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
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In a medium bowl, mix butter, brown sugar, and cinnamon. Scoop this mixture into a small Ziploc® bag and set aside.
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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.
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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.
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Grease the Mini Griddle with a light coat of cooking oil. Add 3–4 tablespoons of batter to the bottom plate.
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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.
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When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy every bite of this breakfast classic with a twist!
