Description
Deliciously fluffy pancakes with a cinnamon swirl and topped with a creamy glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted (for swirl)
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the wet ingredients: milk, eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients without overmixing. Let the batter rest.
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon until smooth.
- Prepare the cream cheese glaze by beating softened cream cheese and adding powdered sugar, milk, and vanilla until smooth.
- Heat a nonstick skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet and pipe the cinnamon filling in a spiral. Cook until bubbles form and edges set, then flip and cook until golden.
- Repeat with remaining batter and cinnamon mixture.
- Stack pancakes and drizzle with the cream cheese glaze before serving.
Notes
- Ensure not to overmix the batter for fluffier pancakes.
- Adjust the heat as necessary to prevent burning the cinnamon swirl.
- Feel free to top with additional maple syrup if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 20g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg