Cinnamon Pancakes
Turn breakfast into a feast with these easy cinnamon swirl pancakes, inspired by classic cinnamon rolls and finished with a creamy cream cheese glaze. A decadent, cozy treat full of warm cinnamon flavor.
Ingredients
For the cinnamon roll pancakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 tablespoon olive oil
- 1 egg large
Cinnamon filling:
- ⅓ cup butter melted
- ½ cup brown sugar
- 1 teaspoon cinnamon
For the glaze:
- ¾ cup cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, add the filling ingredients (melted butter, brown sugar and cinnamon). Mix well until smooth and transfer to a piping bag. Set aside.
- In a separate bowl, combine the flour, baking powder and salt. Mix, then stir in the milk, olive oil and egg until you get a smooth batter.
- In another bowl, add the cream cheese, powdered sugar, milk and vanilla extract, and whisk until you get a creamy glaze.
Cooking the cinnamon pancakes:
- Heat a frying pan over medium heat and grease it lightly with oil. Pour about ½ cup of batter for each pancake and cook for 1-2 minutes.
- Squeeze the filling from the piping bag over each pancake in the pan, starting from the middle and piping a thin spiral outwards in the shape of a snail shell.
- When small bubbles appear on the surface, flip the pancake to cook the other side.
- Repeat the process with the remaining batter and filling.
- To serve, drizzle the cream cheese glaze over the warm pancakes.
Notes
Best served warm. Store leftover pancakes in an airtight container in the fridge for up to 3 days and reheat in a dry pan; keep the cream cheese glaze separate and drizzle just before serving.