Cinnamon Roll Pancakes
Ingredients
For the Pancakes:
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 large egg, beaten
For the Cinnamon Filling:
- 1⁄3 cup butter, melted
- ¾ cup packed brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 tablespoons butter
- 2 ounces cream cheese
- 1¼ cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
In a medium bowl, mix butter, brown sugar, and cinnamon. Scoop this mixture into a small Ziploc® bag and set aside.
In a separate medium bowl, whisk together flour, baking powder, and salt. Then whisk in milk, oil, and egg until batter is moistened. A few small lumps are fine.
In another glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Grease the Mini Griddle with a light coat of cooking oil. Add 3–4 tablespoons of batter to the bottom plate.
Snip the corner of the Ziploc® bag and squeeze a spiral of the cinnamon mixture onto the top of the wet batter. Cook until golden brown and repeat with remaining batter.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy every bite of this breakfast classic with a twist!
