Description
Enjoy the warm cinnamon roll taste in a quick pancake form, perfect for family brunches or busy mornings.
Ingredients
Scale
- 1 cup Flour (Can use gluten-free flour blend.)
- 2 teaspoons Baking Powder (Ensure freshness for best rise.)
- 1/4 teaspoon Salt (Sea salt can be used for flavor.)
- 1 cup Milk (Any non-dairy milk works well.)
- 1 large Egg (A flax egg can substitute for vegan.)
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
- 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
- 1 cup Powdered Sugar (Adjust for preferred sweetness.)
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
- 2 tablespoons Melted Butter
Instructions
- Mix dry ingredients in one bowl and wet ones in another.
- Stir the wet into the dry just until mixed.
- Make a simple cinnamon filling by mixing brown sugar, cinnamon, and melted butter.
- Spoon the batter on a hot, greased pan.
- Add a ring of the cinnamon mix on top, then swirl it lightly with a toothpick or knife.
- Cook until bubbles form, flip, and finish cooking.
- Warm the cream cheese with powdered sugar and vanilla for the glaze.
- Pour the glaze on warm pancakes.
Notes
Leftovers reheat well in a pan or microwave. The glaze can thicken, so stir in a drop of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 stack (2-3 pancakes)
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg