms a thick, paste‑like consistency.

   Time: PT3M

4. Prepare Cream Cheese Icing

   In another bowl beat the softened cream cheese with 2 Tbsp softened butter until fluffy, then drizzle in the maple syrup and beat until smooth.

   Time: PT4M

5. Preheat Skillet

   Place the non‑stick skillet over medium heat and let it warm for about 1 minute. A properly heated pan is key for fluffy pancakes.

   Time: PT1M

   Temperature: Medium heat

6. Cook Pancake Base

   Pour 1/4 to 1/3 cup of batter onto the skillet. Cook until bubbles appear on the surface and the edges look set (about 1 minute).

   Time: PT2M

   Temperature: Medium heat

7. Swirl Cinnamon Paste

   Using the piping bag, drizzle a generous line of the cinnamon‑sugar paste across the top of the bubbling pancake, then gently swirl with a spatula.

   Time: PT1M

8. Flip and Finish

   Flip the pancake and cook another 1‑2 minutes until the cinnamon sugar caramelizes and the pancake is golden brown.

   Time: PT2M

   Temperature: Medium heat

9. Wipe Pan Between Batches

   Transfer the cooked pancake to a plate, then quickly wipe the skillet with a paper towel to remove any residual sugar before starting the next pancake.

   Time: PT1M

10. Plate and Ice

    Stack the finished pancakes on a serving plate and drizzle generously with the cream cheese‑maple icing.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g