Cinnamon Roll Pancakes

By Ben · cooked up in Sprig

These aren't regular pancakes with syrup drizzled on top. Each fluffy pancake gets swirled with a buttery cinnamon-sugar mixture that caramelizes as it cooks, creating ribbons of sweet spice throughout. The cream cheese glaze melts slightly on the warm pancakes, filling your kitchen with the exact smell of fresh cinnamon rolls. Saturday mornings just got a serious upgrade without any of the yeast or waiting time.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups whole milk
• 2 large eggs
• 4 tablespoons butter, melted

• 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 2 teaspoons ground cinnamon

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. In another bowl, whisk together milk, eggs, and 4 tablespoons melted butter until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined - don't overmix, lumps are fine.
4. For cinnamon swirl, mix together 4 tablespoons melted butter, brown sugar, and cinnamon in a small bowl until smooth.
5. For glaze, beat cream cheese until fluffy, then gradually add powdered sugar, milk, and vanilla until smooth.

1. Heat a lightly greased griddle or large skillet over medium heat.
2. Pour 1/3 cup pancake batter onto griddle for each pancake.
3. Immediately drizzle 1-2 teaspoons of cinnamon mixture over each pancake and use a toothpick to swirl it through the batter in a spiral pattern.
4. Cook until bubbles form on surface and edges look set, about 2-3 minutes, then flip and cook 1-2 minutes more until golden brown.
5. Serve immediately drizzled with warm cream cheese glaze.

Chef's tips

Nutrition (per serving, estimated)

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