How you can you hear Cinnamon Roll Pancakes and not want to make them? These pancakes not only sounded amazing, they looked amazing too. A friend of mine, Kelly, actually pinned this one and then raved about the results on Facebook. It immediately jumped to the top of my list of recipes to try.
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar (I only used 1/2 cup and it still had plenty of sweetness)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
1. In a medium bowl, stir together the butter, brown sugar and cinnamon.
2. Scoop the filling into a quart-sized heavy zip baggie and set it aside. You will use this to pipe the filling onto the pancakes.
1. In a small pan, heat the butter over low heat until melted.
2. Turn off the heat and whisk in the cream cheese until it is almost smooth.
3. Sift the powdered sugar into the pan, stir and add in vanilla extract.
4. Set the pan aside while you make the pancakes.
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
1. Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.
2. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low.
3. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).
4. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
5. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
6. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
My husband is the resident pancake expert in our house, so I prepped all the ingredients and he was in charge of cooking them. We had a lot of trouble cooking them over medium low heat as directed. They just weren’t cooking. So he used medium heat and they still turned out great.
These were absolutely delicious, but they were a little too sweet for me for breakfast. I could eat these for dessert! I’m very sensitive to sugar in the morning, so they left me a little jittery. They were amazing though. I’m going to try and find a way to cut some of the sugar out so I can make them more often.