Cinnamon Roll Pancakes

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk (or milk + 1 tablespoon vinegar) - 1 large egg - 2 tablespoons unsalted butter, melted - 2 teaspoons vanilla extract The main pancake ingredients create a fluffy base. The flour gives structure. Sugar sweetens the batter just right. Baking powder and baking soda help the pancakes rise. Salt enhances the flavors. Buttermilk adds moisture and a slight tang. The egg binds everything together. Melted butter gives richness and flavor. Vanilla extract brings warmth and depth. - 2 tablespoons unsalted butter, softened - 1/4 cup brown sugar - 1 teaspoon ground cinnamon The cinnamon swirl ingredients create that iconic flavor. Softened butter helps the sugar and cinnamon blend well. Brown sugar adds a caramel-like taste. Ground cinnamon provides the warm, sweet spice we love. This mixture turns each pancake into a delightful treat. - 4 ounces cream cheese, softened - 1 cup powdered sugar - 1-2 tablespoons milk - 1 teaspoon vanilla extract This glaze makes the pancakes feel special. Softened cream cheese blends smoothly with powdered sugar. The milk adjusts the thickness. Vanilla extract adds extra flavor. Drizzling this glaze on top makes the dish extra tasty. For the full experience, don’t skip the cream cheese glaze! - In a small bowl, mix softened butter, brown sugar, and cinnamon until combined. - Set aside for later use. - In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. - In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract. - Pour the wet ingredients into the dry ingredients. Stir gently until just mixed. - Preheat a non-stick skillet over medium heat. Lightly grease it with cooking spray. - Pour about 1/4 cup of batter onto the skillet for each pancake. - Drizzle 1 tablespoon of the cinnamon swirl mixture over the pancake. Use a toothpick to swirl it in. - Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown. - In a medium bowl, beat softened cream cheese until smooth. - Gradually mix in powdered sugar, adding milk one tablespoon at a time. Adjust until you reach your desired consistency. - Stack pancakes on a plate. Drizzle generously with the cream cheese glaze. - Optional: garnish with a sprinkle of cinnamon and fresh fruits like berries or banana slices. For the complete recipe, check out the Full Recipe section above. To make fluffy pancakes, you must not over-mix the batter. Mixing too much makes pancakes dense. Stir until the ingredients are just combined. Letting the batter rest for a few minutes also helps. This gives flour time to absorb the liquid and creates a better texture. Use a toothpick or knife for controlled swirling. This lets you create pretty patterns without making a mess. You can adjust the amount of cinnamon swirl to fit your taste. If you love cinnamon, add more! If you want a lighter flavor, use less. Start with less milk when making your cream cheese glaze. You can always add more milk to reach the right thickness. Make sure your cream cheese is softened. This helps it mix smoothly with the sugar and milk, creating a perfect glaze for your pancakes. For the best results, follow the Full Recipe. {{image_2}} You can make your cinnamon roll pancakes even more fun. Try adding nutmeg for a warm taste. It gives a nice twist to the usual flavor. You can also mix in chocolate chips. Just fold them into the batter or swirl them in. Chocolate and cinnamon create a sweet surprise! If you want a healthier option, swap out all-purpose flour for whole wheat flour. This change adds fiber and makes the pancakes more filling. For the glaze, use Greek yogurt instead of cream cheese. This swap cuts fat and adds a bit of tang. Your pancakes will still taste great! When serving, think outside the box. Maple syrup or honey can add sweetness. You can drizzle these on top of the cream cheese glaze. For some crunch, add nuts or shredded coconut. These toppings make your pancakes even more delightful. They add flavor and texture to each bite. After making these tasty pancakes, let them cool down. Place them in an airtight container. You can store them in the fridge for up to 3 days. If you want to keep them longer, freeze them for up to a month. Make sure they are well sealed to avoid freezer burn. To enjoy your pancakes again, use a microwave or toaster. Heat them until warm. For the cream cheese glaze, reheat it in a microwave-safe dish. Warm it for a few seconds until it's nice and smooth. This way, your pancakes will taste just as good as when they were fresh! I love serving these pancakes hot off the griddle. A drizzle of cream cheese glaze makes them extra special. You can also sprinkle some cinnamon on top for a nice touch. Fresh berries or banana slices add color and flavor. If you like crunch, try adding chopped nuts. A side of maple syrup pairs well too. Yes, you can make the pancake batter ahead of time. Mix the dry and wet ingredients in separate bowls, then combine them. Store the batter in an airtight container in the fridge. Use it within 24 hours for the best results. Stir the batter gently before cooking to bring it back together. If you don’t have buttermilk, don’t worry! You can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for about five minutes. This will create a buttermilk-like texture. You can also use plain yogurt or sour cream mixed with water. To keep pancakes from sticking, use a non-stick skillet or griddle. Lightly grease it with cooking spray or butter before pouring in the batter. Make sure the pan is hot, but not too hot. If the pancakes stick, they may need a little more grease or a lower heat. Yes, you can make a vegan version! For the egg, use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based milk and a dairy-free butter substitute. For the glaze, you can use a mix of powdered sugar and a splash of plant milk. These Cinnamon Roll Pancakes are easy to make and fun to eat. You learned about the simple ingredients, step-by-step instructions, and tasty variations. Remember to mix your batter gently for fluffy pancakes and try different toppings for fun flavors. Consider making extra to enjoy later, as they store well. With tips on managing the swirl and creating the perfect glaze, you'll impress your family and friends. Enjoy making and sharing this delightful dish!$

Indulge in the deliciousness of Cinnamon Roll Pancakes, a perfect blend of fluffy pancakes and sweet cinnamon swirl topped with creamy glaze. This easy recipe combines simple ingredients for a breakfast treat that’s sure to impress. Learn how to whip up these delightful pancakes in just 30 minutes and turn your morning into a special occasion. Click through to explore the full recipe and enjoy a sweet start to your day!

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Ingredients

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or milk + 1 tablespoon vinegar)

1 large egg

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

Cinnamon Swirl:

2 tablespoons unsalted butter, softened

1/4 cup brown sugar

1 teaspoon ground cinnamon

Cream Cheese Glaze:

4 ounces cream cheese, softened

1 cup powdered sugar

1-2 tablespoons milk

1 teaspoon vanilla extract

Instructions

Prepare the Cinnamon Swirl: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined. Set aside.

Make the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just mixed; do not over-mix.

Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a little butter.

Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Immediately drizzle about 1 tablespoon of the cinnamon swirl mixture over the top of the pancake and use a toothpick or a knife to gently swirl it in.

Flip and Finish: Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes or until golden brown. Repeat with the remaining batter.

Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar, adding milk one tablespoon at a time until you reach your desired consistency. Stir in the vanilla extract.

Serve: Stack the pancakes on a plate and drizzle generously with the cream cheese glaze.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

- Presentation Tips: Serve warm with a sprinkle of additional cinnamon on top and some fresh berries or banana slices on the side for added color and flavor.