Description
Delicious, fluffy pancakes swirled with a cinnamon filling and topped with a creamy glaze.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 1/3 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 3 to 4 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a small bowl, stir together the melted butter, brown sugar, cinnamon, and vanilla for the cinnamon swirl until a thick paste forms. Transfer to a small zip top bag or squeeze bottle and set aside to cool and thicken slightly.
- In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 3 tablespoons of milk or cream, vanilla, and a pinch of salt. Whisk until silky and pourable, adding the remaining tablespoon of milk only if needed to thin. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, salt, and ground cinnamon until well combined.
- In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently whisk just until the batter comes together. A few small lumps are fine; avoid over mixing so the pancakes stay light and fluffy.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface.
- When small bubbles begin to form on top and the edges look slightly set, snip a tiny corner off the bag of cinnamon swirl filling and pipe a spiral onto each pancake, starting at the center and working outward.
- Carefully flip each pancake and cook for another 1 to 2 minutes, until the bottom is golden brown and the center is cooked through. Adjust the heat as needed so the cinnamon swirl does not burn.
- Transfer cooked pancakes to a plate or warm oven while you finish the remaining batter, repeating the swirling and flipping process with each batch.
- To serve, stack the warm pancakes swirl side up and drizzle generously with the cream cheese glaze. Add maple syrup, chopped nuts, or extra cinnamon on top if desired.
Notes
- Ensure the melted butter is slightly cooled before mixing to prevent cooking the eggs.
- Adjust milk for desired thickness of glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 14g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg