Cinnamon Roll Pancakes
These cinnamon roll pancakes offer a delightful twist on a classic breakfast favorite, featuring a sweet cinnamon swirl and creamy icing.
Equipment
- Mixing bowl
- pastry bag
- skillet
Ingredients
- 1 ¼ cup milk regular or plant-based
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour regular or gluten-free, preferably King Arthur Measure for Measure
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- ½ cup brown sugar or coconut sugar
- ½ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
- Mix the milk, maple syrup, baking powder, and vanilla in a bowl, then gradually add the flour to form a smooth batter.
- In another bowl, combine cinnamon, softened butter, and sugar to create the cinnamon swirl mixture and transfer it to a pastry bag.
- Blend powdered sugar, melted butter, and cream cheese for the icing, and set aside.
- Heat a skillet with butter, pour in pancake batter, and use the pastry bag to create a cinnamon swirl on top before covering with more batter.
- Cook until bubbles form, flip, and cook until golden brown on both sides.
- Serve with maple syrup or cream cheese icing, microwaving the icing if needed to thin it out.
Notes
Use regular or vegan butter as desired, and ensure to use gluten-free flour for gluten-free pancakes. The cream cheese icing can be microwaved briefly to make it easier to drizzle.