Cinnamon Roll Pancakes
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.
Ingredients
-
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
Directions
-
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.
-
In a medium bowl beat together butter, cream cheese, powdered sugar, vanilla, and enough milk to reach drizzling consistency.