Cinnamon roll pancakes
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2tsp baking powder
- 2tbsp brown sugar
- 1tsp ground cinnamon
- 2 large eggs
- 1 3/4 cup milk
- 4tbsp melted butter
- 1tsp vanilla extract
- 1/8tsp almond extract
Cinnamon Swirl
- 1/3 cup butter, softened
- 2tbsp brown sugar
- 1tsp ground cinnamon
- 1/2tsp vanilla extract
Drizzle
- 150g cream cheese
- 1/4 cup heavy cream
- 1tbsp white sugar
- 1/2tsp vanilla extract
Directions
- In a large mixing bowl, combine flour, baking powder, sugar, and cinnamon.
- In another mixing bowl, whisk eggs, milk, melted butter, and vanilla & almond extracts.
- Pour wet ingredients into dry - mix until mostly combined (Note 1).
- To make the swirl, add softened butter, brown sugar, cinnamon & vanilla and mix until combined; add mixture to a plastic bag with the tip cut off.
- In a pan over medium-low heat, add 1/3 cup pancake batter, then squeeze a swirl of the cinnamon butter mixture (picture to the right). Repeat until all pancakes made.
- For the drizzle, combine softened cream cheese, heavy cream, sugar, and vanilla until smooth (Note 2).
- Stack pancakes, drizzle, and serve.
Notes
- Some lumps of dry batter is okay, you do not want to overmix.
- You can use a stand mixer or hand mixer in this step.
