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Cinnamon roll pancakes with cream cheese frosting
Nb persons: 0
Yield: 8 pancakes
Preparation time:
Total time:
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| Print Cinnamon Roll Pancakes! Rating: 5 Ingredients Pancakes (or you can use a box mix if you prefer) | |
| 1 1/2 cups | all-purpose flour |
| 4 teaspoons | baking powder |
| 1/4 teaspoon | salt |
| 1 tablespoon | white sugar |
| 1 1/4 cups | milk, room temperature |
| 1 | egg, room temperature |
| 3 tablespoons | butter, melted |
| Cinnamon Swirl | |
| 3 tablespoons | melted butter |
| 1/4 cup | brown sugar |
| 2 teaspoons | cinnamon |
| Frosting, (Optional) | |
| 4 ounces | cream cheese, softened |
| 1/4 cup | butter, softened |
| 1 1/2 cups | confectioners' sugar |
| 1/2 teaspoon | vanilla extract |
| 1/8 teaspoon | salt |
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Instructions
Pancakes
In a small bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and stir just until combined. (Batter should be slightly lumpy).
Swirl
Combine all swirl ingredients in a small ziploc bag. Snip off the corner.
Cream Cheese Frosting
Mix cream cheese & butter with a mixer on high until fluffy. Add in confectioners' sugar 1/4 cup at a time until mixed in. Add in remaining ingredients. Refrigerate until serving.
To prepare pancakes
Heat a lightly oiled griddle to medium. Pour 1/4 cup of batter onto the griddle. Once bubbles start to form, gently squeeze a swirl of the sugar mixture into each pancake. Once the bubbles on the top side begin to pop, flip pancakes and cook an additional minute or two.
Top with frosting and serve warm.
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