You'll flip over these flapjacks that taste just like cinnamon rolls. Instead of maple syrup, top this pancake recipe with a cream cheese drizzle.



  • 3 cups all-purpose flour

  • ¼ cup granulated sugar

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • 2 ½ cups milk

  • 2 eggs

  • ½ cup butter, melted

  • 2 teaspoons vanilla

  • ½ cup packed light brown sugar

  • ¼ cup all-purpose flour

  • 1 tablespoon ground cinnamon

  • Pure maple syrup or Cream Cheese Glaze (see recipe below)

  • ¼ cup butter, softened

  • 4 ounces cream cheese, softened

  • 1 ½ cups powdered sugar

  • 1 teaspoon vanilla

  • ½ – 0.75 cup milk


  • In a large bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a medium bowl whisk together milk, eggs, butter, and vanilla. Add to flour mixture; stir just until combined (mixture may be a little lumpy).

    In a small resealable plastic bag combine 3/4 cup of the batter, brown sugar, 1/4 cup flour, and cinnamon. Seal bag and knead well until mixture is combined. Snip a 1/4-inch hole from one corner of the plastic bag.

    For each pancake pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Swirl some of the cinnamon mixture over each. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm, swirled side up, with maple syrup or Cream Cheese Glaze.

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  • In a medium bowl beat together butter, cream cheese, powdered sugar, vanilla, and enough milk to reach drizzling consistency.

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Nutrition Facts

312 calories, 13 g fat (8 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 57 mg cholesterol, 318 mg sodium, 44 g carbohydrates, 1 g fiber, 24 g sugar, 5 g protein.