Breakfast is one of my favorite meals of the day and we like to get creative with what we are making for our breakfast-for-dinner on Friday nights.
So why not make one of my favorite pastries into a pancake? This combination is beyond delicious and I know you’ll love them as much as we did.
- 4 tablespoons (1/2) stick unsalted butter, melted
- 6 tablespoons light brown sugar, packed
- 1/2 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons (1/2) stick unsalted butter
- 2 ounces cream cheese, room temperature
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon vegetable oil
- Prepare cinnamon filling : In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a heavy zip baggie and set aside. ~The mixture should thicken up a bit, about the consistency of toothpaste.
- Prepare cream cheese glaze : In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Stir in the sifted powdered sugar into the pan, stir, and add in vanilla extract. Set the pan aside while you make the pancakes.
- Prepare pancake batter : In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is just coming together. (A few small lumps are fine.)
- Heat a large nonstick skillet or griddle over medium-heat and spray with nonstick cooking spray.
- Use a scoop or 1/3 cup measuring cup to add the batter to the pan, making about a 4-inch circle. Reduce the heat to medium-low.
- Snip the corner of the bag of cinnamon filling and squeeze the filling into the open corner. When the pancakes begin to bubble, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
- Cook the pancakes 2-3 minutes or until the bubbles begin popping on top of the pancake and it is golden brown on the bottom. Flip them with a wide spatula without the batter and filling dripping all over the place. Cook an additional 2-3 minutes, until the other side is golden as well.
- Wipe out the pan or griddle with a paper towel and repeat with the remaining pancake batter and cinnamon filling.
- Serve pancakes, swirl side up, topped with a drizzle of the cream cheese glaze.
cinnamon roll pancakes
In a medium bowl, stir together melted butter, brown sugar, and cinnamon.
Scoop the filling into a quart-sized heavy zip baggie. Set aside.
In a small saucepan, heat some butter over low heat until melted.
Turn off the heat and whisk in some cream cheese and then sifted powdered sugar. Set the pan aside while you work on the pancakes.
In a medium bowl, whisk together some all-purpose flour, baking powder, and salt. Then, add in milk, an egg, and some vegetable oil.
Whisk until smooth; a few small lumps are okay.
Heat a large skillet or a griddle over medium-heat and spray with nonstick spray.
Scoop the batter using a 1/3 cup scoop onto the pan.
Cook until the pancake batter starts to bubble.
Snip the corner of the baggie of cinnamon filling and squeeze the filling into the open corner.
Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
Cook the pancakes for 2-3 minutes more, flip, and cook an additional 2-3 minutes.
Serve pancakes, filling side up, on a plate.
Serve pancake with a drizzle of glaze.