Cheesecake Factory cinnamon roll pancakes

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 2 tablespoons Baking Powder
• 1 tablespoon Granulated Sugar
• 1/2 teaspoon Salt
• 1 1/4 cups Milk (whole or 2% milk)
• 2 Large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract
• 1/4 cup Brown Sugar (packed)
• 1 teaspoon Ground Cinnamon
• 2 tablespoons Butter (melted for the cinnamon swirl)
• 1 tablespoon Vegetable Oil (for greasing the griddle)

Instructions

1. Prepare Dry Ingredients

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

   Time: PT5M

2. Prepare Wet Ingredients

   In a separate bowl combine the milk, eggs, melted butter, and vanilla extract. Beat lightly until just blended.

   Time: PT5M

3. Make Cinnamon Swirl

   In a small bowl mix the brown sugar, ground cinnamon, and melted butter until a thick paste forms.

   Time: PT5M

4. Combine Batter

   Pour the wet mixture into the dry mixture. Using a whisk, fold gently with a circular motion until just combined; a few lumps are okay.

   Time: PT5M

5. Heat Griddle

   Place the griddle over medium heat and brush lightly with vegetable oil. The surface is ready when a few drops of water sizzle.

   Time: PT5M

   Temperature: Medium

6. Add Swirl to Pancake

   Spoon about 1 tablespoon of batter onto the hot griddle, then drop a teaspoon of the cinnamon‑sugar paste onto the center. Use the back of a spoon to gently swirl the paste into the batter.

   Time: PT2M

7. Cook Pancake

   Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook the other side until golden brown, another 1‑2 minutes.

   Time: PT5M

8. Repeat & Serve

   Repeat steps 6‑7 with remaining batter, greasing the griddle as needed. Serve the stack warm with sausage and scrambled eggs, or drizzle with maple syrup.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g