Cinnamon Roll Pancake Delight (Print Version)
# Ingredients:
→ Cinnamon Swirl
01 -
1/4 cup unsalted butter, softened
02 -
1/2 cup brown sugar, packed
03 -
2 teaspoons ground cinnamon
→ Pancakes
04 -
1 1/2 cups all-purpose flour
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1 tablespoon granulated sugar
08 -
1/2 teaspoon salt
09 -
1 1/2 cups buttermilk
10 -
1 large egg
11 -
2 tablespoons unsalted butter, melted
12 -
1 teaspoon vanilla extract
→ Cream Cheese Icing
13 -
4 ounces cream cheese, softened
14 -
1/4 cup unsalted butter, softened
15 -
3/4 cup powdered sugar
16 -
1/2 teaspoon vanilla extract
17 -
2-3 tablespoons milk, as needed
# Instructions:
01 -
Whisk the softened butter, brown sugar, and ground cinnamon in a medium bowl until well blended. Transfer the mixture to a piping bag or ziplock bag and set aside.
02 -
In a large bowl, mix the flour, baking powder, baking soda, granulated sugar, and salt until well combined. In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are acceptable. Set aside.
03 -
In a medium bowl, beat the softened cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla extract, beating until the mixture is thick and lump-free. Add the milk as needed to reach the desired consistency.
04 -
Warm a skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup portions of pancake batter into the skillet. Cut the tip of the piping bag and pipe a thin cinnamon swirl onto each pancake. When bubbles form on the surface, flip the pancake and cook for an additional 1-2 minutes. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
05 -
Serve the warm pancakes with a drizzle of cream cheese icing. Enjoy!