Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes have a buttery cinnamon swirl throughout a soft, fluffy pancake. Topped with a smooth cream cheese frosting, these are a delightful addition to any breakfast or brunch!
Equipment
- skillet
Ingredients
Cinnamon Swirl
- ¼ c butter melted
- ½ c brown sugar
- 2 teaspoon cinnamon
Pancake Batter
- 2 c flour
- 1 teaspoon salt
- 4 teaspoon baking powder
- 2 eggs
- ¼ c butter melted
- 1 ⅔ c lemon-lime soda OR carbonated water
Cream Cheese Frosting Drizzle
- 4 oz cream cheese softened
- 1 c powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoon milk
Instructions
- Make the cinnamon swirl by stirring together the melted butter, brown sugar and cinnamon. Spoon the mixture into a resealable bag and seal shut; set aside.
- In a large bowl, whisk together the flour, salt and baking powder.
- Then add the eggs, melted butter and soda (or carbonated water).
- Whisk until combined (a few lumps in the batter is fine).
- Using a cookie scoop or a ¼ cup measuring cup, scoop the batter onto a hot greased griddle.
- Snip one corner of the baggie filled with filling. Swirl the mixture over each pancake. *Don't get too close to the edge of the pancake or it'll seep to the griddle - you want all that yumminess to stay in the pancake!! :)
- Cook the second side until golden brown. Repeat until pancake batter is gone.*
- Make the frosting by stirring together the cream cheese and powdered sugar. Add the vanilla then the milk teaspoon by teaspoon until you've reached the desired consistency.
- To serve, stack a few pancakes on a plate and drizzle the frosting on top. Enjoy!
Notes
*NOTE: You will have to wipe down the skillet with a wet paper towel between batches to get some of the sugar off. Simply wipe off and re-grease the pan!
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!