Cinnamon Roll Pancakes

A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 316 Calories

Ingredients

• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 large egg
• 2 tablespoons butter, melted
• cooking spray
• 2 ounces cream cheese, at room temperature
• 2 tablespoons white distilled vinegar
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking soda
• 0.25 cup butter, softened
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.25 cup butter, melted
• 0.75 cup milk
• 1.5 teaspoons ground cinnamon
• 5.5 tablespoons packed brown sugar
• 0.75 cup confectioners' sugar

Recipe Instructions

Step 1

Enjoy!

Step 2

Gather all ingredients.

Step 3

Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.

Step 4

Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.

Step 5

Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl.

Step 6

Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes.

Step 7

Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.

Step 8

Whisk egg, 2 tablespoons melted butter, and 1 ½ teaspoons vanilla extract into milk mixture.

Step 9

Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. The batter might have some lumps which is fine.

Step 10

Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is thick and spreadable, about 10 minutes.

Step 11

Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake; remove from pan and set aside. Repeat with remaining ingredients, wiping the pan/griddle with a clean, damp cloth in between each pancake to remove any excess cinnamon mixture, and spraying the griddle with cooking spray between each pancake. Doing this will prevent the residual mixture from scorching as you cook the next batch of pancakes.